TOMATO BASE FOR LASAGNA AND RAVIOLI DISHES, REVIEW OF THE PALMER HOUSENovember 26, 2 days after the Thanksgiving lives on

I try to avoid traveling and Black Friday, so I went to Target yesterday to get some fancy pecans for the pie.  Not too bad, one shopping event and one drive.    The drive will be pleasant, perfect weather, the people are going to be great to see.  I will enjoy my time and hope they enjoy the pies.   I think very few people can hold a candle to that over a major holiday.   Today I will attempt to venture into Sauk Centre on my ever present desire to find the melt in your mouth delights.   By the way the chocolate covered strawberries were great again.  Took my leftovers to work yesterday, but didn't get to eat them until late.  By the way the ravioli dish is definitely under the 300 calorie mark and I made that last night, prep time 20 minutes, not bad.

RAVIOLI DISH:
The TOMATO SAUCE RECIPE: 2 jars of home canned tomatoes, 1/4 onion, 2 garlic cloves, italian seasoning, cook until reduced to one-half.   6 ravioli, feeds two easily, if you double the recipe, you might approach 500 calories, all in all fits my criteria:   low calories, lots of melt in your mouth food, inexpensive and locally grown.

LASAGNA RECIPE (I don't follow the box, too much work, no eggs, nothing is spread perfectly evenly except the top, I never precook the noodles, also too much work, and with your sauce being a canned tomato base, that is enough moisture so the noodles aren't raw):
I shared this at Creative Weekend and with a Coworker.   Her children loved it.  All in all an easy comfort food.  I made 3, froze 2 ate one.  I used deep dishes, at least 2 inches so it wouldn't boil over the top.  2 were about 8 inches and round, one was square and 9 inches.
LAYERS IN THIS ORDER:
Tomato sauce as described above, this time triple the recipe.
Spread sauce on bottom of baking dish, just to cover, will help moisten the noodles.
Uncooked lasagna noodles, if home made you can halve the baking time place on top of the sauce
Browned lean meat or sauteed vegetables (fall veggies:  squash, onion, pumpkin, in slices or cubes)
Dot with 1/2  ricotta  to 1/2 cheese (shredded mozzarella and parmesan, no egg) mixture
Fill in spaces with sauce.
Uncooked lasagna noodles
Browned meat or sauteed vegetables
Dot with ricotta mixture
Cover with Sauce enough to fill in the spaces
Sprinkle shredded mozzarella/parmesan or thinly sliced fresh mozzarella on top.
Finally cook at 350 to 375 depending on your oven for 60 minutes (home made noodles) or 90 minutes (dry boxed noodles).  Cover with foil for all but the last 20 minutes.   You know its done when the sauce is boiling and the cheese is browned.    Let sit for 20 to 30 minutes and serve, or cool, recover with foil, freeze, thaw out the night before and microwave or heat for 20 to 30 minutes in a 350 oven.
PREP TIME:  20 minutes.

STOPPED AT THE PALMER HOUSE IN SAUK CENTRE (SEE SINCLAIR LEWIS WRITINGS AND YOU WILL GET A GOOD IDEA ABOUT THE HISTORY OF THE TOWN):
SPINACH ARTICHOKE DIP WAS GREAT
ONLY ONE OF THE BEST HAMBURGERS EVER
COFFEE WAS NOT BAD, BUT NOT THE GREATEST ROAD COFFEE
SIDE SALAD MADE WITH ICEBERG LETTUCE, BUT NOT WILTED (LIKE I HEAR APPLEBEE'S SALADS CAN BE)