Lasagna and Little Girls

Today was filled with kids! I love children....seriously, I have this ingrained need to hold babies and play hide and seek with bigger kids. All kids love Aunt Kass I mean I have yet to meet a child that doesn't love me. This may be in part because I am their size so they just think that they are playing with another child, but I am not complaining.  I'm sure that my kids won't always love me when I am spanking their butts for drawing on the walls, but that is in the far off future. The day started off bright and early at 7 AM with the arrival of Miss Kinley Boo herself. God, I love that baby. I just want to squeeze her face, of course I just kiss her face instead though. Later after she left :( my two other favorite girls arrived. Miss Gracie and Bella Baby! Now playing with a 5 month old is amazing, but an 18 month old...LOVE IT!!! Bella has so much personality it makes me laugh. Her Mommy taught her to scowl at you when you scowl at her and it is the funniest damn thing you will ever see. So cute! And Miss Gracie, she is just so smart. She seems quiet but then you realize that she is studying you and she will blurt out some question that is WAY beyond her years and you think, "WHOA, where did she get that?" She melts my heart.

I decided that after a long day of playing peek a boo and "So Big" with my girls, I needed to unwind. After consulting the Madre for what she would like her personal chef IE. ME to make for dinner, I decided on this. Now for me, I left a portion of the finished product meatless so that I could enjoy it too. YUMMO...and according to the rest of the fam dam, the meat infused portion was equally YUMMO.

Lasagna with Flatbread

Ingredients:

1 pound hot Italian sausages, casings removed

1 Tablespoon extra virgin olive oil

1 1/2 cups ricotta cheese

Salt and Black pepper

1/4 cup fresh Italian parsley, chopped

3 cups jarred marinara sauce

4 slices Naan

2 cups freshly grated mozzarella

Directions:

1.  Preheat oven to 350*. In a skillet, cook the sausages in the oil over moderately high heat, breaking up the meat, until browned. Season the ricotta with parsley and salt and pepper. Spread 1/2 cup marinara sauce in a deep-dish pie plate. Top with 1 Naan ( I cut the naan to fit.), on third of the sausage and 1/2 cup each of the ricotta and mozzarella. Repeat the layering twice more. Add 1/2 cup of sauce and the last flatbread. Top with the remaining 1 cup of sauce and 1/2 cup mozzarella.
2. Cover the lasagna with foil and bake for 30 minutes. Uncover and let bake for 30 minutes longer. (I turn the broiler on after this and brown the top a bit, after all who doesn't like their cheese a little crisp on top?) Let cool for 20 minutes before serving. IT IS HOT!!!