SPINACH, GOAT CHEESE AND SAUSAGE LASAGNE and BEEF STEW WITH COFFEE AND CARAMELIZED ONIONS

Here are a couple of easy weeknight dinners.
I loved the flavors of the coffee and balsamic vinegar with the beef, and I know the lasagne was good, because my daughter had two helpings and my husband had it again the next day for breakfast!

SPINACH, GOAT CHEESE AND SAUSAGE LASAGNE

9 oven-ready lasagne noodles
1 teaspoon olive oil
1 pound of sweet Italian pork sausage (removed from casings)
15 ounce can of tomato sauce
1 3/4 cups ricotta
8 ounces of goat cheese, crumbled
2 eggs, beaten
1 tablespoon fresh basil, chopped
1 1/2 cups grated parmesan
salt and pepper
3 cups baby spinach, chopped

In a large skillet, heat the oil over moderate heat. Cook sausage meat, stirring occasionally, for 10 minutes, or until golden brown. Reduce the heat to low, add 1 cup of tomato sauce, and simmer for about 5 minutes.
In a bowl, mix the ricotta, goat cheese, eggs, basil, 1/2 cup parmesan and salt and pepper to taste.
Spread 1/2 cup of tomato sauce on the bottom of an 8x8 inch pan. Add 1/3 cup of the lasagne noodles on top. Place half the spinach on top, pressing down to make a flat layer. Add half the ricotta mixture, spreading it out in an even layer. Top with the sausage mixture and then another 1/3 of the noodles. Add the remaining spinach and cheese mixture, and top with the remaining layer of pasta. Pour the remainder of the can of tomato sauce on top of the lasagne noodles and sprinkle with the remaining parmesan.
The lasagne can be prepared to this point and refrigerated up to 24 hours, or frozen for three months.
Heat the oven to 400F.
Bake the lasagne for 45 minutes to an hour, or until the cheese is golden brown and bubbly.
Enjoy!

Recipe adapted from Parenting, December/January 2005
www.parenting.com/

BEEF STEW WITH COFFEE AND CARAMELIZED ONIONS

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 to 3 pounds of beef chuck roast, cubed
olive oil
4 medium onions, sliced
1 1/2 cups cold coffee
1 cup beef stock
3 tablespoons balsamic vinegar
4 sprigs of fresh parsley
3 parsnips, peeled and cubed

Combine the flour, salt and pepper in a large bowl, add the beef and toss to coat.
Heat enough olive oil to coat a large pot. Remove beef from flour mixture, shaking off excess. Working in batches and adding more oil as needed, brown beef on all sides, removing each piece to a plate as it browns.
In the same pot, over low heat, cook the onions in about 2 tablespoons of oil, stirring occasionally, until golden brown, about 20 minutes.
Add the coffee, beef stock and balsamic vinegar, increase heat to medium and bring to a boil. Return the meat to the pan, add the parsley, cover, reduce heat to low and cook for 2 hours. Remove parsley and add the parsnips, cover and cook 45 minutes more, or until the parsnips are tender.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2011