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Recipes

Lasagna

Instructions:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

 



Ingredients:

1 pound sweet Italian sausage

3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

rhubarb honey crisp

Ingredients

  • 5 cups (1.25 L) chopped Ontario Rhubarb (Greenhouse or Field)

  • 1/2 cup (125 mL) Ontario Honey

  • 1 tbsp (15 mL) all-purpose flour

  • 1 tsp (5 mL) cinnamon

  • 1/2 tsp (2 mL) ground ginger (optional)

Toppings:

  • 1-1/2 cups (375 mL) large-flake rolled oats

  • 1/3 cup (75 mL) each packed brown sugar and Ontario Liquid Honey

  • 1/4 cup (50 mL) butter, melted

  • 1 tsp (5 mL) cinnamon

  • 1/2 tsp (2 mL) salt

Preparation

In mixing bowl, stir together rhubarb, honey, flour, cinnamon and ginger (if using) until well combined. Spoon into greased 8-cup (2 L) baking dish.

Topping:

In same mixing bowl, stir together oats, sugar, honey, butter, cinnamon and salt; sprinkle evenly over rhubarb. Bake in 375°F (190°) oven 40 to 45 minutes or until fruit is tender and topping is browned.

Nutrients per serving

1 Serving (when recipe serves 6):

  • Protein: 4.5 grams

  • Fat: 7.5 grams

  • Carbohydrates: 69 grams

  • Calories: 362

  • Fibre: 4 grams   

     recipe care of Foodland Ontario

Grilled prosciutto and asparagus bundles

Ingredients

  • 36 thin spears fresh Ontario Asparagus (about 1 bunch)

  • Olive oil

  • Salt and pepper

  • 12 thin slices prosciutto

Preparation

Wash and break asparagus stalks where they snap easily; discard ends. Dry and toss with oil and season with salt and pepper. Bundle 3 spears together; wrap 1 piece of prosciutto around asparagus.

Place bundles on greased grill over medium to medium-high heat; grill, turning occasionally, until asparagus is bright green and tender and prosciutto is crisp, about 5 minutes. Drizzle bundles with olive oil.

Nutrients per serving

  • 7 g protein

  • 6 g fat

  • 5 g carbohydrates

  • 2 g fibre

  • 98 calories

     recipe care of Foodland Ontario