Fake Lasagna Bake

Hi folks! It's been ages, I know, but I've finally had some time to finalize a few more recipes. I think you'll like this one.

Every now and again you just want lasagna, but we all know how time consuming it is... this is pretty darn close and half the time, plus I think your kids will like it.

Ingredients:

1 lb mild Italian sausage. (Casing removed if you get the links)

2 cups uncooked penne pasta

1 jar spaghetti sauce (I use Ragu Robusto with onion and garlic)

1 cup ricotta cheese

2 cups mozzarella cheese

1 egg

1 tbsp Italian seasoning

Parmesan to taste

Preheat your oven to 350 degrees.

Boil the 2 cups penne in lightly salted water until al dente. (Don't under cook this one thinking it will cook in the oven, this won't be in the oven long enough.)

While the penne is cooking, brown your sausage like you would ground beef. When beef is browned, add the entire jar of pasta sauce. Let simmer on low while the pasta is cooking.

Mix your ricotta cheese, egg and Italian seasoning in a separate bowl.

When the pasta is cooked, mix it in with your meat and sauce mixture. You're now ready to assemble.

Into a baking dish, pour half your meat/pasta/sauce mixture. Level it out as best you can.

On top of this layer, spread out half of your ricotta cheese.

Sprinkle half your desired Parmesan on top of the ricotta.

Cover with one cup mozzarella.

Repeat the layers using the rest of your meat mixture, then your ricotta, then your mozzarella.

Sprinkle more Parmesan on top if desired.

Cover the pan in foil and bake for 30 minutes. After 30 minutes, remove the foil and allow the cheese to cook to desired brown-ness.

Let sit for about 5 minutes and serve.

Enjoy!

Southern Fried Pork Chops

Made this for dinner last night. I think my husband proposed to me twice while eating.

Before I start, I hear this is the way that most Southern Ladies I know make them, so if it seems like I'm plagiarising that's probably why. More reiterating than anything else.

You'll need:
I package of thin cut porkchops, bone in or out, up to you.
1 egg
2 cups flour
2 cups italian bread crumbs
2 tbsp garlic salt
2 tbsp black pepper (Worcestershire pepper if you can find it, Y.U.M.)
1 tbsp red pepper
1 tbsp salt
2 tbsp water

Rinse and pat your chops dry. These are going to be dipped in 3 different mixtures for the breading. In your first bowl, beat the egg with the water, set aside. In your second bowl mix the flour with half the spices and set aside. In your third bowl mix the bread crumbs and the other half the spices. Adjust the spices as you see fit. You can add all the spices to the bread crumbs as well, I personally like mine with a lot of spice so I go for the double dip.

Coat each chop in the flour mixture, covering the entire chop, and don't forget the sides. Then place the chop in the egg mixture and coat. Transfer to the bread crumb mixture and coat entire chop in bread crumbs. Place on a wire rack. When all the chops are coated allow them to "dry" on the wire rack for about 1o minutes. Put about 1/4 cup vegetable or canola oil in a frying pan and cook them on medium high on each side for about 3 minutes until they reach a nice golden brown. Reduce the heat to medium low and cook uncovered for about 15 more minutes or until all the pink is gone.

Gravy you can either make a packaged brown gravy (easy! I like this option!), or you can make your own Country Gravy from the drippings off the pork chops. To do this, add a bit more oil to the pan, maybe a tbsp, and use a wooden spoon to work the bits off the bottom of the pan. On medium low, add about 2 tbsps flour to the pan and mix well. Gradually add around two cups of milk, stirring constantly. Make sure the pan isn't too hot or the milk will curdle. Allow it to come to a simmer, stirring frequently. It will thicken as it cooks. If it ends up too thin you can add corn starch or some flour mixed with water (to avoid lumps). Pour gravy over the chops and enjoy the artery hardening goodness, like a real Southerner!