1 jar (24 ounces) pasta sauce
1 package (25 ounces) frozen meat or cheese ravioli
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
3 cups fresh baby spinach
Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally.
Spread 1/2 cup sauce into a greased 11×7-in. baking dish. Layer with half of the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half of the remaining sauce; repeat layers. Sprinkle with remaining cheese.
Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.
Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
In medium bowl, combine ricotta, 1 egg and garlic. Season with salt and pepper. Mix until evenly combined. Spread the ricotta mixture onto each lasagna noodle, then sprinkle with mozzarella. Fold each lasagna noodle 3-4 times, to create a square. Freeze the lasagna servings on the baking sheet for 30 minutes, or until hardened.
When the lasagna squares are frozen, set up a dredging station. Divide the flour, eggs and breadcrumbs in three separate shallow bowls. Season breadcrumbs with salt and pepper. Working in batches, dredge lasagna in the flour mixture then dip in eggs. Toss in breadcrumbs for the final dredge.
Meanwhile, heat oil. Pour about 1 1/2” vegetable oil into a large, deep skillet (or a shallow pot). Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.) Working in batches, add 3-4 lasagna squares to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 2-3 minutes, then flip and cook until the second side is golden, 2-3 more minutes. Place the fried lasagna squares on a cooling rack lined with paper towels. Repeat until all the lasagna is fried.
Sprinkle with parsley and serve with warm marinara for serving.
1 pound linguine
3 tablespoons butter (divided as 2 and 1)
2½ tablespoons Cajun seasoning (divided as 1½ and 1)
1 pound peeled and deveined large shrimp
½ cup diced yellow onion
½ cup diced green pepper
1 pound kielbasa sausage, sliced
2 cloves garlic, minced
1 teaspoon salt
2 teaspoons red pepper flakes
1 teaspoon dried thyme
½ cup chicken stock
½ cup heavy cream
Cook the linguine in boiling water until al dente. Drain and set aside.
In the same pot, heat the butter, then add 1½ tablespoon cajun seasoning and mix the spice with the butter. Add in shrimp. Cook until the shrimp turn pink. Take the shrimp out and set aside.
Keeping the heat on, add in butter until it’s melted, then add in diced yellow onion and green pepper. Cook for 3-5 minutes, until the onion is translucent. Add in kielbasa sausage and cook for another minute, then add minced garlic, salt, Cajun seasoning, red pepper flakes, and dried thyme. When everything is cooked and mixed well, pour in chicken stock and heavy cream. Mix well, and cook for about 3 minutes.
When the sauce is thickening, add the shrimp and pasta back into the pot. Mix until everything is well-combined.
In a small bowl combine the corn starch, sesame oil and salt then pour into a gallon size zip lock bag.
Add the chicken and remove all the air from the bag then shake it up making sure the chicken is well coated.
Place in refrigerator for at least thirty minutes.
Remove the chicken and cut it up.
Heat a large wok/pan on med/high heat and add 1 tsp canola oil.
Add the chicken and cook until done about 5 minutes.
In the last 30 seconds add the garlic.
Remove the chicken and wipe down wok with paper towel.
Turn the heat up to high and add the other 1 tsp of canola oil.
Add the broccoli slaw and red pepper flakes and cook for 6 minutes.
Add the chicken and cooked spaghetti and stir everything and let it cook for an additional 2 minutes.
Add soy sauce, vinegar, sugar and peanuts to the mixture.
Stir everything up with tongs and then top with green onions.