One of my favorite childhood memories is of my mom making lasagna every Sunday night. She would enlist my dad’s help in making the salad and garlic bread while she painstakingly layered the noodles with cheese and sauce. Then she would pop it in the oven and I would sit on a stool with my face about 3 inches from the glass watching it bake for what seemed like forever. Every Sunday throughout the fall and winter, we would do this and it was our own little family ritual that I came to look forward to. I wish I could say that I have kept up the tradition of “Lasagna Sundays” for my own little family but sadly when time is running low, making extravagant pasta dishes from scratch tends to get pushed to the bottom of my to do list.
But recently I discovered Michael Angelo’s Lasagna with Meat Sauce and I have started bringing back my own version of “Lasagna Sundays”. Michael Angelo’s prides themselves on producing food without preservatives, fillers, or chemicals and using the whole, natural ingredients is what I look for when I am feeding my family.
They even make several organic options using non-GMO kamut pasta and organic vegetables, butter, and cheese, so I don’t have to worry about the chemicals and hormones in my food. And they select quality ingredients like imported cheeses and heirloom garlic so their lasagna tastes just as good as when my mom used to make it.
And the best part is that I don’t have to spend hours preparing it myself, so it’s a no-brainer when it comes to deciding what to fix for dinner on a busy night. Simply pop it in the oven (or even the microwave) and you have a quick, convenient lunch or dinner that’s simple, honest and tasty.
In keeping with the tradition my mom started, I usually whip up a quick salad to go with my lasagna. Since fall is in full swing, I have been loving this pear walnut salad with shaved parmesan cheese and dried cranberries. To dress it up, I have paired it with a simple homemade poppy seed dressing. I love how the sweetness of the pears and cranberries pairs with the savory lasagna. Simply toss everything in a bowl and you have the perfect week night meal.
Pear Walnut Salad
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon poppy seeds
- 1 tablespoon Dijon mustard
- 1/2 tablespoon honey melted
- Large pinch salt
- 3 cups mixed salad greens
- 1/3 cup chopped walnuts
- 1/4 cup dried cranberries
- 1 medium pear thinly sliced
- 1/4 cup shaved Parmesan cheese
- Make the dressing by combining the vinegar, olive oil, poppy seeds, dijon mustard, honey and salt in a jar. Whisk to combine.
- In a large bowl, combine the lettuce, walnuts, cranberries and sliced pear. Toss everything together then top with Parmesan cheese. Dress with poppy seed dressing, divide among four plates and serve.
This is a sponsored conversation written by me on behalf of Michael Angelo’s. The opinions and text are all mine.0