There is no story behind this post. I simply had too much food that needed to be eaten so it wouldn’t go to waste. Seeing as how I only like to eat the same thing a handful of times, I decided to split it into 3 meals (this also took care of a lot of meal planning for me for the week). Each can serve 2 & you get spare lasagna as well!
Prep for all 3:
- Brown 1lb ground beef & 1lb hot Italian sausage together. Set aside 1 cup browned meat for gravy.
- Sauté 2 yellow squash, 2 zucchini & 2 onions together
- Prepare pizza sauce (mix all together)
- (1) 6oz can tomato paste
- 1/3-2/3 cup water (depends on consistency you want for pizza sauce)
- ¼ olive oil
- Dash Salt & pepper
- 2tsp each Basil & oregano
- Prepare pizza dough (makes 2 – 1 for pizza & 1 for another use within 1 week in the fridge covered loosely):
- Mix in a large bowl: 1.5 cups warm water, 2 ¼ tsp yeast, 1tsp salt, 2 tsp sugar, ¼ cup olive oil
- Add 3 cups bread flour using wet hands if needed to incorporate all the flour
- Cover loosely and let rise for 2-2.5 hrs
Pizza
- Browned meat
- Sautéed veggies
- Pizza sauce
- Half the dough
- Mozzarella cheese
- Preheat oven with pizza stone lightly coated with cornmeal at 450F for 30minutes. Roll out dough on a lightly floured pizza peel to be 1/8in thick.
- Spoon half the sauce on the dough. Top with light sprinkling of cheese. You should still see the sauce through the cheese
- Top with browned meat & veggies. Again, be light with toppings.
- Slide onto stone & bake for 20-25minutes until crust is cooked through.
Lasagna (Makes 2 lasagnas. Each lasagna serves 2)
- Browned meat
- Sautéed veggies
- Pizza sauce & 15oz can tomato sauce
- 6-12 cooked lasagna noodles (depending on preference)
- 1 container part-skim ricotta cheese
- 1 egg
- Mozzarella cheese
- Basil & oregano
- Mix pizza sauce & tomato sauce together. Add more basil & oregano to taste.
- Mix egg & ricotta cheese. Add ¼ cup mozzarella cheese to this mixture.
- Put ~1/4 cup sauce on bottoms of two loaf pans.
- Cut noodles as necessary to fit pan (about 1-2 noodles per layer & 3 layers total).
- Add a few tbsp ricotta mixture & spread over noodles. Top with browned meat & veggies. Top with more sauce. Repeat layer again & add some mozzarella cheese over the ricotta blend. For the final layer, use ricotta, mozzarella & sauce only. Cover with foil. Repeat for second lasagna. Bake immediately, after 24hrs in fridge, or within a week in the freezer.
- If baking immediately, bake for 30 minutes with foil & 15-20 without foil. If baking after storing in the fridge for a day, bake for 40minutes with foil & 15-20 without. If baking from the freezer, bake for 60 minutes with the foil, & 15-20 without.
Gravy
- 1 cup Browned meat
- 1 cup Milk
- 1 tbsp Flour
- Pepper to taste
- Put browned meat in skillet or pot. Reheat for a few minutes.
- Add 1 tbsp flour to meat & sauté for 1-2minutes.
- Add 1 cup milk & cook over medium heat until thickened & bubbly. Add pepper to taste.
- Serve over biscuits or toasted baguette slices (if all else fails, serve over a slice of toast like I did)
