Toad in a Hole

3 large eggs

1 cup 2% milk

½ tsp. salt

1 cup all-purpose flour

1 package (12 oz.) uncooked maple breakfast sausage links

3 Tbsp. olive oil

Optional: Butter and maple syrup

Preheat oven to 400°. In a small bowl, whisk eggs, milk and salt. Whisk flour into egg mixture until blended. Let stand 30 minutes. Meanwhile, cook sausage according to package directions; cut each sausage into 3 pieces.

Place oil in a 12-inch nonstick ovenproof skillet. Place in oven until hot, 3-4 minutes. Stir batter and pour into prepared skillet. Top with sausage. Bake until golden brown and puffed, 20-25 minutes. Remove from skillet; cut into wedges. If desired, serve with butter and syrup.

Prep time: 10 minutes + standing. Bake time: 25 minutes. Makes: 6 servings.

Best Lasagna

9 lasagna noodles

1¼ pounds bulk Italian sausage

¾ pound ground beef

1 medium onion, diced

3 garlic cloves, minced

2 cans (one 28 oz., one 15 oz.) crushed tomatoes

2 cans (6 oz. each) tomato paste

2/3 cup water

2 to 3 Tbsp. sugar

3 Tbsp. plus ¼ cup minced fresh parsley, divided

2 tsp. dried basil

¾ tsp. fennel seed

¾ tsp. salt, divided

1 large egg, lightly beaten

1 carton (15 oz.) ricotta cheese

4 cups shredded part-skim mozzarella cheese

¾ cup grated Parmesan cheese

¼ tsp. coarsely ground pepper

Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.

Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, ½ teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

In a small bowl, mix egg, ricotta cheese and remaining ¼ cup parsley and ¼ teaspoon salt.

Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9 inch baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses.

Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Prep time: 50 minutes. Makes: 12 servings.