This classic and creamy, home-for-the-holidays meal is sure to be a hit, especially when paired with Renée’s garlic bread and classic, Caesar salad.

Renée’s Homestyle Caesar Lasagna

Ingredients:

2 tbsp olive oil

1 white onion, diced

2 clove garlic

1 lb ground beef

1 jar tomato sauce

2 cup ricotta

¾ cup Renée’s Gourmet Caesar Dressing

3 tbsp chopped basil

1 package pre-cooked or “oven-ready” lasagna noodles

1 mild Italian sausage, cooked and sliced

2 cup mozzarella, grated

Directions:

Preheat oven to 325° F/163° C.

Sautée onions and garlic in olive oil until soft, add beef and cook through.

Add beef and onion to tomato sauce and set aside.

Blend ricotta, Caesar Dressing.

Layer sauce on bottom of 9” x 13” oven proof pan.

Place noodles on sauce then cover with cheese mix, 1 ½ tsp of basil, slices of sausage and more sauce.

Repeat for one more layer topping off with noodle, sauce and mozzarella.

Cover with foil and bake for 40 minutes, remove foil and brown cheese under broiler.

Remove from oven and let cool for 10 minutes before serving.

Tasty Substitutions:

• Add ½ cup of mascarpone to ricotta to give this dish a gourmet kick

• Easy to make a vegetarian version with mushrooms, spinach and peppers

Serves 8-10

Creamy Caesar Salad

Ingredients:

½ cup Renée’s Gourmet Caesar Dressing

1 head Romaine lettuce, cleaned & torn

1 cup croutons

¼ cup grated Parmesan cheese (optional)

For added zip, add bacon or sundried tomatoes

Directions:

Put lettuce and croutons in a large salad bowl, adding Caesar Dressing. Toss. Sprinkle with Parmesan and serve.

Garlic Bread

Ingredients:

½ cup Renée's Gourmet Caesar Dressing

1 whole garlic bulb

1 tsp olive oil

1 tsp lemon juice

2 tbsp chopped fresh parsley

1 French stick (baguette), cut in half lengthwise

Directions:

Preheat grill to medium heat.

Leaving skin on, trim the garlic top to expose cloves.

Drizzle with olive oil and wrap in foil.

Grill for about 35 minutes or until cloves are golden and soft. Cool.

Squeeze cloves into a bowl, discarding skins. Mash with 1/4 cup dressing.

Stir in lemon juice and parsley.

Increase grill heat to med-high.

Brush cut sides of baguette with remaining dressing. Grill, cut side down, for 3-4 minutes or until toasted.

Spread garlic mixture evenly over grilled side of bread.

Close lid and grill, crust side down, for 2-3 minutes or until bread is crisp and topping is absorbed and serve.

Time-Saving Tip:

• Use pressed, fresh garlic instead of roasted garlic.

Recipes courtesy of Renée's Gourmet