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Ingredients
- 1 pound crab meat, jumbo, lump or back-fin
- 2 heaping tablespoons mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 24 lg. sea scallops (about 2 lbs.)
- 1 lb Italian sausage
- 4-5 cloves fresh garlic or about 1/3 cup minced from a jar
- 1 onion
- add to:
- 1 15-oz can diced tomatoes
- 3 8-oz cans tomato sauce
- ~2 tbsp oregano
- ~1 tbsp basil
- 2 bay leaves or about 2 tsp crushed
- ~1 tsp sugar
- 1 cup water
- pepper
- simmer for at least 2 hours uncovered
- cheese filling:
- 16-oz tub ricotta
- ~1 tbsp oregano
- ~1 tsp salt
- ~2 tsp pepper
- 2 8-oz packages Sargento six-cheese Italian blend (or a whole lot of mozzarella and about a third as much parmesan)
- 1 pkg lasagna noodles (no-boil is the best)
- layer:
- sauce
- noodles
- ricotta
- sauce
- cheese
- noodles
- ricotta
- sauce
- cheese
- noodles
- ricotta
- sauce
- cheese
- 325 for 45 minutes uncovered; let stand 15 minutes before cutting and serving.
- Timothy Gagerââ¬â¢s Meat or Vegetarian Chili
- Half a Butternut Squash or One pound of ground beef and One pound of cooked steak
- One can kidney beans drained
- One large can of whole tomatoes
- Two medium green peppers
- Two medium to large onions
- ý tablespoon of ground black pepper
View Full Recipe at Food Shenanigans!
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