Posts tagged ‘pasta sauce’

Sicilian Lasagna with vegetarian version

Steve Callahan’s recipe for an authentic Sicilian Lasagna originates from a family member who hails from Sicily. This recipe is  a product of passion for good food and adherance to authenticity.  MTS is very excited about sharing this recipe with its readers. MTS has also provided tips of making a vegetarian version of this recipe.

4 tablespoons olive oil
2 pounds ground beef
1 pound ground pork
5 pound beef roast
6 pounds tomatoes peeled and seeded or (use canned crushed)
1 pound mozzarella cheese
2 pounds ricotta cheese
1 pound parmesan cheese
24 OZ fresh spinach
1 bottle of red wine
1 large onion
6 cloves garlic
3 tablespoons heavy cream
Italian flat leaf parsley
Salt Pepper
1 tablespoon oregano
2 tablespoons basil
1 teaspoon rosemary
1 teaspoon ground cinnamon
2 bay leaves

How to make:
Coat 5 pound beef roast with olive oil salt pepper and 2 cloves garlic then cook in oven at 350 for 2 hours, let cool then cut up the roast very small and add 3 pounds tomatoes peeled and seeded to pot  and simmer slowly.

In large pot brown ground meat in olive oil, put in 3 pounds of the tomatoes, the onion and garlic chopped, the spices, and simmer  after 1 hour add the red wine let simmer ½ hour. In a lasagna pan layer the sauce and flat pasta noodles. I like homemade but store bought is OK. Then more sauce, then layer the mozzarella cheese and the ricotta and a sprinkle of parmesan then add a layer of spinach, keep this up until it’s gone.  Bake at 350 for 1.5 hours. Remove and let stand.

To serve place lasagna on plate then drizzle roast sauce over it and shaved parmesan cheese over that with a sprinkle of the Italian parsley.

So when on the plate you have a serving of lasagna with the roast beef sauce and shaved parmesan with parsley. This goes great with a nice toasted sourdough bread and butter.

MTS vegeterian version: Roast veggies like egg plant, zucchini, carrots, bell peppers and onions until tender.  Use this in the place of the beef roast.  Use meatless meat balls or soy granules or meatless ground meat in the place of the ground meat.

Recipe Credits: Steve Callahan


July 15, 2009 at 9:25 am Leave a comment

Light eggplant n ricotta rolls

Party FoodParallel ProcessingFamily Meal

The eggplant ricotta rolls makes a delicious quick meal. The recipe is easy to make, looks good and surprisingly light. The recipe is inspired by a traditional version of baked eggplant and ricotta rolls.

Eggplant & ricotta rolls

Kind of food: Main course
How long: 30 min
Makes: 8-10 rolls
Pots & Pans: Grill/Griddle, Deep Baking dish

1 large eggplant (Italian eggplant or regular)
1 cup Ricotta cheese
1 tbsp Italian herb seasoning
1/2 tsp red chili flakes (optional)
salt & pepper to taste
3 cups Tomato basil pasta sauce ( or other tomato based pasta sauce of your choice)
1 cup grated Parmigiano-Reggiano cheese ( freshly grated or pre-grated)

Eggplant ricotta rolls

How to make:
Slice the eggplant into 1/4 inch thick slice.  Grill all the eggplant slices on a grill or griddle till slightly browned (about 2 min or each side). While the slices are grilling, in a bowl mix the ricotta cheese, Italian herbs, salt and pepper seasoning and red chili flakes (optional).  Set the oven at 375F.

Place the grilled plant on a flat surface. Place 1tbsp of ricotta mixture on the eggplant and spread evenly. Roll the eggplant and set aside. Roll up all the eggplant slices the same way.  Take a baking dish and grease it slightly with olive oil spray or brush with oil. Place the eggplant rolls carefully leaving an 1 inch gap between the rolls.  Sprinkle half the grated Parmesan cheese on the eggplant. Pour the pasta sauce all over the eggplant and make sure they are all well coated. Now sprinkle the rest of the grated cheese. Cover the dish with foil and place in the oven in the middle rack. Bake for 15 min or till heated through.  Serve warm with the spaghetti or other pasta on the side.

Keep it Smart, Short and Sazzy! – Anu

Serving Ideas
Serve warm with spaghetti tossed in olive oil infused with garlic or other flavors.
Serve with fresh bread, soup or a light pasta.

Tips, tricks and alternatives
Wrap the eggplant rolls with Prosciutto slices before placing the baking dish for added flavor.
A good way to use up any left over pasta sauce or eggplant.

January 15, 2009 at 1:32 am Leave a comment

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