Classic Lasagna, Olive Garden Breadsticks, Salad: Comfort Food.

This dinner takes a bit of effort, I'll give you that. But it's more than 100% worth it.

"Almost Famous" Breadsticks

Classic Lasagna (my own original recipe):

Dried lasagna sheets (around 15)
15-oz. carton ricotta cheese (part-skim or whole)
1 egg, slightly beaten
2½ c. shredded mozzarella cheese, divided
1/2 c. grated parmesan cheese
Meat sauce, recipe follows (need to prepare 2-3 hours in advance)

Preheat oven to 350° F. In a large pot of salted boiling water, boil noodles until al dente. Make sure they do not stick while cooking. When they are done, drain them, then lay them in a single layer on a plate so they do not stick.

In a large bowl, combine egg, ricotta, and parmesan. Cover the bottom of a 9x13 glass baking dish with a few ladlefuls of meat sauce. Cover the sauce with a single layer of noodles, overlapping if necessary. Spread half the ricotta mixture over the noodles, then sprinkle with 1 c. mozzarella, then cover evenly with 1/3 of meat sauce. Repeat the steps: noodles, ricotta, 1 c. mozzarella, sauce. The last layer is noodles then sauce. At this point, lasagna may be refrigerated or frozen until ready to bake.

Cover with foil and bake for about 45 minutes. Uncover, sprinkle with remaining 1/2 c. mozzarella, then continue cooking an additional 15 minutes. Let lasagna sit and set up for at least 15 minutes prior to serving.

Sauce:
1 lb. ground beef
3/4 lb. mild or spicy ground Italian sausage
1 small onion, chopped
Large jar Ragu traditional spaghetti sauce
1/2 c. beef stock
1/2 c. red wine (optional)
2 Tbsp. butter
2-3 Tbsp. heavy cream

Brown ground beef, Italian sausage, and onion together. Add spaghetti sauce and beef stock. Allow to simmer for 2-3 hours. (This step is very important.) Right before assembling lasagna, stir in butter and cream.

Serving Suggestion: green salad and breadsticks, served with extra sauce for dipping

Note: Can prepare without boiling noodles – with the amount of sauce in this recipe, the lasagna does not turn out dry. Also, can prepare the night before and allow to sit in fridge overnight. Allow to come to room temperature before cooking, or put lasagna in cold oven before heating.

Mashed Potato Re-mix

I've found a GREAT new way to reduce the carbs and calories of mashed potatoes without sacrificing the cream and butter! It is minimal effort, as long as you're willing to trust me a little bit here!

The secret ingredient is CELERY ROOT. It has half the carbs and calories of potatoes, but when boiled and mashed, comes out with the exact same texture, and not a strong flavor at all! Celery root is the root ball of ... celery... and is sold right next to the celery in the produce section.

(Celery root (125 g): 50 calories, 0 g fat, 11.25 g carbs (2.5 g dietary fiber), 2.5 g protein. Potato (125 g): 108 calories, .4 g fat, 25 g carbs (2.2 g dietary fiber), 2.1 g protein. See??!)

VERY VERY IMPORTANT: You MUST use a food mill (or potato ricer) for this recipe. (If you don't have one, pick up the ricer - much cheaper and easier to store.) If you don't use one, don't blame me! (The celery root has tough fibrous pieces in the middle that do not mash out, and it creates a wretched texture. If you're okay with it then hey - by all means.) The food mill does not "puree" the veggies to a liquidy baby food consistency - instead, the potatoes are beautifully light and airy. So delish!

Celery Root and Potato Puree

3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
3/4 c. heavy cream (I used way less - 3/4 c. max)
1/4 c. cold butter, cut into pats
Special Equipment: Food mill

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender". Strain the celery root and potatoes.

Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.