Recipe: Worlds Easiest Homemade Lasagna

From Denny: Found yet another great recipe for lasagna that is simple. This one has pesto in it, a real favorite of mine. This is also kid friendly and convenience oriented. Who said fast food had to be boring? Not this gem of a tasty recipe! Besides, we love Italian dishes at our house so you can never have too many versions of lasagna recipes (or chocolate ones either).

From Atlanta Journal-Consititution: To streamline the cleanup, we've devised this recipe using mostly ingredients that come in pre-measured containers that can be tossed away once emptied.

Hands on time:
Total time: 30 minutes
Serves: 10

Ingredients:

1 (15-ounce) container ricotta cheese
1/4 cup prepared pesto
2 (28-ounce) jars (about 6 cups) pasta sauce
1 (8-ounce) box (12 pieces) no-boil lasagna noodles
4 cups shredded Italian cheese blend

Instructions:

In a bowl, combine the ricotta and pesto. In a 13-by-9-inch microwavable casserole dish, spread about 1 1/4 cups pasta sauce. Top with 3 pieces uncooked noodles in a single layer. Noodles shouldn't touch each other or touch the sides of the pan since they will expand as they cook.

Dot with 2/3 cup of the ricotta cheese mixture and spread evenly with back of the spoon. Spread another 1 1/4 cups of the pasta sauce evenly over ricotta, covering noodles completely. Sprinkle with 3/4 cup of the shredded cheese.

Lay 3 more pieces of noodles on cheese, spread with another 2/3 cup ricotta, another 1 1/4 cups sauce and 3/4 cup shredded cheese. Add another 3 pieces noodles, remaining ricotta, 1 1/4 cups sauce and 3/4 cup cheese. Reserve remaining shredded cheese. Top with last 3 noodles and cover with remaining sauce.

Cover with microwavable plastic wrap and microwave on high for 13 to 15 minutes, turning twice.

Remove from microwave, carefully remove plastic wrap and sprinkle with reserved cheese. Replace plastic wrap, return to microwave and cook on high for 3 to 4 minutes, or until cheese is bubbly. Remove plastic and let stand 5 minutes before cutting.

Notes:

When layering the ingredients, there's no need to be a stickler for measuring; so long as you can eyeball the approximate amounts given, you can save yourself from washing a single measuring cup.

If you can't fit a 13-by-9-inch pan in your microwave, an 11 1/2-by-8-inch pan should work. Just don't overfill the pan when you get to the top layers and break the noodles to fit. Barilla makes no-cook lasagna noodles that work well in this recipe.

Nutrition:

Per serving: 333 calories (percent of calories from fat, 54), 18 grams protein, 20 grams carbohydrates, 1 gram fiber, 20 grams fat (11 grams saturated), 64 milligrams cholesterol, 267 milligrams sodium.

Recipes: Fried Nutella ravioli with mascarpone, toasted hazelnuts. more great pasta dishes

From Denny: Now if this doesn't take the cake, uh, pasta, for an unusual and tasty idea for using chocolate! Found this over at NBC's The Today Show. These are all recipes featured from the FRESCO restaurant run by the Scotto family in New York City.

Visit msnbc.com for Breaking News, World News, and News about the Economy

From: FRESCO restaurant by Scotto

Makes: 4 servings

INGREDIENTS


Filling

• 1 jar Nutella (hazelnut spread)

Ravioli

• 2 tablespoons cocoa powder
• 2 tablespoons hot water
• 2 tablespoons melted bittersweet chocolate
• 1 1/2 cups semolina flour
• 1/4 cup granulated sugar
• 3 eggs

Mascarpone cream

• 1 container of mascarpone (500 g)
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Toasted hazelnuts for garnish

DIRECTIONS

Raviolis

1. Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar, 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerate for 1 hour.

2. Pass dough through a pasta machine according to manufacturer’s instructions to make 2 sheets measuring 6-inches by 15-inches.

3. Cut pasta sheet into 3-inch squares. Place 1 tablespoon of Nutella spread in the center of each square. Lightly beat 1 egg and brush the edges of the pasta squares, then fold diagonally over the filling, pressing gently to seal.

4. Preheat the oven to 200° F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350° F.

5. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.

Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Mascarpone cream

Mix 1 container of mascarpone (500 g) with 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract.

Place a dollop of the mascarpone cream in the center of a plate, surrounded by 5 ravioli; sprinkle with toasted hazelnuts and serve.

***

And the pasta recipes:

Artichoke linguine with wild mushrooms and goat cheese

From: FRESCO by Scotto

Makes: 4 servings

INGREDIENTS

• 1/4 cup olive oil
• 4 garlic cloves, thinly sliced
• 4 tablespoons scallions, thinly sliced
• 1 pound mixed wild mushrooms, trimmed, washed and dried (any combination of oyster, shiitake, or trumpet mushrooms)
• 1/2 cup cherry tomatoes or grape tomatoes cut in half
• 1 cup frozen or canned artichoke hearts or bottoms, washed and drained
• 1/2 cup fresh frozen peas, defrosted
• 1 pound fresh baby spinach, trimmed, washed, and pat dried
• 3 tablespoons soft unsalted butter
• 1 1/2 pounds fresh linguine, spaghetti or fettuccine
• 3/4 cup crumbled goat cheese
• Salt and freshly ground black pepper to taste

DIRECTIONS

1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.

2. Meanwhile, in a large 12-inch sauté pan, heat the olive oil over medium to high heat or until almost smoking. Add the garlic and scallions, sauté until lightly brown. Add the mushrooms and continue to sauté until mushrooms are soft, follow by adding cherry tomatoes and artichokes; season with salt and pepper. Continue to simmer for 5 to 7 minutes; set aside.

3. Drop the pasta into boiling water and cook until tender, about 4 to 5 minutes; drain.

4. Add the hot pasta to the large sauté pan containing the vegetables by stirring gently over medium heat. Add the peas, spinach and soft butter, toss until butter is melted and spinach is wilted. Transfer to a serving dish and sprinkle with crumbled goat cheese.

Serve immediately.

***

Penne with pesto sauce, string beans and Yukon gold potatoes

From: FRESCO by Scotto

Makes: 6 servings

INGREDIENTS


Pasta

• 1/2 pound string beans, blanched; cut in half
• 1/2 pound Yukon gold potatoes, diced small and blanched
• 1 pound penne pasta
• 1/2 cup basil pesto (see recipe below)
• 1 tablespoon chopped garlic
• 1/2 tablespoon julienne shallots
• 1/4 cup extra-virgin olive oil
• Salt and pepper

Pesto sauce

• 4 cups basil leaves
• 3 cloves garlic, crushed
• 1/2 lemon, juice only
• 1 cup extra-virgin olive oil
• 1/2 cup pine nuts, roasted
• 2 ounces Parmesan, freshly grated
• Salt and pepper

DIRECTIONS

Pasta

1. Sauté garlic and shallots over medium to high heat 2-3 minutes until golden brown. Add string beans and potatoes and sauté for about 1 minute.

2. In a large pot of lightly salted boiling water, cook penne according to package directions, drain and add to sauté pan containing the string beans and potatoes.

3. Simmer for about 2 minutes over medium heat, then add basil pesto and toss.

4. Season with salt and pepper to taste and serve immediately.

Pesto sauce

1. Pick over basil leaves, wash and dry in a salad spinner.

2. Place basil in a food processor with the garlic and lemon juice, process until well combined.

3. With machine running, drizzle in olive oil. Add pine nuts and Parmesan and process briefly to retain some texture to the pesto.

4. Season with salt and pepper to taste.

Cheeky Quote Day at The Social Poets! 16 September 2009

Photo by *L*u*z*a* @ flickr

From Denny: Here's an idea of what Cheeky Quote Day is like over at The Social Poets, enjoy!

***

Since so much is up in the air with the economy worldwide, and my audience is an international one (BTW, thank you everyone for your great support!), I thought I’d put up some quotes about retirement. After all, we all are dreaming about that “one day” of what we would like to do without anyone telling us it can’t be done!

While I was driving all day Monday out of town on sales calls I saw a lot of travel trailers and motor homes towing SUVs. I sure wondered where they were going and what they were going to do when they got there. I’ve been seeing those happy people motoring down the road for several months now and it sure got my curiosity up and turned my mind to the subject of retirement.

The first comedian from the past that came to mind concerning retirement was George Burns. He was quite the character and well loved in America. As he aged he made a new career out of standing on stage with an unlit cigar, a sly grin, and cracked jokes in his understated manner until his late nineties. He was in show business all his life beginning in Vaudeville.

George Burns isn’t the only comedian to craft a whole routine around the subject of retirement. The following are all kinds of perspectives about what it is like to retire from your job – or what you thought it might be like to retire! :) Get a grin and think good thoughts for your future.

Quotes

Retirement at sixty-five is ridiculous. When I was sixty-five I still had pimples. - George Burns

The best time to start thinking about your retirement is before the boss does. – Anonymous

Retirement: It's nice to get out of the rat race, but you have to learn to get along with less cheese. - Gene Perret

Retirement is wonderful. It's doing nothing without worrying about getting caught at it. - Gene Perret

When you retire, you switch bosses - from the one who hired you to the one who married you. - Gene Perret

I enjoy waking up and not having to go to work. So I do it three or four times a day. - Gene Perret

I'm now as free as the breeze - with roughly the same income. - Gene Perret

The trouble with retirement is that you never get a day off. - Abe Lemons

The money's no better in retirement but the hours are! - Anonymous

When a man retires, his wife gets twice the husband but only half the income. - Chi Chi Rodriguez

A retired husband is often a wife's full-time job. - Ella Harris

I've been attending lots of seminars in my retirement. They're called naps. - Merri Brownworth

I'm retired - goodbye tension, hello pension! – Anonymous

Retirement itself is the best gift. No gold watch could ever top it. - Abigail Charleson

Retirement: World's longest coffee break. – Anonymous

Retirement has been a discovery of beauty for me. I never had the time before to notice the beauty of my grandkids, my wife, the tree outside my very own front door. And, the beauty of time itself. - Hartman Jule

Middle age is when work is a lot less fun and fun is a lot more work. – Anonymous

Life begins at retirement. – Anonymous

The challenge of retirement is how to spend time without spending money. – Anonymous

If people concentrated on the really important things in life, there'd be a shortage of fishing poles. - Doug Larson

There are some who start their retirement long before they stop working. - Robert Half

Rest is not idleness, and to lie sometimes on the grass under trees on a summer's day, listening to the murmur of the water, or watching the clouds float across the sky, is by no means a waste of time. - J. Lubbock

When you retire, think and act as if you were still working; when you're still working, think and act a bit as if you were already retired. – Anonymous

The question isn't at what age I want to retire, it's at what income. - George Foreman, prize fighter

I'm not just retiring from the company, I'm also retiring from my stress, my commute, my alarm clock, and my iron. - Hartman Jule

Golf is played by twenty million mature American men whose wives think they are out having fun. - Jim Bishop

Golf is a day spent in a round of strenuous idleness. - William Wordsworth

Retirement means no pressure, no stress, no heartache... unless you play golf. - Gene Perret

In my retirement I go for a short swim at least once or twice every day. It's either that or buy a new golf ball. - Gene Perret

The reason the pro tells you to keep your head down is so you can't see him laughing. - Phyllis Diller, comedian

If you drink, don't drive. Don't even putt. - Dean Martin, actor, comedian, singer

If you are going to throw a club, it is important to throw it ahead of you, down the fairway, so you don't have to waste energy going back to pick it up. - Tommy Bolt

Retirement kills more people than hard work ever did. - Malcolm Forbes

Half our life is spent trying to find something to do with the time we have rushed through life trying to save. - Will Rogers, Autobiography, 1949

When men reach their sixties and retire, they go to pieces. Women go right on cooking. - Gail Sheehy

There's never enough time to do all the nothing you want. - Bill Watterson, Calvin and Hobbes, cartoonist

A gold watch is the most appropriate gift for retirement, as its recipients have given up so many of their golden hours in a lifetime of service. - Harry Mahtar

Don't underestimate the value of Doing Nothing, of just going along, listening to all the things you can't hear, and not bothering. - Pooh's Little Instruction Book, inspired by A.A. Milne

Retire from work, but not from life. - M.K. Soni

Retirement is like a long vacation in Las Vegas. The goal is to enjoy it the fullest, but not so fully that you run out of money. - Jonathan Clements

Youth would be an ideal state if it came a little later in life. - Herbert Asquith

Retirement is the ugliest word in the language. - Ernest Hemingway, writer

First you forget names; then you forget faces; then you forget to zip up your fly; and then you forget to unzip your fly. - Branch Rickey

You are only young once, but you can stay immature indefinitely. - Anonymous

In retirement, every day is Boss Day and every day is Employee Appreciation Day. – Anonymous

Retirement: That's when you return from work one day and say, "Hi, Honey, I'm home - forever." - Gene Perret

Sometimes it's important to work for that pot of gold. But other times it's essential to take time off and to make sure that your most important decision in the day simply consists of choosing which color to slide down on the rainbow. - Douglas Pagels, These Are the Gifts I'd Like to Give to You

*** Comedy writer Gene Perret has been writing television comedy since the 1960’s. For more about him, go here.

Have a great work week, everyone! Keep your head down and your attitude looking up! You never know when you will get to retire and add some cheeky quotes of your own to the funny category of life…

Video: Dinner Under $10, Angel Hair Frittata

From Denny: School is back in session and families are looking for quick, easy and inexpensive dishes for dinner. Here's a tasty quick idea of what to do with leftover pasta noodles: turn them into a frittata omelette cake with cheese!

Visit msnbc.com for Breaking News, World News, and News about the Economy

Video and Recipes: Easy Dips and Cool Appetizers

From Denny: While the weather is still warm we can have an end of summer party or two. Here are some simple popular recipes for just such a gathering of you and your friends! Listed are BBQ Chicken Quesadillas, Fresh Crab Dip and Avocado Dip and Torilla Chips and for your vegetarian friends: Vegetable Fritters. There is a little something to please everyone! This man really knows how to cook easy, simple and divine!

Visit msnbc.com for Breaking News, World News, and News about the Economy

* If you don't have a mandolin, just use your box grater like for making coleslaw or shredding your favorite cheese! These look divine as he has a dip for them. They don't have any flour in them and are a quick cook for a warm appetizer.

Vegetable fritters

From: Chef Curtis Stone

Makes: 12

INGREDIENTS

• 1 russet potato, peeled
• 1 carrot, peeled
• 1 zucchini, ends trimmed
• 1 onion, halved and very thinly sliced
• 2 teaspoons sea salt
• 2 large eggs
• Freshly ground black pepper
• 1/3 cup olive oil
• 1 cup sour cream
• 1/4 bunch fresh dill, leaves coarsely chopped (about 1 1/2 tablespoons)

DIRECTIONS

Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.

Toss the potato, carrot, zucchini, onion, and 2 teaspoons of salt in a medium bowl.

Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.

Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to exude as much moisture as possible.

Using a fork, beat the eggs and 1/4 teaspoon black pepper in a large bowl to blend well.

Add the vegetables and stir to coat with the egg.

Heat 1 1/2 tablespoons of oil in a large heavy sauté pan over medium-high heat.

Working in batches and using about 1/4 cup of the vegetable-egg mixture for each, spoon the vegetable-egg mixture into the pan forming thin patties that are about 3-inches in diameter.

Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.

Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.

Meanwhile, stir the sour cream and dill in a small bowl to blend. Season to taste with salt and pepper.

Place the fritters on a platter and serve with the sour cream-dill sauce.

***

Another fast preparation, a minute or two on each side of the tortilla to warm the chicken, melt the cheese and brown the tortilla and another awesome warm appetizer that is a big hit!

Barbeque chicken quesadillas

From: Chef Curtis Stone

Serves: 4

INGREDIENTS

• Four 10-inch-diameter flour tortillas
• 2 cups (about 8 ounces) coarsely shredded roasted chicken
• 2 cups (about 6 ounces) grated Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeno, finely chopped
• Salt
• 1/4 cup barbeque sauce

DIRECTIONS

Preheat oven to 250F.

Arrange the tortillas on a work surface. Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla.

Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.

Fold the uncovered half of each tortilla over the filling to form a half moon shape.

Heat a large flat griddle pan over medium heat.

Place 2 quesadillas on the griddle.

Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.

Transfer the quesadillas to a baking sheet and keep them warm in the oven.

Repeat with the remaining 2 quesadillas.

Cut the quesadillas into wedges and serve.

***

This looked simply beautiful. What is better is it's simplicity, all because they are the freshest ingredients!

Fresh crab and avocado dip with crispy tortilla chips

From: Chef Curtis Stone

Serves: 6

INGREDIENTS

• 4 firm but ripe avocados, peeled, pitted and coarsely chopped
• 1/4 cup sour cream
• 4 tablespoons fresh lime juice
• 2 tablespoons finely chopped fresh chives
• Salt and freshly ground black pepper
• 1 cup fresh crabmeat
• 1/2 cup mayonnaise
• 3 tablespoons thinly sliced fresh basil
• 1 red jalapeno, finely chopped
• Canola oil, for deep frying
• 12 fresh corn tortillas, cut into 8 wedges each
• Fresh basil leaves, for garnish

DIRECTIONS

Mash the avocados, sour cream, 3 tablespoons of the lime juice, and the chives in a large bowl.

Season the avocado mixture with salt and pepper to taste.

Spoon the mixture into a clear glass serving bowl, forming an even layer and smoothing the top.

Squeeze the crabmeat gently to remove any excess liquid.

Gently mix the crabmeat, mayonnaise, sliced basil, jalapeno, and the remaining 1 tablespoon of lime juice in another bowl.

Season with salt and pepper to taste.

Spoon the crab mixture over the avocado mixture, forming a second even layer and smoothing the top.

Cover and refrigerate until ready to serve.

Heat 3 inches of oil in a wok or deep skillet over medium-high heat.

Working in batches, add the tortilla wedges and fry, stirring often so that they cook evenly on both sides, for about 3 minutes or until they are crisp and golden brown.

Using a slotted spoon or mesh strainer, transfer the corn chips to paper towels to drain any excess oil.

While the chips are still hot, sprinkle them lightly with salt.

Garnish the dip with basil leaves and serve with the tortilla chips.