The first of the month I took some time to get out and be in the golden days of fall. I’m not sure what makes the leaves turn their magical colors, but this year’s lack of moisture and high temperatures somehow produced the most intense colors fall has to offer. So, for a short period we’ve lived inside a kaleidoscope of a beautiful Great Plains autumn. Although only a week has passed, once again everything has changed. The magic colors have drifted to the earth’s floor, allowing a little more light and warmth to filter through, stretching the sunsets to the latest hour. We take advantage of this time and get out with the bird dogs in hopes of stumbling upon a grouse for our dinner. In case we return empty handed I like to have an effortless oven ready dish on hand to heat and serve. This month’s recipe is for lasagna, a great dish to prepare in advance and have for days that run too short or when you are just too tired. There is something about a hot meal at the end of a long day that is so rewarding. A gift really, that says thank you. Cheers! Jill Lasagna (serves 4 to 6) Ingredients: 1 – Batch Buffalo Meat Sauce 1 – pkg. no boil lasagna sheets 1 – lb. fresh mozzarella, sliced 8oz. – parmesan, grated * optional roasted zucchini Buffalo Meat Sauce Ingredients: 1 tablespoon olive oil 1 – pound Wild Idea Buffalo Italian Sausage 1 – onion, diced 1 tablespoon fresh garlic, chopped 1 tablespoon dried oregano 1 tablespoon dried basil 2 teaspoon dried crushed fennel ½ teaspoon fresh rosemary, finely diced 1 teaspoon salt 1 teaspoon black pepper 1/2 – cup red wine 1 quart crushed tomatoes, (rinse jar with 1 cup water) 1 tablespoon brown sugar ½ tablespoon balsamic vinegar 1 tablespoon lemon juice Preparation of Sauce: Heat olive oil in heavy sauce pan over medium high heat. Coarsely crumble in Buffalo Italian Sausage and stir once. Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally. Add red wine and stir. Add remaining ingredients. Let ingredients come to full heat, stirring occasionally. Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally. Season to taste. Assembly: Lightly oil lasagna pan or casserole dish. Cover bottom of pan with one cup meat sauce. Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.) Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top. Cover with foil and bake at 375* for 45 minutes or until bubbly. Cover top with grated Parmesan and allow to melt or lightly brown.