Ok - so to celebrate my parent's wedding anniversary I have decided to cook them dinner. Sorry folks...I just don't have anymore money to buy gifts or take folks out to dinner. We're taking it back to elementary school w/hand-crafted gifts.

Now I know some of you might be thinking...really...you?...cooking? However, I'm planning to keep it as simple as possible w/some sort of 1 dish meal that can get the job done. Here are my options:

Turkey Lasagna -
2 tablespoons olive oil 1 cup chopped yellow onion (1 onion) 2 garlic cloves, minced 1 1/2 pounds sweet Italian turkey sausage, casings removed 1 (28-ounce) can crushed tomatoes in tomato puree 1 (6-ounce) can tomato paste 1/4 cup chopped fresh flat-leaf parsley, divided 1/2 cup chopped fresh basil leaves Kosher salt Freshly ground black pepper 1/2 pound lasagna noodles 15 ounces ricotta cheese 3 to 4 ounces creamy goat cheese, crumbled 1 cup grated Parmesan, plus 1/4 cup for sprinkling 1 extra-large egg, lightly beaten 1 pound fresh mozzarella, thinly sliced

Preheat the oven to 400 degrees F.

Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Shrimp Gumbo Casserole -
Gumbo: 1 cup finely chopped onion 1 cup finely chopped celery 2 tablespoons olive oil 2 bay leaves 1/2 teaspoon dried thyme 1 teaspoon lemon-pepper seasoning 1 1/2 teaspoons House Seasoning, recipe follows 1 cup chicken or fish stock 1 (14 1/2-ounce) can diced tomatoes 10-ounce package frozen cut okra 2 cups shrimp, cleaned, peeled, and deveined

Topping: 1 egg, beaten 1/3 cup milk 12-ounce package corn muffin mix

In an iron skillet, saute onion and celery in oil. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning. Pour in stock and add tomatoes and okra. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp.

To prepare the topping, preheat oven to 400 degrees F. Mix together egg and milk, add to muffin mix, and combine until just well-blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.

Cook's Note: This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.

House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

What do you think of the two choices? I am thinking I'll do garlic bread or corn bread as an accompaniment. I will prob also do some sort of wine/alcoholic beverage and a store bought dessert.