21 Weeks

I am 21 weeks along now, and I don't feel like I've changed much from last week.  We went to the doctor last week and listened to his heartbeat.  Everything is good so far!

I have been cooking most of the day today.  We are having a few people over for dinner, so lasagna seemed like the obvious choice!  It doesn't hurt that it's Chris' favorite meal.  The lasagna does take a while to prepare, and I usually like to start the day before but the morning of works, too!  

Lasagna

1 lb Mild Italian Sausage

1 lb Lean Ground Beef

1/2 c. onion, chopped

2 cloves garlic, minced

1 (28 oz) can crushed tomatoes

2 (6 oz) cans tomato paste

1 (15 oz) can tomato sauce

1/2 c. water

2 tbsp sugar

1 1/2 tsp dried basil leaves

1/2 tsp fennel seeds

1 tsp Italian seasoning

1 tbsp salt

1/4 tsp black pepper

4 tbsp fresh parsley, chopped

Lasagna Noodles

16 oz ricotta cheese

1 egg

1/2 tsp salt

3/4 lb Mozzarella, sliced (I'm trying it with shredded Mozzarella today, so we'll see how that goes.)

3/4 c. Parmesan cheese

For the red sauce:

Cook sausage, beef, onions, and garlic in a large dutch oven.  When browned, add 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 for 1 1/2 hours, stirring occasionally.

Ricotta cheese mixture:

In a mixing bowl, combine ricotta with egg, 2 tablespoons of parsley, and 1/2 teaspoon of salt.

Cook lasagna noodles in boiling water (unless using the no cook noodles, which taste just as good and are much easier).

Assembling the lasagna:

Preheat oven to 375 degrees.

Spread 1 1/2 cups of meat sauce at the bottom of a 9x13 pan.  Arrange 6 noodles over sauce.  Spread 1/2 of the ricotta mixture over the noodles.  Top with 1/3 of the mozzarella.  Spread another 1 1/2 cups meat sauce over the mozzarella.  Sprinkle with 1/4 cup Parmesan cheese.  Repeat layers and top with remaining mozzarella and Parmesan cheese.  Cover with foil (to prevent sticking, spray with cooking spray).  

Cook covered for 25 minutes.  Remove foil; continue cooking 25 minutes.  Let sit 15 minutes before serving.

I forgot to take a picture of the big lasagna (which looked a lot better than the small pan)!

The aftermath of a few boys coming over for dinner...

Recipe adapted from World's Best Lasagna

I also made Brown Sugar Cookies with Brown Butter Frosting.  They are delicious!  They are super soft (almost cake-like), and the frosting reminds me of pralines.  Chris will definitely have to break from his diet to try just one!

Brown Sugar Cookies w/ Brown Butter Frosting

2/3 c. butter, room temperature

1 1/2 c. brown sugar, packed

2 eggs

1 tsp vanilla

2 1/2 c. all-purpose flour

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. sour cream

Preheat oven to 350 degrees.
Blend butter and brown sugar.  Add eggs, one at a time.  Add vanilla.  In a separate bowl, stir together flour, baking soda, baking powder, and salt.  Add flour mixture alternately with sour cream to the brown sugar mixture; mix well.  Drop by rounded tablespoons onto nonstick or lightly greased baking sheet.  Cook for 8 minutes.  Cool on a wire rack.

Frosting:
1/4 c. butter
1 1/2 c. powdered sugar
2 Tbsp. milk

Melt butter in a saucepan over medium heat until golden brown.  (Watch this carefully!!)  Remove from heat; add sugar and milk to make a spreading consistency (may take a little more/less milk).
Frost cooled cookies.

Recipe from Brown Sugar Cookies