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3. Remove bay leaves. Shred cooked pork with a fork, mix with the sauce, and serve over pasta.

This recipe is my variation of Lindsay’s Classic Lasagna recipe. She sent her original recipes with a brief note: “Work your magic with the ragout . . .” You’ll notice I call for more noodles than Lindsay does in the original recipe. My pans are large, so it takes more to cover the bottom. You should use the number of noodles required to cover the bottom of your pan in a single layer with no overlap. —KN

PORK RAGOUT LASAGNA

MAKES 2 ENTRÉES, 12 SERVINGS EACH

1 BAG PORK LOIN RAGOUT (PAGE 133)

8 cups Basic Red Sauce (page 178)

1 (48-ounce) container cottage cheese (6 cups)

4 eggs, lightly beaten

2½ cups shredded Asiago cheese, divided into 2 cups and ½ cup

18–24 lasagna noodles, uncooked

6½ cups shredded mozzarella cheese

Two 13- by 9- by 2-inch baking dishes

Plastic wrap

Aluminum foil

1. Cook Pork Loin Ragout according to directions on page 133. Remove the roast from the slow cooker and shred with a fork. Remove and discard bay leaves. Pour sauce into a large bowl. Add shredded pork and red sauce; mix well and set aside.

2. In a separate large bowl, mix cottage cheese, eggs, and 2 cups of the Asiago. Lay baking dishes before you and assemble both lasagnas at once in layers in the following order:

LAYER 1

4 uncooked noodles

2 cups pork sauce

2 cups cottage cheese mixture

1 cup mozzarella

LAYER 2

4 uncooked noodles

2 cups pork sauce

2 cups cottage cheese mixture—or whatever remains

1 cup mozzarella

LAYER 3

4 uncooked noodles

2 cups pork sauce—or whatever remains

1¼ cups mozzarella

¼ cup Asiago

3. Wrap each dish entirely in plastic wrap. Top with foil, label, and freeze.

TO COOK ONE ENTRÉE

1. Completely thaw one entrée in the refrigerator.

2. Preheat the oven to 375ºF.

3. Remove plastic wrap and foil from baking dish and replace foil. Bake for 50 minutes. Remove foil and continue baking 20 to 30 minutes longer, or until center is hot and the cheeses are browned. Remove from oven and let stand for 10 minutes before serving.

NOTE: This lasagna can be cooked without freezing; however, allow it to sit in the refrigerator for a day or more so that the noodles absorb liquid and soften before baking.

Years ago my husband’s employer asked him keep a little journal to record his ideas while at work. Apparently this is something engineers do frequently as backup evidence of patentable ideas. At first I teased him, but later I realized that I needed to carry one also! Not because my ideas are patentable but because I have such trouble remembering things. Now, whenever I think of a new flavor combination (such as the cake spice in this recipe) or sample a magnificent restaurant dish, I have my little book on hand to take notes. —KN

HONEY AND SPICE PORK KABOBS

MAKES 3 ENTRÉES, 6 – 8 SERVINGS EACH

1 PORK LOIN (ABOUT 8 POUNDS; DO NOT USE TIED PORK LOIN ROAST)

3 cups orange juice

1½ cups honey

1 tablespoon cake spice (such as Penzeys, or try our handmade version below)

1½ teaspoons salt 3 teaspoons minced garlic (about 9 cloves)

3 one-gallon freezer bags, labeled

ON HAND FOR COOKING EACH ENTRÉE

10–12 (9-inch) wooden or metal skewers

1. Rinse and trim loin as desired. Cut pork into 1-inch cubes; divide evenly among the freezer bags.

2. Whisk together orange juice, honey, cake spice, and salt in a medium bowl. Divide the marinade evenly over the pork. Into each bag measure 1 teaspoon minced garlic.

3. Seal and freeze.

HANDMADE CAKE SPICE

Make your own seasoning by mixing together the following spices:

1 teaspoon ground cinnamon, ½ teaspoon ground anise,

½ teaspoon ground nutmeg, ½ teaspoon ground allspice,

½ teaspoon ground ginger, ½ teaspoon ground cloves

Use the whole amount in the Honey and Spice Pork

Kabobs, or as you like in your favorite baked dishes.

TO COOK ONE ENTRÉE

1. Completely thaw one entrée in the refrigerator. If using wooden skewers, soak them in