Got original recipes? Enter the second annual 'Tuscany to You' recipe contest (sample recipes)

Are you a home cook who loves to experiment? Maybe you can’t resist trying a new spice or two in an old favorite to see what the results will be. Or you just straight out create new recipes from scratch as often as possible. Check out the authentic Itallian recipe for Grandpapa’s Spinach Lasagna below.

Proscuitto and Stilton Shrimp recipe.

If everyone asks for your lasagna recipe or third helpings of your homemade eggplant Parmesan, then the second annual recipe contest ‘Tuscany to You’ is for you. Sponsored by Marchesi de’ Frescobaldi, one of Italy’s most prestigious wine producers, ‘Tuscany to You’ is a nationwide consumer recipe contest for everyday cooks who create new and exciting dishes. View a video demonstration below.

Hearty Artichoke and Mushroom Lasagna recipe.

This legendary Tuscan wine producer invites home cooks and amateur chefs from across America to submit their favorite Italian recipe for a chance to win an in- home Tuscan feast prepared by an award winning chef from Italy. One lucky and creative food lover will win the grand prize of a private meal for four prepared in their home by Tuscany-based chef Donatella Zampoli.

The contest is open to submissions through December 31, 2010. All recipes for consideration need to be submitted through the Tuscany Tonight Web site (www.tuscanytonight.com). Recipes will be evaluated on several points including, simplicity, depth of flavor, and originality.

“Interest in true Italian cuisine continues to rise in the United States. Last year we received an overwhelming response to the contest and I am certainly looking forward to this year’s contest,” stated Donatella Zampoli, consulting chef for Marchesi de’ Frescobaldi in Tuscany.

Grandpapa’s Spinach Lasagna Serves 8

1 - 6 ounce can tomato paste
4 - 8 ounce can tomato sauce
1 tablespoon Italian seasonings
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 cups red wine
2 eggs
1 pint ricotta cheese
1/2 teaspoon salt
1 - 10 ounce package frozen chopped spinach, thawed and drained
OR 4 cups fresh spinach, blanched and drained
1/4 cup Parmesan cheese
8 ounces mozzarella cheese, shredded
4 ounces sharp cheddar cheese, shredded
8 - 12 lasagna noodles - going low carb, use Dreamfields.  
Additional Parmesan cheese

Preheat oven to 350 degrees. Lightly grease a 13x9 inch baking dish.
In a sauce pan, combine tomato sauce, tomato paste, Italian seasonings, garlic, onion powder and wine. Simmer medium heat, stirring occasionally, about 30 minutes, let cool. In a medium bowl, beat eggs, then combine with ricotta, salt, spinach and Parmesan cheese. Layer noodles, sauce, spinach mixture, mozzarella cheese. Repeat layers, using remaining ingredients. Top with additional Parmesan cheese. Cover dish with foil and bake 1 hour. Let stand 10 minutes before serving. Variation: add 1 pound cooked Italian sausage and ½ cup chopped pepperoni.

Recipe courtesy of  'Easy Gourmet on a Budget' by Carol Bardelli.