Linguine with Lemon, Garlic and Mushrooms

 I'm really trying to stick some quick and simple dinners into my weekly meals as my time at home has been super minimal.  My kids started tennis a while back, so we've been spending a lot of time out at the courts, which has been really fun!  I love watching them pick up a new sport that they actually look forward to every week!!!  They're love for it is even causing me to want to take it up...now that would be interesting!

Anyway, I made this pasta for me and my husband last week and it seriously took no more than 15 minutes.  I could eat a big bowl of this every week, it was that good!  There aren't many ingredients, so it's a quick dish!  I just made extra pasta and gave my kids a big bowl of their favorite...noodles, butter, and lot's of fresh parmesan cheese.

Linguine with Lemon, Garlic and Mushrooms {adapted from Nigella Lawson}

INGREDIENTS: {serves 4}

• 1 pkg. white or cremini mushrooms, sliced
• 1/3 cup extra virgin olive oil
• 1 1/2 tsp. sea salt or table salt
• 1 clove garlic, minced
• 1 lemon, zested and juiced
• 1 tsp. fresh thyme leaves, chopped
• 1 pound linguine
• 1/2 cup fresh parsley, chopped
• freshly grated parmesan cheese
• freshly ground black pepper

DIRECTIONS:

Bring a large pot of water to boil, season with salt and cook linguine according to package directions.  (Be sure to save at least 1 cup of pasta water once the linguine has been cooked.)  Slice mushrooms, chop thyme and parsley.  In a large skillet heat olive oil to medium heat.  Add mushrooms and let cook for 5 minutes.  Add the minced garlic, lemon juice and zest, thyme, parsley and salt to the mushrooms.  Cook for another 5 minutes or until mushrooms are soft.  Add cooked linguine to the mushroom mixture and enough pasta water to make the dish come together.  Season with freshly ground black pepper and once served, top with lot's of freshly grated parmesan cheese.  Enjoy!

Just a few simple ingredients

Family recipe...Lasagna for a crowd

Although I can't claim this recipe as my own, I can claim to be in the lineage of some amazing cooks!  Like I've said before, my grandma, my great-aunt and my mom have all played a huge roll in my love for food and cooking.  As young as I can remember my mom was making this lasagna recipe.  It's always been a HUGE hit in our family and extended family...oh, and with our cats too!
A funny story behind this lasagna:  one day my mom had made lasagna for dinner and took it out of the oven to let it cool.  My dad had just arrived home after a long days work and was really looking forward to his big piece of lasagna.  Well, there must have been a point when no one was looking, so our cat decided he would literally jump into the lasagna...with ALL FOUR PAWS!  Once we came in the room, we heard the commotion and (us kids) knew it wasn't good!  All I have to say was there were not-so-pretty words and Mr. purrbody (his name should have been Garfield) flying through the air.  It wasn't a very pleasant evening in our home and honestly I can't even remember what we had for dinner that night.


Lasagne {Mangano Family recipe}

INGREDIENTS FOR SAUCE:  
{I save about 2 cups of the sauce to heat up & pour over pieces of lasagna...yes, I love this sauce!}

• 2 lbs. ground sirloin
• 2 cloves garlic, minced
• salt 
• 1 can {12 oz} tomato paste
• 1 large can {32 oz} whole tomatoes
• 1 large can {32 oz} crushed tomatoes {I use about 3/4 of the can}

INGREDIENTS FOR FILLING:

• 1 container {16 oz} Ricotta Cheese
• 1/2 cup fresh grated parmesan cheese
• 2 eggs
• 1/4 cup fresh parsley, chopped
• 1 tsp.salt 
• 1 tsp. pepper

REMAINING INGREDIENTS:

• 16 oz. Mozzarella Cheese, shredded
• shredded parmesan cheese {optional}
• 3/4 box lasagna noodles

DIRECTIONS:

1.  Fill a large stock pot with water and cook noodles according to package.  **I like to drain, then lay them out on a parchment-lined baking sheet to cool while I'm prepping the other ingredients.

2.  Heat a large saucepan to medium-high heat.  Add ground sirloin and cook, breaking up meat with spoon.  Season with salt while the meat is browning.  Once meat has browned, add minced garlic cloves and cook for 2 minutes, to release the garlic flavor.  Add tomato paste, whole tomatoes and 3/4 of the crushed tomatoes.  Stir and break up the large tomatoes; bring to boil.  Once bubbling, reduce to low simmer for 25-30 minutes.  Season with more salt to taste.  

3. While sauce is simmering, make filling.  In a medium bowl, combine eggs, ricotta, 1/2 cup grated parmesan, 1/4 cup fresh parsley, salt & pepper.  Mix thoroughly and set aside.

4.  Spray a 9 by 13 pan with cooking spray.  Layer 1/2 lasagna noodles, 1/2 ricotta mixture, 1/2 sauce, 1/2 shredded mozzarella & some shredded parmesan {optional}.  Repeat layers, finishing with mozzarella.  Bake in pre-heated 350 degree oven for 30-40 minutes or until golden brown and bubbly.

This sauce is perfection all by itself...

                                    

Ricotta Mixture

first layer of noodles...I use 4

All ready for the oven

My favorite part....the corner piece!