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Premier Series Artisan Recipe - September 2012

“This is our family’s favorite ‘Momma’s Lasagna,’ say Jean Salmon, wife of Chip Salmon, Bixler Vineyard Manager. “It can also be made as a vegetarian dish by omitting the sausage. It’s easy to make and delicious served with a Caesar salad, sliced French baguette and a bottle of Bixler Union Island Red!" Momma's Lasagna

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Momma's Lasagna

Ingredients:
• 1-12 oz container of ricotta cheese
• 6 oz grated Parmesan and/or Romano cheese
• 1 cup grated cheddar cheese
• 1 egg
• fresh garlic, salt and pepper to taste
• 1 jar of high quality pasta sauce to taste (our favorite by far is Giada De Laurentiis Tomato Basil)
• 12 oz Bixler Red wine
• 1 package of Barilla No Boil Lasagna Noodles
• 12 oz of browned mild Italian sausage
• 1 can petite diced Italian stewed tomatoes
• 8 oz fresh (soft) sliced mozzarella cheese or one container of fresh small mozzarella balls
• 8 oz fresh baby spinach leaves
• 3-4 cups grated mozzarella cheese
• 1 small can sliced black olives


Directions:
In a large bowl mix together ricotta, Parmesan, cheddar cheese, egg, salt, pepper and fresh garlic to taste. Mix
completely. Spray a deep 9x13 pan with non-stick spray and spread 1/2 cup of sauce and 1/2 cup of wine on the bottom. Layer ingredients by arranging unboiled lasagna noodles to cover the bottom of the pan. Next spoon pasta sauce over the noodles and drop spoonfuls of the ricotta/egg mix. Continue to layer sausage, stewed tomatoes, fresh mozzarella, spinach leaves and grated mozzarella.

Repeat the entire layering process (including pasta) and when the top of the pan is near, finish with a layer of
noodles topped with sauce, the remaining wine, black olives and finish with a generous amount of grated
mozzarella cheese.

Bake covered with non-stick foil at 375° for one hour removing foil for the last ten minutes. Let rest ten minutes, serve and enjoy!

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August 2012

July 2012

June 2012

May 2012

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