Italian Supper Tonight

Southern Living, Jun 2003 by Jones, Scott

Show your flair for Italian fare with this hearty meal.

Looking for a menu your friends and family will enjoy? Then don't miss these recipes.The base of the lasagna is purchased pasta sauce and frozen meat-balls. Blue cheese and caramelized onions combine in the Roasted Onion Salad, the perfect accompaniment for the lasagna. Top the salad with Parmesan Crisps-whole or crumbled-for a delightful crunch. SCOTT JONES

MEATBALL LASAGNA

MAKES 8 SERVINGS

PREP: 15 MIN.; BAKE: 1 HR., 10 MIN.;

STAND: 15 MIN.

1 (15-ounce) container ricotta cheese

1 (8-ounce) container soft onion-and-chive cream cheese

1/4 cup chopped fresh basil

1/2 teaspoon garlic salt

1/2 teaspoon seasoned pepper

1 large egg, lightly beaten

2 cups (8 ounces) shredded mozzarella cheese, divided

1 (3-ounce) package shredded Parmesan cheese, divided

2 (26-ounce) jars tomato-basil pasta sauce, divided

1 (16-ounce) package egg roll wrappers

60 to 64 frozen cooked Italian-style meatballs

STIR together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; set aside.

SPREAD 1 cup pasta sauce in bottom of a lightly greased 13- x 9-inch baking dish.

CUT egg roll wrappers in half; arrange 10 halves over pasta sauce. (Wrappers will overlap.) Top with meatballs. Spoon 3 cups pasta sauce over meatballs; sprinkle with 3/4 cup mozzarella cheese. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers; top with remaining wrappers and pasta sauce.

BAKE at 350[degrees] for 1 hour. Top with remaining 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake 10 more minutes. Let stand 15 minutes before serving.

NOTE: For testing purposes, we used Rosina Italian Style Meatballs and Classico Tomato & Basil Pasta Sauce.

GROUND SIRLOIN LASAGNA: Substitute 2 pounds ground sirloin, cooked until no longer pink, drained, and seasoned with 1 teaspoon salt and 1 teaspoon Italian seasoning for frozen meatballs. Proceed as directed.

ROASTED ONION SALAD

MAKES 8 SERVINGS

PREP: 15 MIN., BAKE: 15 MIN., COOL: 5 MIN.

5 medium onions, peeled and cut into 1/2-inch-thick slices

1/4 cup olive oil

8 cups gourmet mixed salad greens

1/2 cup chopped walnuts, toasted

1 (4-ounce) package crumbled blue cheese

Garlic Vinaigrette

ARRANGE onion slices in a lightly greased roasting pan. Drizzle evenly with olive oil.

BAKE at 450[degrees] for 12 to 15 minutes or until onion slices are lightly charred.

Cool 5 minutes.

COMBINE salad greens, walnuts, and blue cheese; toss gently. Top with onion slices; drizzle with Garlic Vinaigrette.

Garlic Vinaigrette:

MAKES 1 CUP

PREP: 10 MIN.

3 garlic cloves

2 shallots

1/4 cup chopped fresh parsley

2 tablespoons white wine vinegar

1/2 teaspoon dried crushed red pepper

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2/3 cup olive oil

PULSE garlic and shallots in a food processor 3 or 4 times. Add parsley and next 4 ingredients; process 20 seconds, stopping once to scrape down sides. With processor running, gradually pour olive oil in a slow, steady stream through food chute until blended.

PARMESAN CRISPS

MAKES 2 DOZEN

PREP: 20 MIN., BAKE: 8 MIN.

1 1/2 cups (6 ounces) finely shredded Parmesan cheese

Vegetable cooking spray

SPRINKLE about 1 tablespoon Parmesan cheese, forming a 2-inch round, on an aluminum-foil lined baking sheet coated with cooking spray. Repeat with remaining cheese, leaving 1 inch between rounds.

BAKE at 350[degrees] for 8 minutes or until lightly browned. Quickly remove cheese crisps from baking sheet with a spatula. Cool on a wire rack. Store in an airtight container.