Chicken Spaghetti

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It’s a busy time of year so I figured for my final post of 2018 I’d share one of my favorite make-ahead, enjoy-now or freeze-for-later meals!

Who doesn’t love a good chicken spaghetti, right? It screams comfort food.  Will and I have a difference of opinion on mix-ins or toppings for this one as he, for some strange reason unbeknownst to me, does not enjoy mushrooms and black olives.  So, you’ll see in the recipe how we navigate that craziness 😉

This recipe makes a healthy amount, so I typically bake one smaller dish for dinner and pack another up in a foil pan to freeze for later.  In this case, we even loaded up some small foil loaf pans to freeze for grab-and-go lunch options.  I love having this recipe, in large or small amounts, on hand!

I hope that you have enjoyed the recipes I’ve shared throughout 2018.  I’d love to hear if you have made one or two, how you enjoyed them and what you would like to see into 2019!  For now – sending you best wishes and many blessings this Christmas season and into the New Year!

-Lindsey


Chicken Spaghetti

  • 1 ½ -2 lbs chicken, boiled & shredded -or- 1 rotisserie chicken, shredded
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced (optional)
  • 2-3 cloves garlic, minced
  • 8 oz Velveeta, diced
  • 8 oz cream cheese, diced/softened
  • 2 cans “cream of” soup – use chicken, celery, mushroom; mix & match
  • 1 can Rotel
  • 1 small can black olives
  • 1 small can mushrooms
  • 16 oz spaghetti

Preheat your oven to 350.

To start, you can make this recipe even easier by using a store-bought rotisserie chicken, I’ve done that often.  This time however, I picked up a whole chicken when they were on special and boiled it before starting the spaghetti.  If you boil your chicken, simply cover the bird with water and then add whatever veggies and seasonings feel right!  This time, I tossed in a couple carrots, one onion quartered up, a couple bay leaves and some thyme, a bit of parsley left from another recipe, freshly ground black pepper and caldo de pollo.  Whatever you do, add in some caldo de pollo – or in other words, chicken bullion.  It will add a boost of flavor to your stock and we’re going to use that stock later down the road.  So heads up – save the stock!

Once cooked, pick and shred the chicken.  Remember – save the stock!

You can use a variety of peppers here – I like the colorful assortment here of poblano and small sweet red, yellow and orange bell peppers.  Dice them up along with an onion and a few cloves of garlic.  Saute the veggies until they are soft, seasoning with salt and pepper.

If you have a family of mushroom-loving people, add the mushrooms in with the veggies and let them cook a couple minutes as the veggies soften.  Since we are a house divided, I hold off on the mushrooms right here.

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As the veggies are cooking, cook the spaghetti to al dente – just so it has a little bit left to it as it will cook a little more as the dish bakes. If you boiled your chicken, strain the veggies and herbs out of the stock and then boil the spaghetti in the stock rather than plain water so the pasta takes in that delicious chicken flavor.  If you are using rotisserie chicken, add a little caldo de pollo (bullion) to the water when it comes up to boil.  This is your chance to flavor the pasta itself.  Important:  when you drain the spaghetti, reserve about a cup of the pasta water/stock.  We’re putting that stock to use today!

In a large bowl, combine the two cream soups, Rotel, olives, Velveeta and cream cheese.  If you are an H-E-B shopper, there is store brand cream of poblano soup that works very nicely here!  For the Velveeta, you can cube up a brick or, as you see below, the shreds work nicely as well.  You do want to be sure the cream cheese if softened so it stirs in nicely.  Give the mix a taste and season with salt and pepper, if needed. Again, I skip the olives here…

To the large bowl, add the shredded chicken and the cooked veggies.  Give it a really good stir so the warm veggies starts to melt and combine all the cheeses.

Add the cooked spaghetti and stir well again.  This mixture will be thick – add that reserved pasta water/stock a little at a time until you get the consistency you are after. You want it to be well mixed and that water/stock will help to get all the yummy cheese mixture coating every noodle.

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Spray either one 9×13 baking dish or two small dished with nonstick spray and fill ’em up! Here’s where my mushrooms and olives come into play – they go on top of “my half” 😉

For the baking dishes – cover with foil and bake for 45 minutes.

For the freezing dishes – let cool completely and cover with plastic wrap and foil. Freeze until ready to enjoy!

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Don’t worry – Will totally missed all the olives and mushrooms in the above picture.  😉

What’s your favorite comfort meal and/or freezer meal?  Let me know what you think!


Full Recipe

Chicken Spaghetti

  • 1 ½ -2 lbs chicken, boiled & shredded -or- 1 rotisserie chicken, shredded
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced (optional)
  • 2-3 cloves garlic, minced
  • 8 oz Velveeta, diced
  • 8 oz cream cheese, diced/softened
  • 2 cans “cream of” soup – use chicken, celery, mushroom; mix & match
  • 1 can Rotel
  • 1 small can black olives
  • 1 small can mushrooms
  • 16 oz spaghetti

*If you boil the chicken, save the stock to boil the spaghetti in

Preheat oven to 350.

Saute onions, bell pepper, poblano pepper and garlic until soft.

Add the mushrooms and saute a few minutes.

Boil spaghetti (in stock, if available) and cook to al dente.

Reserve about a cup of the pasta water/stock after cooking.

In a large bowl, combine cream soups, Rotel, olives, Velveeta and cream cheese.

Season to taste with s&p.

Stir in shredded chicken and onion mixture.

Add cooked spaghetti to chicken mixture.

Mix well as the cheeses melt.

Add reserved pasta water/stock as need to desired consistency – up to 1 cup.

Grease a large baking dish (or two small pans) with non-stick spray.

Pour chicken spaghetti into dish(es) and cover with foil.

Bake for 45 minutes.

If freezing:  Let cool completely, cover pan with plastic wrap and foil and freeze.  Bake, from frozen, covered with just foil, at 350 for 45-60 minutes.

Mexican Butter-Stuffed Chicken

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I’ll start this post with a warning:  this recipe is not a quick one to prep.  It’s not difficult to put together but it does involve a lot of “chill time” before cooking.  You can, however, prep and freeze the chicken ahead of time for a quick mid-week cook!  I’ve noted in the recipe below the best place to pack up and freeze for future cooking.

Another warning: slightly mushy story about this recipe coming up.

Will and I love to have friends over for dinner.  We love to plan a full dinner from appetizers to dessert, usually having guests contribute parts of the meal, and enjoy some wine and bourbon along the way.

One Friday night mid-June, we had some friends over for dinner.  We had made the butter-stuffed chicken before and thought it was a good dish to prep ahead of time and easily cook for a dinner party. Dinner was delicious and we went outside to enjoy the night and continue conversations.  Everyone was settled and Will brought out a wine bottle to refill glasses as needed.  He looked around, said “Now that everyone has a full glass…”, dropped down to one knee on the deck of our back porch and pulled out what instantly became my most favorite ring ever.

There was nervous laughter on my part, excited exclamations from our friends, that super-cute smile of Will’s and then a very firm “YES!” from me. Champagne was popped and thus began our year of wedding prep and life of marital bliss.

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I’ve said since this day that when we move out of this house, I’m taking with me the board that Will’s knee was touching on June 15, 2012.  We’ll serve Mexican Butter-Stuffed Chicken for dinner the night the board finds its new home 😉


Mexican Butter-Stuffed Chicken

  • 1 small onion, roughly chopped
  • 1 poblano, roughly chopped
  • 1 jalapeno, chopped
  • ½ red bell pepper, chopped
  • 3-4 cloves garlic, chopped
  • ½ teaspoon ground coriander
  • ½ teaspoon dried oregano
  • 1 tsp cumin
  • 5 tablespoons unsalted butter, softened
  • 4 tablespoons cream cheese, cubed and softened
  • 2 teaspoons chopped fresh cilantro
  • ¼ teaspoon minced fresh lime zest
  • four boneless skinless chicken breast, 6 to 7 ounces each
  • ¼ cup flour
  • 1 egg, beaten
  • ½ cups panko

Place the onion, poblano, jalapeno, red bell pepper, garlic, cumin, oregano and coriander in a food processor. Pulse everything together until all the veggies are a fine dice.

I love my food processor as it cuts down chopping and mixing time and effort in many situations.  We have both a 3.5- and a 7-cup size and they both get a workout frequently!  Don’t have a food processor handy?  Chop all the veggies into a fine dice from the start – since this is part of the filling inside the chicken roll-up you just want small, fairly equal sizes so that it stuffs and stays inside the chicken well.

Take one tablespoon of the butter and melt it in a skillet over medium-high heat.  Saute the veggie mixture in the butter, seasoning with salt and pepper to taste.  Cook the mixture until all the moisture from the veggies evaporates – about 15 minutes or so.  Remove the mixture from the heat and let it cool a bit as you move on to the next step.

Mash the cream cheese and remaining 4 tablespoons of butter together. Mix in the cilantro and lime zest.  Stir in the veggie mix then taste to check for seasoning.  Add a little salt and pepper, if needed.  Place the butter in the fridge to chill until firm, about 30 minutes.

While the butter is firming back up, prepare the chicken breasts.  Place one chicken breast inside a resealable plastic bag with just about 1 teaspoon of water inside of it – the water helps the chicken to not stick to the bag as much.  Pound the chicken breast to 1/8 – 1/4 inch thick with the smooth side of a mallet.  You can also use the bottom of a heavy skillet or pan to pound the chicken down.  Repeat this with all four chicken breasts.

Once the butter if firm, divide it into quarters. Place one quarter of the butter in the center of each pounded chicken breast. Fold one end over the filling, tuck the sides of the chicken in, then continue rolling until the filling is covered.  Tightly wrap the stuffed chicken in plastic wrap and repeat the process with the remaining breasts and butter.

Chill the wrapped chicken at least one hour or as long as overnight.  If you are in a little more of a hurry, pop the wrapped chicken into the freezer until just firm.  You want the chicken breasts firm around the filling so that when they cook the chicken stays together without having to secure the meat with toothpicks.  I can never find all those toothpicks after cooking…  😉

Season the flour with salt and pepper.  Unwrap the chicken then dredge the roll-up in the flour.  Dip the roll-up into the egg, then roll in panko, pressing the panko into the chicken to coat it well.  Wrap the breaded chicken in plastic wrap again and chill to set the coating at least one hour, up to three hours.

** This is a great point to freeze any roll-ups that you don’t want to cook the same day **

Heat your oven to 450.

Heat about 1/2-inch of canola or vegetable oil in a skillet over medium-high heat.  You want the oil to be about 375 degrees.  I don’t like to drag a deep-fry thermometer out so here are a couple ways to check oil temp without one:

  • Stick the handle of a wooden spoon, or use a chopstick, into the oil.  If the oil starts steadily bubbling, the oil is ready for frying.  No bubbles – keep heating.  LOTS of vigorous bubbles – let the oil cool a bit.
  • Drop a 1-inch square of bread in the oil.  If it takes about 60 seconds to brown the oil is at 365.
  • Drop a single kernel of popcorn into the oil. The kernel will pop as the oil reaches 350-360 degrees.

Fry the stuffed chicken, a couple at a time to not overcrowd the pan, until browned on all sides, about 5-6 minutes.

Transfer the chicken to a rack set over a baking sheet and continue to fry/brown the rest of the chicken.  Place the rack with all the chicken breasts into the oven.  Roast the chicken until cooked through, about 18-20 minutes.  This is where you do want to grab a meat thermometer – when done, the chicken should register at 150-155.

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Let the chicken rest a couple minutes before slicing and serving so that the stuffing has a chance to settle a bit – if it is too hot when you slice the lovely juices will run out and you’ll end up with a messy, drier chicken breast.

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The stuffing can be changed up several different ways to swap out the flavors.  Simply leave the butter/cream cheese base the same and mix up the veggies – maybe a little drained spinach and feta?  Green bell pepper and mushrooms?  Sweet cherry peppers and olives?  How would you change it up?


Full Recipe

Mexican Butter-Stuffed Chicken

  • 1 small onion, roughly chopped
  • 1 poblano, roughly chopped
  • 1 jalapeno, chopped
  • ½ red bell pepper, chopped
  • 3-4 cloves garlic, chopped
  • ½ teaspoon ground coriander
  • ½ teaspoon dried oregano
  • 1 tsp cumin
  • 5 tablespoons unsalted butter, softened
  • 4 tablespoons cream cheese, cubed and softened
  • 2 teaspoons chopped fresh cilantro
  • ¼ teaspoon minced fresh lime zest
  • four boneless skinless chicken breast, 6 to 7 ounces each
  • ¼ cup flour
  • 1 egg, beaten
  • ½ cups panko

Place onion, poblano, jalapeno, red bell pepper, garlic, cumin, oregano, and coriander in a food processor.

Process until everything is a fine dice.

Sauté vegetable mixture in 1 T butter over medium-high heat, season with salt and pepper.

Cook until moisture evaporates, about 15 minutes.

Set aside to cool a little.

Mash cream cheese, 4 tablespoons butter, cilantro and lime zest together.

Stir in veggie mix.

Season with salt and pepper.

Chill until firm, about 30 minutes, then quarter.

Pound chicken breast to 1/8 to 1/4 inch thick one at a time inside a resealable plastic bag with 1 teaspoon water using the smooth side of a mallet.

Stuff chicken breast by placing a quarter of the filling in the center of each pounded breast.

Fold the end over the filling tucking the sides then continue rolling until the filling is covered.

Tightly wrap the stuffed breasts in plastic wrap and repeat stuffing and wrapping with remaining breasts.

Chill breasts at least one hour or as long as overnight, or freeze just until firm.

Season the flour with salt and pepper.

Dredge the chicken in seasoned flour, then dip into egg, then roll in panko, pressing to coat.

Wrap the breaded breasts in plastic wrap and chill to set the coating at least one hour or up to three hours

**Freeze any wrapped chicken breasts you do not wish to cook today**

Heat oven to 450.

Fry the stuffed breasts in ½ inch of canola oil heated to 375°, until browned on all sides, about 5-7 minutes.

After browning, transfer breasts to a rack set over a baking sheet and transfer to the oven. Roast stuffed breasts until an instant read thermometer inserted into the chicken registers 155°, 18-20 minutes.

Lasagna with Meat Sauce

For the first post on the new blog I’ve got to post something very… me.  Right?  I’m pretty sure this is it.

This recipe goes back to a cooking class that myself, my sister and one of our friends took on a weekend getaway in March of 2009 to The Shelby Inn just outside Round Top, Texas.  We were going to enjoy a bed & breakfast stay, some antiquing and just hanging out, but the highlight was to be the cooking class on Saturday night.  The chef asked beforehand what we wanted to work on and it turned out to be an Italian night – we would learn how to make a simple risotto, fresh pasta, and a hearty meat sauce that would be used to assemble a lasagna.  We were to bring the wine and be ready to chop.  We could do that! We can laugh now about the “breakfast” portion of the stay, the smears of tomato sauce and/or wine on our take-home cookbooks and the amount of flour all over The Shelby Inn’s kitchen, but we have great memories and a stock of recipes we’ll remember for years to come.

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That hearty meat sauce has been adapted since I’ve made it frequently at home.  Will is the fresh pasta maker, so if he is around this lasagna is made with fresh pasta sheets.  If it is a cold, winter day like today when I am home enjoying a day off from work, I use basic dried pasta sheets found in the grocery store.  The other major adaptation is the absence of the traditional ricotta cheese between the layers of pasta. Will hates ricotta.  Hates it. We’ll keep working on that in other recipes, I mean ricotta is a cheese after all, but replacing ricotta with a classic Bechamel sauce really does compliment the lasagna.  It makes for a creamy inside that adds to the comfort-food characteristic of the lasagna.

This Lasagna with Meat Sauce is a labor of love but makes for a pretty tasty dinner.  The leftovers aren’t bad for lunch either 🙂  Try it out and let me know what you think!

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Lasagna with Meat Sauce

For the Sauce:

  • Extra Virgin Olive Oil (EVOO)
  • 3 carrots, peeled and diced
  • 3-4 celery stalks, leaves included, diced
  • 1 onion, diced
  • 1 bell pepper, any color, diced
  • 4-5 garlic cloves, chopped
  • ½ pound ground pork
  • 1 pound ground beef
  • 1-2 tsp red pepper flakes
  • 1 cup red wine
  • 28-ounce can crushed tomatoes
  • 15-ounce can tomato puree
  • 14.5-ounce can diced tomatoes
  • 2 T tomato paste
  • 2-3 bay leaves (I used 4 small)
  • 1 tsp rosemary
  • 1 tsp whole thyme
  • 1 tsp oregano
  • 1 tsp basil
  • 1 T sugar

For the Bechamel:

  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • ½ tsp ground nutmeg, or shave fresh nutmeg

For the lasagna:

  • 1 box lasagna noodles
  • 2 cups shredded mozzarella cheese

Cover the bottom of a large, heavy pot with EVOO, a couple turns around the pan.

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Chop the carrots, celery, onion and bell pepper into a small dice. You can use any color of bell pepper – or add a couple if you like the variety!  I just happened to have a sweet yellow pepper on hand today.  Mince the garlic. Saute carrots, celery, onion, bell pepper and garlic a few minutes until softened.

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**A quick note about chopping bell peppers:  you will have a more stable cut if you place the skin of the pepper on the cutting board and slice inside the pepper.

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Add the ground pork and beef, crumble and brown. The meat you use in this meat sauce can be changed up depending on your tastes. We happened to have a half-pound of ground pork leftover from another dinner and I like the addition of some pork over using all beef.  Have some Italian sausage or ground turkey?  That would be great as well!  Make it your own by mixing up the protein.

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Add red pepper flakes and continue to brown.  Will and I like spicy food and generally add a good amount of heat to our cooking.  In this recipe, I added around 2 heaping teaspoons to the pot.  Start with about a teaspoon and work your way up as you taste throughout the cooking process.

Add red wine, scraping bottom of pan to release brown bits.  So what wine should you cook with?  The answer is always “wine that you would drink in a glass”.  You don’t have to use your best bottle when cooking, but keep in mind that the flavor of the wine is concentrated as it cooks down.  If you don’t like the wine in a glass, you won’t like it in your food.  For this recipe, use a slightly-dry to dry red wine – cabernet, merlot, zinfandel, good red table wines all would work.  Just stay away from a sweet red in the tomato sauce.  This is what was in my fridge, so it went into the sauce today 🙂

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Add crushed tomatoes, tomato puree, diced tomatoes and tomato paste, stirring to combine.  Here’s what went into the sauce today:

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Add bay leaves, rosemary, thyme, oregano and basil.  The recipe calls for 2-3 bay leaves – my bay leaf stash is calling to be replenished, so today I used 4 small leaves.  Just remember what you put in so you can pull them back out later!

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Stir in sugar.  Sugar helps to neutralize the acid of the tomatoes a bit.  Start with about a tablespoon but as you check the sauce while it simmers, add a touch more if you’d like to settle the tomatoes down a bit.

Bring to a boil, then reduce heat, cover and simmer for at least an hour, stirring now and then and checking seasoning. Sauce can simmer on the stove top for several hours as flavors continue to develop.  Since today was so cold and rainy, I started this sauce mid-morning and let it simmer very low all afternoon.

Remove and discard the bay leaf and remove sauce from heat when ready to assemble lasagna.

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To assemble lasagna:

Bring a large pot of water to boil.  Salt the water once it is boiling and add the lasagna noodles, stirring to separate the noodles.  When cooking pasta, you want the boiling water to be salty like the ocean to season the noodles.  If you are using fresh noodles, use less salt in your pasta water.

Cook until al dente, 10-12 minutes.  Drain the noodles and set aside.

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As the noodles are cooking, make the Bechamel sauce:

Melt the butter in a medium saucepan.  Add the flour and whisk until smooth and golden in color – you are making a roux, but you don’t want to get it as toasty brown as you would for a gumbo or brown gravy.

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Whisk in the milk and add salt, pepper and nutmeg.

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Whisk until thickened, about 4-5 minutes.  Check seasoning and adjust as needed.  Keep in mind that the Bechamel sauce is in place of layering cheese inside the lasagna, so you want the sauce to have a good amount of flavor.

Remove from heat.

Spray a 9×13 pan, or two 8×8 pans, with cooking spray.  At this point, I always make a little assembly line of all the lasagna components.  It definitely makes it easier to keep going as you assemble the pan (s). I often make two small pans, one in a disposable aluminum pan, and freeze one for later.  The lasagna stores nicely in the freezer and is handy to keep for no-dinner-idea nights or to gift to friends.  Who doesn’t like to have a lasagna on hand?!

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Spread a light layer of meat sauce in the bottom of the pan(s). Lay lasagna noodles across the pan in one layer – it’s okay if the noodles overlap a little. Will and I both like the edges and the pieces where the noodles fold over and crisp up a bit… it’s a struggle when dishing out dinner.

Spread a layer of meat sauce across the noodles. Drop a few tablespoons Bechamel sauce across the pan. Spread with the Bechamel across the meat sauce with the back of the spoon. Cover with another layer of lasagna noodles.

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Repeat 2-3 times.

Top with a final light layer of meat sauce and cover with shredded mozzarella.

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*If freezing a pan set lasagna aside to cool, then cover and freeze.

Spray a sheet of foil with cooking spray and cover the pan to bake.

Bake, covered, at 350 for 25-30 minutes.

Uncover and bake another 10-15 minutes.

If desired, broil a few minutes to brown the top.  We always broil.  Always.

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From frozen:

Bake, covered, at 350 for 1 ½ hours from frozen (1 hour if thawed).  

Uncover and bake another 10-15 minutes.

If desired, broil a few minutes to brown the top.  

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There you have it – one of the most “Lindsey” recipes to start of How We Cook.  Let me know what you think!  It sure did brighten up our cold day.


Full Recipe

Lasagna with Meat Sauce

For the Sauce:

  • Extra Virgin Olive Oil (EVOO)
  • 3 carrots, peeled and diced
  • 3-4 celery stalks, leaves included, diced
  • 1 onion, diced
  • 1 bell pepper, any color, diced
  • 4-5 garlic cloves, chopped
  • ½ pound ground pork
  • 1 pound ground beef
  • 1-2 tsp red pepper flakes
  • 1 cup red wine
  • 28-ounce can crushed tomatoes
  • 15-ounce can tomato puree
  • 14.5-ounce can diced tomatoes
  • 2 T tomato paste
  • 2-3 bay leaves (I used 4 small)
  • 1 tsp rosemary
  • 1 tsp whole thyme
  • 1 tsp oregano
  • 1 tsp basil
  • 1 T sugar

For the Bechamel:

  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • ½ tsp ground nutmeg, or shave fresh nutmeg

For the lasagna:

  • 1 box lasagna noodles
  • 2 cups shredded mozzarella cheese

Cover the bottom of a large, heavy pot with EVOO, a couple turns around the pan.

Saute carrots, celery, onion, bell pepper and garlic a few minutes until softened.

Add ground pork and beef, crumble and brown.

Add red pepper flakes and continue to brown.

Add red wine, scraping bottom of pan to release brown bits.  Cook out wine.

Add crushed tomatoes, tomato puree, diced tomatoes and tomato paste, stirring to combine.

Add bay leaves, rosemary, thyme, oregano and basil.

Stir in sugar.

Bring to a boil, then reduce heat, cover and simmer for at least an hour, stirring now and then and checking seasoning. Sauce can simmer on the stove top for several hours as flavors continue to develop.

Remove and discard the bay leaf and remove sauce from heat when ready to assemble lasagna.


To assemble lasagna:

Bring a large pot of water to boil.

Salt the water and add the lasagna noodles.  

Cook until al dente, 10-12 minutes.

Drain the noodles and set aside.


As the noodles are cooking, make the Bechamel sauce:

Melt the butter in a medium saucepan.

Add the flour and whisk until smooth and golden in color.

Whisk in the milk and add salt, pepper and nutmeg.

Whisk until thickened, about 4-5 minutes.

Check seasoning and adjust as needed.

Remove from heat.


Spray a 9×13 pan, or two 8×8 pans, with cooking spray.

*I often make two small pans, one in a disposable aluminum pan, and freeze one for later

Spread a light layer of meat sauce in the bottom of the pan(s).

Lay lasagna noodles across the pan in one layer – it’s okay if the noodles overlap a little.

Spread a layer of meat sauce across the noodles.

Drop a few tablespoons Bechamel sauce across the pan.

Spread with the Bechamel across the meat sauce with the back of the spoon.

Cover with another layer of lasagna noodles.

Repeat 2-3 times.

Top with final light layer of meat sauce.

Cover with shredded mozzarella.

*If freezing a pan set lasagna aside to cool, then cover and freeze.


Spray a sheet of foil with cooking spray and cover the pan to bake.

Bake, covered, at 350 for 25-30 minutes.

Uncover and bake another 10-15 minutes.

If desired, broil a few minutes to brown the top.

From frozen:

Bake, covered, at 350 for 1 ½ hours from frozen (1 hour if thawed)

Uncover and bake another 10-15 minutes.

If desired, broil a few minutes to brown the top.