Lobster!

We are spoiled here on the coast of Maine. Lobster is always available and is fresh from a local lobster pound often right off the boat. No matter where you buy your lobster make sure they are fresh and lively and not lethargic. They should flap their tails when picked up out of the water.  

When you think of cooking lobsters, most think of a big pot of boiling water, when in reality steaming your lobsters (instead of boiling) results in a are more flavorful lobster, as well as takes less time to cook. All you need to do is fill a large pot with 2-inches of water and bring to a boil. Place the lobsters in backside down; this will trap the delicious juices in the shell. Cover and steam until bright red about 12 minutes for a 1-pounder and 20 minutes for a 2-pounder. To test if they are done, simply pull off one of the small legs. If it comes off easily it is done.

A 1 ½ pound lobster will yield about ½-pound or about 1 ½ cups lobster meat (less if it is a shedder).  Keep it simple when it comes to serving lobster. There is no need for fancy sauces or stuffing. The meat is delicious on its own and most enjoy it dipped in a little melted butter.

 

A few fun facts about lobsters

• Lobsters, like all crustaceans, molt when they outgrow their shells.  Typically this happens around mid-summer which is when you can find shedders. A tasty sweet tender treat, they are less expensive, but also have less meat. And although the hard shell lobsters often provide more meat, it does tend to be a little tougher.

• Interested in knowing whether the lobster is a female or male? Look on the underside at the base of the tail. There will be two feelers. If the feelers are hard it is a male and if they are feathery it is a female.

• A one pound lobster is typically about 5-7 years old

Enjoy the sweet, sweet taste of lobster!

What is "Mise en Place" anyway?

Recently in our test kitchen, we prepared chicken and Portobello Mushroom Enchiladas with our Pineapple Chipotle Salsa. With a recipe such as this one that encompasses the colors and flavors of many different ingredients, it really helps us in our kitchen to keep organized.

Mise en Place, as stated in The Food Lover’s Companion book, is a French term that literally means "putting in place", referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. Take a look at how we set up our Mise en Place prior to preparing our enchiladas;

This organized technique helps the cooking process be more fluid, so you’re not looking all over the place for the next ingredient as your current one is burning on the stove!  Dishes such as enchiladas are very easy to create, but often involve several ingredients.
We like to have everything prepped and ready for simple, stress free cooking!

Test out your Mise en Place skills when you try our Portobello Mushroom Enchiladas!

Portobello Mushroom Enchiladas

Ingredients:

• 10 soft corn tortillas
• 3 cups chicken broth
• 4 pieces boneless skinless chicken breast
• 3 cloves garlic, whole
• 1 tablespoon whole peppercorns
• 1 - 12 oz. jar roasted red peppers, diced
• 3 medium Portobello mushrooms, sliced 1/4” thick and sautéed until tender
• 6 scallions, sliced, plus 2 for garnish
• 1 cup fresh chopped cilantro plus 1/4 cup for garnish
• 1 small can green chilies, diced
• 1 jar Stonewall Kitchen Pineapple Chipotle Salsa
• 1 - 10 oz. can Enchilada Sauce
• 8 oz. Pepper Jack or Cheddar Cheese, grated

Directions:

1. Preheat oven to 275 degrees.
2. Wrap corn tortillas in foil and warm in the oven.
3. In a large saucepan bring broth to a boil; add chicken breasts, garlic cloves and peppercorns. With cover on bring to a boil then reduce heat.
4. Simmer until chicken is thoroughly cooked and will shred easily (approximately 1 hour). Remove chicken from broth and shred with forks.
5. Combine shredded chicken with 1 cup of salsa, mushrooms, roasted red peppers, chilies, scallions, and cilantro.
6. Put 1/4 cup of enchilada sauce on the bottom of a casserole dish.
7. Remove tortillas from oven. Increase heat to 350 degrees.
8. Put some filling into each of the tortillas and roll. Place filled tortillas in casserole dish seam side down. Combine remaining salsa and enchilada sauce and spoon over enchiladas, top with cheese and bake uncovered for 30 minutes or until cheese is brown and bubbling.
9. Garnish with sour cream, chives and cilantro.

Stonewall Kitchen celebrates Cinco de Mayo

We love a good excuse to enjoy a margarita - especially when it's paired with delicious Mexican specialties! Here's a peak at what we're cooking up this weekend for Cinco de Mayo...

From left to right: Mexican Caesar salad with Stonewall Kitchen Fire Roasted Tomato Salsa, assorted Stonewall Kitchen salsas (we love Mild Tomato!) and Guacamole Spice Mix, Beef Fajitas with Stonewall Kitchen Espresso Rub and Key Lime Curd Tequila Cheesecake with Stonewall Kitchen Key Lime Curd and Margarita Mixer.

You'll want extra Stonewall Kitchen Margarita Mixer on hand after making that delicious cheesecake to quench your thirst. The combination of lime juice and orange juice make our mixer especially tasty - to make our Classic Margarita, you'll need:

• 3 ounces of white tequila

• 2 ounces of Margarita Mixer

• 1 ounce Triple Sec

• Salt for garnish

Use a lime wedge to wet the rim of a Margarita glass, then dip the rim in salt. Combine ingredients in a cocktail shaker with ice and shake well. Fill glass with ice and strain into prepared glass. Garnish with a lime wedge.

Happy Cinco de Mayo!

Recipes:
Mexican Caesar Salad
Beef Fajitas
Key Lime Curd Tequila Cheesecake
Classic Margarita

For more Mexican themed recipes, visit our website at www.stonewallkitchen.com/recipes.

Quick & Easy Indian Inspired Meals

Winter is finally working its way out and we often find ourselves "in between seasons" when it comes to dinner ideas during this time of year.  We have spent the winter nights warming our bellies with soups, stews and comfort foods and are starting to crave the fresh foods that spring and summer bring.  Since we haven't quite turned the corner into spring and are getting tired of our typical winter meals, we like to use this time of year to get a little creative in the kitchen with meals that will still warm you from the inside out, but won't leave you feeling weighted down like comfort foods can sometimes do.

The aromatic spices used in Indian cooking are unique compared to those we typically find in American cuisine and they always intrigue us.  Garam Masala, cumin, curry and turmeric are a few staples in Indian cuisine and they help to create a robust, flavorful meal.  With busy schedules and limited time to cook meals during the weeknights we often look for quick, easy, flavorful shortcuts - such as these new Indian inspired simmering sauces.

Chicken Tikka Masala
Serves 4-6
Creamy in consistency, light in color but uniquely bold in flavor, Tikka Masala takes taste buds in new directions by delivering layers of interesting spice combinations that open worlds of flavorful possibilities. Aromatic and delicious. Tikka Masala is a wonderfully robust recipe that is enjoyed worldwide.

Ingredients

• 1 jar Stonewall Kitchen Tikka Masala Simmering Sauce
• 1 cup whole milk plain yogurt (low-fat yogurt can be substituted)
• 1 1/2 pounds boneless skinless chicken breast
• 1/4-1/2 cup Chicken or Vegetable stock if needed
• 1/4 cup fresh cilantro, chopped

Directions

1. Combine 2 tablespoons Tikka Masala Sauce and yogurt in a medium-size bowl.  Add chicken and stir to coat.  Cover and refrigerate.  Allow to marinate 1-2 hours.
2. Place chicken on a greased foil lined rimmed baking sheet.  Position oven rack 6 inches away from the heating element, heat broiler.  Broil chicken until the internal temperature is 160 degrees F.  There will be some charred spots on the chicken.  Flip chicken breasts halfway through cooking.  Cut cooked chicken into 1-inch cubes.
3. Pour Tikka Masala Sauce into a saute pan.  Add chicken and juices and simmer over medium-low heat for 15-30 minutes.  Add chicken or vegetable stock to thin sauce if needed.
4. Serve over rice garnished with cilantro

Butter Chicken
Serves 4-6
Sometimes known as Murgh Makhani in Indian restaurants, our Butter Chicken recipe features a rich, creamy sauce made with tomatoes, ethnic spices and simple ingredients like onion, butter and peppers.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• Salt and Pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 jar Stonewall Kitchen Butter Chicken Simmering Sauce
• 1/4 cup fresh cilantro, chopped

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and butter in a large heavy straight sided saute pan over medium-high heat until it shimmers, but does not smoke.  Add chicken in small batches and saute until they are a rich golden brown on all sides.  Set chicken aside and continue with remaining chicken.  When all batches are done, drain any remaining fat.
3. Return chicken to pan and add Butter Chicken Sauce.  Simmer 10-15 minutes until hot.  Serve over jasmine rice and garnish with chopped cilantro.

Also try our Coconut Curry Simmering Sauce!

Superbowl Sunday

If you're like us, you'll find any excuse to entertain a group of friends - especially for Superbowl Sunday. There's nothing better than watching the game with a group of friends and, of course, lots of good food. While most Superbowl parties focus mainly on appetizers and small bites, we like to serve a "main course" as well. That said, sticking to something that is just as easy as it is delicious is key so that you can enjoy your party as much as your guests do. Here are a few ideas:

Jalapeno Poppers

 

Ingredients:

• 6 jalapeno peppers, cut in half and seeded
• 1/2 cup cream cheese
• Stonewall Kitchen Red Pepper Jelly

Directions:

1. Place prepared jalapeno peppers on a foil lined baking pan, cut side down.
2. Place pan under broiler and cook peppers until charred and tender. .
3. Remove peppers from oven. Fill peppers with cream cheese. Return to oven and heat under broiler until cheese begins to melt. Top with Stonewall Kitchen Red Pepper Jelly. Serve warm.

Buffalo Chicken Dip

 

Ingredients:

• 1 Tbsp. olive oil
• 1/2 cup red bell pepper, cored, 1/4-inch dice
• 1/4-1/2 cup Stonewall Kitchen Buffalo Wing Sauce
• 4 oz. cream cheese
• 1/4 cup sour cream
• 1 cup cooked chicken, finely chopped
• 2 Tbsp. scallions, finely chopped
• 1/2 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• Tortilla chips

Directions:

1. Heat olive oil in a 1-quart saucepan over medium heat. Add red bell pepper and saute until tender.
2. Add Buffalo Wing Sauce, cream cheese and sour cream. Stir until cream cheese is melted.
3. Add chicken, scallions, spinach and cheddar cheese. Stir until cheese is melted. Serve hot with tortilla chips.

Fajitas 

 

 

Ingredients:

• 1 1/2 lbs. pork tenderloin
• Stonewall Kitchen Baby Back Rib Sauce
• 1 tablespoon olive oil, plus more to heat tortillas
• 1 red bell pepper, cored and cut into 1/2-inch strips
• 1 green bell pepper, cored and cut into 1/2-inch strips
• 1/2 cup onion, sliced
• 6 8-inch flour tortillas

Directions:

1. Preheat oven to 300 degree F.
2. Cook for 1-2 hours, or until the pork pulls apart in strings with a fork.
3. Shred pork. Then add additional Baby Back Rib Sauce to taste.
4. Heat olive oil in a large saute pan over medium heat. Add bell peppers and onion. Saute until tender and slightly caramelized. Remove and set aside.
5. Wipe pan clean. Add olive oil to just coat the bottom of the pan. Add tortillas one at a time and cook on each side until golden brown. Wrap pork and vegetables in each tortilla and serve.

Classic Margaritas

 

 

Ingredients:

• 3 ounces White Tequila
• 2 ounces Margarita Mixer
• 1 ounces Triple Sec

Directions:

1. Use a lime wedge to wet the rim of a Margarita glass, then dip the rim in salt. Combine ingredients in a cocktail shaker with ice and shake well. Fill glass with ice and strain into prepared glass. Garnish with a lime wedge.

Italian Night

There’s nothing more comforting than a hearty Italian meal. The fresh taste of basil mixed with notes of garlic and olive oil is second to none. Whether you’re entertaining friends or family or just looking to make a nice, home-cooked dinner, these recipes are sure to please your Italian craving. 

For a starter, bruschetta is a must. You’ll need a jar of our Sun Dried Tomato Olive Spread.

Sun Dried Tomato and Olive Bruschetta

Ingredients:

• 1 cup Stonewall Kitchen Sun Dried Tomato Olive Spread
• 1 cup finely shredded Monterey Jack cheese
• 1 loaf French bread (soft, not too crispy)
• ¼ cup mayonnaise
• ½ teaspoon garlic salt
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.
2. In a small bowl, mix Stonewall Kitchen Sun Dried Tomato Olive Spread, cheese, mayonnaise, garlic salt and salt and pepper to taste.
3. Slice the bread into ¼ inch slices, and place the slices on a cookie sheet.
4. Top each slice with a spoonful of the cheese/relish mixture.
5. Bake until bubbly, approximately 8 minutes.

Next comes a green salad with a creamy basil dressing. For this, you’ll need a bottle of our Sweet Basil oil.

Creamy Basil Salad

 

Ingredients:

• 2 tablespoons light or heavy cream
• 2 tablespoons white wine vinegar
• 1 clove garlic, minced or crushed
• ¼ teaspoon salt
• Pepper to taste
• 1/3 cup Stonewall Kitchen Sweet Basil Oil
• 6 cups mixed greens

Directions:

1. In a medium size bowl, whisk together the cream, vinegar, garlic, salt and pepper.
2. While whisking continuously drizzle the Stonewall Kitchen Sweet Basil Oil to form an emulsion.
3. Add to salad greens and toss gently.

For the main course, this chicken recipe is just as easy as it is delicious. Serve with cheese tortellini or ravioli tossed with olive oil and extra pesto, if desired. For the chicken, you’ll need a jar of our Basil Pesto.

Pesto Chicken with Italian Three Cheese 

 

Ingredients:

• 4 large boneless, skinless, chicken breasts (approximately 1-1/2 pounds)
• ½ cup flour
• Salt and pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• ½ cup Stonewall Kitchen Basil Pesto
• 3 medium tomatoes, seeded and chopped into ¼ inch pieces
• 1/3 cup shredded mozzarella
• 1/3 cup shredded provolone
• 1/3 cup shredded Parmesan cheese

Directions:

1. Trim and pound boneless chicken breasts. Cut into quarters.
2. Combine the flour, salt and pepper in a shallow bowl.
3. Dredge the chicken on both sides.
4. Heat the butter and olive oil in a skillet over medium-high heat. Add the chicken and cook 5 minutes per side or until the chicken is cooked through and golden brown. Remove and place chicken in an ovenproof baking dish.
5. Spread approximately 1 tbsp. Stonewall Kitchen Basil Pesto over each piece of chicken. Sprinkle chopped tomatoes over pesto and top with cheeses. Place the dish under the broiler and heat until the cheese is bubbly. Serve immediately. 

Holiday Menu Recipes

With the holiday quickly approaching, it's time to finalize your Christmas Eve and Christmas Day menus! Serve up a feast for the eyes and palate this year. We've come up with a few menu ideas that are sure to delight family and friends, and make an extra-special holiday meal.

Turkey Roulade with Apple Cranberry Chutney Stuffing

 

Serves 6

Ingredients:

 

For the stuffing -

• 3 tablespoons pecans
• 1/2 cup unsweetened cranberries
• 2 tablespoons canola oil
• 1 medium onion, diced (about 1/2 cup)
• 1/4 cup celery, diced
• 1/3 cup Stonewall Kitchen Apple Cranberry Chutney
• 2 large garlic cloves, minced (about 2 teaspoons)
• 1/4 cup bacon, cooked and crumbled
• 3 cups Pepperidge Farm herb-seasoned stuffing mix
• 1 1/2 teaspoons fresh sage (or 3/4 teaspoon dried crumbled), chopped
• 1 1/2 cups low-sodium chicken stock
• Salt and pepper to taste
• 1 egg, slightly beaten

For the turkey -

• One whole (2 halves) turkey breast, boned and butterflied
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• Kitchen twine
• 1 cup onion thinly sliced into half moons
• 1/2 cup low-sodium chicken stock
• 3 tablespoons unsalted butter, melted

For the gravy - 

• 1 cup apple cider
• 1/2 - 1 cup low-sodium chicken stock
• 3 tablespoons cider vinegar
• 1/2 teaspoon fresh sage, minced
• 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water

Directions:

1. Preheat oven to 325 degrees F.
2. Toast the pecans in a small skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes. Set aside.
3. Place the cranberries in a small saucepan. Cover with water and bring to a boil, cook for one minute, then remove from the heat, drain and set aside.
4. Heat 2 tablespoons oil in a large heavy skillet over medium heat. Add the diced onion, celery and Apple Cranberry Chutney. Saute 5 minutes. Add the garlic and bacon, cook 2 minutes. Add the stuffing mix, 1 1/2 teaspoons of sage, 1 1/2 cups chicken stock, salt and pepper to taste, cranberries and egg. Mix and remove from heat.
5. Place turkey breast skin side down on a cutting board. Sprinkle with salt and pepper.
6. Spread the stuffing over one side of the turkey, leaving about 1 inch uncovered on all sides. Starting at one end, roll the turkey like a jellyroll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
7. Place a rack in a roasting pan. Place the stuffed turkey breast seam side down on the rack. Add the half moon onions and stock to the pan. Brush turkey roulade with butter and sprinkle with salt and pepper.
8. Roast the turkey for 1 1/2 to 2 hours, until a thermometer reads 150 degrees in the center. Remove the turkey from the oven and place on a cutting board. Tent with aluminum foil and let rest while you make the gravy. 
9. Add the cider, 1/2 - 1 cup stock, the vinegar and 1/2 teaspoon of sage to the roasting pan, bring to a boil, and cook, stirring occasionally until the liquid is reduced by 1/3, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 more minutes. The gravy should not be thick.

For a simple side, we love our Sweetly Spiced Butternut Squash. It's temptingly sweet with a hint of pepper to give it a little kick. It's the perfect vegetable dish for anyone who thinks they don't love squash. For a decorative display, pipe the squash into decorative swirls and sprinkle with minced parsley.

Sweetly Spiced Butternut Squash

 

Ingredients:

• 2 pounds butternut squash, split, seeds removed and baked until tender
• 2 large white potatoes, peeled and diced
• 1 jar Stonewall Kitchen Red Pepper Jelly
• Salt and white pepper to taste

Directions

1. When squash is soft, peel and mash in a large bowl until smooth.
2. Boil potato cubes in salted water until very soft when pierced with a knife.
3. Drain potatoes and add to squash along with Red Pepper Jelly, salt and pepper.
4. Mash by hand until almost smooth, or use an electric mixer. Add butter if desired and serve.
5. For a decorative presentation, use a pastry bag fitting with a fluted tip and pipe into swirled mounds or onto individual plates.

And for dessert, try this delicious Pot de Crème. It's the perfect way to end the meal.

Pot de Crème

Serves 8

Ingredients:

 

Pot de crème - 

• 10 ounces bittersweet chocolate, chopped fine
• 5 large egg yolks
• 5 tablespoons sugar
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream
• 3/4 cup half and half
• 1 tablespoon pure vanilla extract
• 2 tablespoons Crème de Cacao or Kahlua

Whipped cream -

• 1/2 cup heavy cream
• 2 teaspoons sugar
• 1/2 teaspoon pure vanilla extract

Garnish -

• Cocoa for dusting or chocolate shavings

Directions:

1. For the Pot de Crème, place the chocolate into a medium heatproof bowl. Have a strainer ready.
2. In a separate medium bowl whisk together the egg yolks, sugar and salt until uniform. Whisk in the cream and half and half. Transfer this mixture to a saucepan and cook the mixture over medium low heat until thick and silky and a temperature of 175-180 degrees F. Do not let overcook or simmer. Add the Crème de Cacao or Kahlua.
3. Pour custard through strainer into bowl of chocolate. Let mixture stand, chocolate should melt in about 5 minutes. Add vanilla. Place in 4-ounce ramekins. Cool to room temperature, then cover with plastic wrap and refrigerate at least 4 hours or up to 72 hours.
4. For whipped cream, fit a mixer with a whisk attachment. Add the cold cream, sugar and vanilla and whip on high speed until soft peaks form. 
5. Serve at room temperature topped with the whipped cream and garnished with cocoa or chocolate shavings.

Enjoy!

The Perfect Roast Turkey

With Thanksgiving right around the corner, it’s time to finalize your menus for the big day! If you’re looking for a way to dress up your traditional dinner, why not try this lacquered roast turkey? A glaze made with our Orange Cranberry Marmalade is applied during the cook time, leaving the skin shiny and crisp while the inside remains juicy and flavorful.

Lacquered Roast Turkey

Ingredients:

• 1 (12 to 15-pound) turkey, rinsed under cool water and patted dry, excess fat removed
• Salt and freshly ground black pepper to taste
• 3 tablespoons minced fresh sage leaves
• 1 medium onion, quartered
• 4 tablespoons unsalted butter, softened
• 1 cup of Stonewall Kitchen Orange Cranberry Marmalade
• 1/3 cup hearty red wine
• 3 tablespoons fresh lime or lemon juice
• 3 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 3 tablespoons unbleached all-purpose flour
• 1-1/2 cups turkey or chicken stock

Directions:

1. Preheat oven to 425 degrees.
2. Season turkey cavity with salt, pepper and 1 tablespoon of sage leaves. Place onion inside. Cream butter, remaining sage, 1 teaspoon of salt and several turns of pepper together until smooth. Starting at the neck, carefully work your hand under the turkey skin, separating it from the breast meat. Spread sage butter evenly under the skin, patting the skin outside to smooth it out. Truss turkey legs, fold wings underneath body and season with salt and pepper.
3. Roast turkey breast on an upper rack in a roasting pan for 20 minutes. Turn heat down to 325 degrees and continue roasting until cooked, about 20 minutes per pound.
4. While turkey is roasting, combine selected Stonewall Kitchen Orange Cranberry Marmalade, wine, lime juice, honey and Worcestershire sauce in a small saucepan. Bring to a boil over high heat and reduce by half. Strain and set aside.
5. About 1/2 hour before turkey is done, when a meat thermometer reads about 160 degrees F, begin basting turkey with the glaze. Baste every 10 minuets until turkey thigh reaches an internal temperature of 175 degrees F. Reserve unused glaze for gravy.
6. Remove turkey from oven and drain cavity and pan juices into a measuring cup. Transfer turkey to a platter and tent loosely with foil while preparing gravy. Turkey should stand for at least 20 minutes before slicing.
7. Spoon 3 tablespoons of fat from the pan juices (or unsalted butter) into a saucepan. Skim off remaining fat and discard. Heat fat over medium-high heat. Stir in flour and cook until it is medium brown color. Whisk in stock and bring to a boil. When smooth, whisk in pan juice and remaining glaze and bring back to a boil. Season with salt and pepper and serve with sliced turkey.

 If you're looking for a way to use up the rest of your Orange Cranberry Marmalade, although it is delicious simply on toast and scones, try this side dish to accompany your roast turkey:

Candied Baby Carrots

Ingredients:

• 1 pound of baby carrots, steamed or boiled until just tender, well drained
• 1 tablespoon unsalted butter
• 2 tablespoons Stonewall Kitchen Orange Cranberry Marmalade
• Salt and white pepper to taste
• 1 teaspoon flat-leaf parsley, optional

Directions:

1. Melt butter and Orange Cranberry Marmalade in a large skillet over medium-high heat until bubbly.
2. Add carrots and stir to cover with glaze. Season with salt and pepper. Stir in parsley, if desired, and cook until carrots are hot.
3. Serve at once or gently reheat over medium-low heat, adding a little water if necessary.

For more festive recipes, check out our favorite Thanksgiving recipes on our website.

Butternut Squash Lasagna

Lasagna is always a crowd pleaser, whether serving it to your family on a weeknight or bringing it to a get together on the weekends.  When it comes to building lasagna, most people stick to the basics  but there are so many variations out there to try.  Here is a great version to try during these cool fall nights!

Butternut Squash Lasagna
Serves 4-6

Ingredients:

• 8 sheets no boil lasagna
• 15 ounces ricotta cheese
• 1/2 cup cream
• 1 egg yolk, slightly beaten
• Pinch of ground nutmeg
• 1/2 teaspoon salt
• 5 ounces frozen spinach, thawed, cooked and drained well
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• Salt & Pepper to taste
• 2 cups shredded mozzarella cheese
• 1 jar Stonewall Kitchen Butternut Squash Pasta Sauce (Product of the Month for October - save 10% in stores and online)

Directions:

1. Preheat oven to 350 degrees F.  Lightly grease an 8x8 inch baking dish.  Place sheets of no boil pasta in hot water in a 9x13 inch baking dish; make sure pasta does not stick together while it soaks for 10-15 minutes.  Drain off water; keep pasta separated so sheets do not stick.
2. In a medium size bowl combine the ricotta cheese, cream, egg yolk, pinch of nutmeg, salt, spinach and 1/2 cup shredded mozzarella cheese.
3. In a medium size saute pan heat the olive oil.  Add the mushrooms and salt and pepper to taste.  Saute mushrooms until tender and moisture has evaporated.
4. Spread a small amount of sauce on the bottom of the baking dish.  Place two sheets of lasagna side-by-side.  Spread 1/3 ricotta mixture over pasta, spread 1/3 cooked mushrooms over ricotta and 1/3 spinach and 1/2 cup mozzarella - top with 1/4 jar Butternut Squash Pasta Sauce.  Repeat layers of ricotta, mushrooms, spinach, mozzarella and sauce two more times.  Top with the last two sheets of pasta, remaining sauce and the remaining mozzarella cheese.
5. Bake in 350 degree F oven for 30 minutes or until the cheese has melted and the sauce is bubbling.  Allow dish to sit 10 minutes before serving.