INGREDIENTS:

½# Italian sausage

2 T olive oil

1 small onion, minced

2 cloves garlic, minced

2 t dried oregano

2 t dried basil

1 t crushed red pepper flakes (or to taste)

2 14.5 oz cans whole peeled tomatoes

1 package no-boil lasagna noodles (*see chefs tip)

¾ C Boursin cheese (you may sub statute room temperature cream cheese)

6 oz mozzarella, shredded

fresh basil leaves

coarse ground black pepper and salt to taste

METHOD:

Heat 2T oil in a 10’ skillet or sauté pan over medium high heat.  Add sausage and cook, stirring with a wooden spoon, until meat is cooked through and browned nicely.  Transfer sausage to a plate taking care to reserve as much of the oil as possible in the pan. Add onion, garlic and crushed red pepper and cook the onion has softened and the mixture is fragrant. Add the tomatoes and their liquid along with the dried herbs. Quickly crush tomatoes with your hands or a potato masher to release their juices. Simmer gently for 3-4 minutes. Add cooked sausage back to pan and continue to simmer for a few minutes until sauce has thickened slightly. Taste and adjust seasoning.

Add noodles to the pan in a single layer, breaking them to fit nicely and gently poke them down into the sauce.  Take care to leave a cushion of sauce beneath the first layer of noodles to prevent them from sticking to the bottom of the pan. Continue to add noodles to make a second layer until you have two more or less complete layers of noodles submerged in the sauce.

Cover the skillet with a tight fitting lid and simmer for 10-12 minutes until noodles are cooked through and tender.  Remove the lid and spoon dollops of Boursin over the top. Scatter grated mozzarella over all and cover. Simmer for an additional 3-4 minutes until cheese is melted. Remove from heat and top with fresh basil. Let rest for 10 minutes before serving.

Chef tips

*Canned tomatoes vary greatly – if the sauce seems too dry add a little water. If the sauce seems too thin, allow to simmer uncovered until reduced.

* I like to run the lasagna under the broil for a minute or two to crisp up the edges and brown the top.

* You can use uncooked regular lasagna noodles in this recipe but you must add extra water to the sauce to prevent the lasagna from being dry.

Serves 2-4 with leftovers  

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INGREDIENTS:

2 medium heirloom tomatoes (about 3/4 pounds), cored and cut into ¼” wedges. (or use an equivalent amount of cherry tomatoes)

1 teaspoon kosher salt

generous pinch of granulated sugar

¼ small red onion, slivered (or to taste)

2 medium plums pitted, and cut into ¼” wedges

2 t grainy mustard

3 T extra-virgin olive oil

2 T sherry vinegar

fresh basil leaves

2 oz goat cheese, crumbled

additional coarsely ground black pepper and salt to taste

METHOD:

In a large bowl, toss the tomatoes with the salt and sugar. Set aside.

In a second bowl, combine the red onion and sliced plums. Add seasoned tomatoes (reserve tomato liquid) and toss gently.

Make vinaigrette: combine tomato liquid, vinegar, mustard and olive oil. Mix well and taste for salt and pepper.

Pour over salad and arrange decoratively on a serving platter.

Sprinkle with torn basil and goat cheese.

Serves 2

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