Happy Super Bowl Weekend! Whether you’re ‘Team Football’ or ‘Team Commercials/Half-Time Show,’ I love using the event as an excuse to cook. For many years, we were the party house where all of my sons’ friends would gather to watch the game, shoot hoops during halftime, and scream at the television. I’d make pounds and pounds of wings, ribs, and even nachos—all cooked on my Traeger Grill because it’s always sunny on Super Bowl Sunday around here.
But this year they’ve ditched me for their pod buddies. I don’t blame them–they’re more fun than Mom is–but that won’t stop me from grilling up a storm! So instead of grilling the classics, I’m going to shake it up this year and make some non-traditional Super Bowl Foods on my grill.
First up? It’s “Amanda’s Almost Famous Lasagna.” Filled with the perfect ratio of meat to cheese, you can make it a day ahead and bake it off right before game time. Served with a crusty loaf of garlic bread-done on the grill of course-what else do you need?
A few of my other favorites include:
And believe it or not, even cauliflower. Believe me when I say this will be the best cauliflower you’ve ever had!
Don’t have a grill? Don’t fret! All of these recipes can work if you’re cooking indoors too!
And show me what you’re cooking this weekend by tagging me @amandahaascooks on IG.
Sending you all wishes for a wonderful weekend. Oh, and look out on Monday. I’m hosting a GIVEAWAY with a wonderful brand just in time for Valentine’s Day. Hint: I hope you like sweet treats! You’ll find the contest details on my Instagram feed @amandahaascooks .
Amanda's "Almost Famous" Lasagna
- 2 tsp olive oil
- 1 1/2 lbs bulk Italian sausage
- 2 25-oz. jars tomato-basil pasta sauce (or marinara)
- Kosher salt
- 4 cups shredded mozzarella, divided
- 15 oz. whole milk ricotta, drained
- 3/4 cup grated, Parmesan, divided
- Freshly ground pepper
- 1 egg, whisked
- 1 package lasagna noodles (12 noodles)
- Preheat the oven to 375 degrees F.
- In a large saute or sauce pan, warm the oil over medium heat. Add the sausage and spread it around the bottom of the, allowing it to brown before turning with a spoon. If it’s easier, break up the sausage with a potato masher while it is in the pan to form bit-sized pieces. Continue to cook and stir until it is just cooked through, about 5-8 minutes.
- Add all of the tomato sauce except a few tablespoons. (The reserved sauce will coat the bottom of the lasagna pan.) Stir to combine the sausage with the tomato sauce, then simmer for 10-15 minutes until the flavors meld. Taste, adding salt if necessary. (Many times the sausage has plenty of seasoning already.)
- While the sauce simmers, make the cheese filling. In a medium mixing bowl, combine three cups of the mozzarella with the ricotta and 1/2 cup of the grated parmesan. Stir to combine. Taste, adding a pinch of salt and freshly ground pepper if needed.
- Add the egg to the mixture and stir to incorporate.
- Place the remaining cup of mozzarella and the remaining 1/4 cup of parmesan in a small bowl and toss to combine. Set aside.
- To build the lasagna, spread the reserved tablespoons of tomato sauce across the bottom of a 8 X 12 or 9 X 13 baking dish. Place 4 of the lasagna noodles crosswise, allowing them to overlap a bit if necessary. (If the noodles you are using cover the length of the pan, place 3 of the noodles lengthwise to create the first layer.)
- Drop ½ of the ricotta cheese mixture in spoonfuls across the noodles. Spread it out evenly with a spatula or even use your hands if necessary to create a fairly even layer. Pour 1/3 of the meat sauce over the cheese and spread with a spatula to cover.
- Repeat with another layer of noodles, the remaining ricotta mixture, and ⅓ of the meat sauce.
- Add the final layer of noodles, then the remaining sauce, ensuring the noodles are totally covered with the sauce.
- Sprinkle the remaining mozzarella and parmesan over the entire lasagna.
- Cover the pan tightly with a piece of aluminum foil. Place it on a baking sheet and bake for 45 minutes. Lift a corner of the foil and insert a knife in the lasagna. If it easily punctures the noodles, remove the foil and bake another 5 minutes until bubbly. If not, cover it again and cook for another 5-10 minutes.
- Allow the lasagna to cool for 10-15 minutes before slicing. Serve immediately.