A Year-Round Guide to Franklin and Nantahala

Yield: 6 to 8 servings. 1 pound lean ground beef ½ pound ground Italian sausage Salt and pepper to taste 3 tablespoons olive oil 1 yellow onion, chopped 3 cloves

Rosemary and Goat Cheese Strata

Yield: 6 to 8 servings. 1 pound lean ground beef ½ pound ground Italian sausage Salt and pepper to taste 3 tablespoons olive oil 1 yellow onion, chopped 3 cloves

Yield: 6 to 8 servings.

1 pound lean ground beef
½ pound ground Italian sausage
Salt and pepper to taste
3 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 (24-ounce) jar marinara sauce
¼ teaspoon red pepper flakes
½ cup Italian parsley, chopped
2 teaspoons dried oregano
1 teaspoon dried basil
7 cups chicken broth (or vegetable broth)
10 uncooked lasagna noodles
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
10 ounces whole-milk ricotta cheese
¼ teaspoon nutmeg
Fresh basil, for garnish

In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease, remove meat from pot, and set aside.

In the same pot, heat olive oil over medium heat. Add onion and sauté for about 5 minutes, stirring occasionally. Add garlic and cook for 1 to 2 minutes.

Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and broth. Return meat to pot.

Bring sauce to a boil, then break lasagna noodles into 2 or 3 pieces and place into pot. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender, approximately 12 to 15 minutes.

In a small bowl, stir together mozzarella, Parmesan, ricotta, and nutmeg.

Ladle the hot soup into bowls and dollop a scoop of cheese mixture on top of each. Garnish with fresh basil leaves. Serve with garlic toast.

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This story was published on Jan 18, 2024

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.