Sausage & Sage Biscuits and Gravy

This recipe is definitely not low-cal, but it is one of our favorite dinners! I never had biscuits and gravy until I married Ry, but it is soo good! I know it might sound weird, but we have to eat it with corn :)
I usually use bisquick when I make the biscuits, but the other day I was feeling lazy and bought the pre made refrigerated biscuits. So much easier to just pop the can open and throw them in the oven!

INGREDIENTS

• 1T oil plus 1T butter
• 1 pound bulk sausage (you can use pork or turkey)
• 1/2 C. flour
• 4 C whole milk, brought to a simmer
• pinch of dried sage
• salt & pepper to taste

DIRECTIONS:

1. In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, don't let it boil.


2. Meanwhile, in a large skillet heat the oil and butter over med high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink.


3. Sprinkle flour over the sausage and cook, stirring for a minute or two.


4. Add warm milk all at once and cook, stirring until thickened and bubbly (this takes some time, 10 mins or so.)


5. Turn heat all the way down, add sage (if desired) and season well with S&P, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will thicken as it cools.


6. Serve over warm biscuits (Bisquick is great, and so are the pop can kind!)

Lasagna

1 pound sweet Italian sausage (Can use turkey or chicken)
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Directions
In a Dutch oven, cook sausage, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.