Since I was running so late with everything yesterday, I had to throw together a quick dinner. I have a great Spinach Lasagna recipe that I clipped from an issue of Parenting magazine a few months back. I have made a few changes, as always, to the original recipe, and its just right for those hurried evenings. Last night, I served the lasagna with garlic bread and a tossed salad.
SPINACH LASAGNA
- 4 to 5 cups of tomato sauce (I prefer the Ragu Chunky Gardenstyle - its got extra veggies in it to give more oomph to the lasagna)
- 2 tsps Italian seasoning
- clove of garlic, minced
- Freshly ground black pepper
- 16 oz shredded Mozzarella cheese
- 8 oz Ricotta cheese
- 9 no-boil lasagna noodles
- 6 oz fresh baby spinach
- 1/4 cup grated Parmesan cheese
- Stir the Italian seasoning, the garlic and the black pepper into the tomato sauce.
- Pour just enough tomato sauce in a 8x11 glass baking dish to cover the bottom (1 to 2 cups).
- Lay 3 noodles on top of sauce.
- Spread half the Ricotta on top of the noodles.
- Spread 1/3 of the Mozzarella on top of the Ricotta
- Lay down 1/2 the spinach on top of the Mozzarella
- Pour about one more cup of tomato sauce on top
- Lay down 3 more noodles
- Spread the remaining Ricotta on top
- Spread 1/3 of the Mozzarella on top of the Ricotta
- Lay down the remaining spinach
- Pour about one more cup of tomato sauce over top
- Lay down the last 3 noodles
- Spread the remaining Mozzarella on top
- Pour about one more cup of tomato sauce over the top
- Sprinkle the Parmesan on top.
- Cover with foil and bake at 375 degrees for 25 minutes
- Remove foil and bake for another 5 minutes
These no-boil noodles are great for getting dinner ready in a hurry, but I've found that they are very al-dente, almost to the point of needing to be cooked a little longer. This dish is always better on the second day, when the noodles have had a chance to soak up more of the sauce. If I ever get it together enough, I will assemble this dish in the morning so that the noodles can already be a little wet before I pop the lasagna in the oven. I haven't been able to find whole-wheat lasagna noodles anywhere around here, and I find it extraordinarily dissapointing to be using plain old white noodles in this recipe.
The Carnivore came home today with the Atlanta Journal-Constitution, which he always picks up at the mailbox in the mornings and takes to work with him (which means I rarely get to see it before dinnertime), and I heard him making yummy noises while he scanned the Food Section. Apparently, John Kessler, who will, God willing, one day be my mentor, printed the recipes for some of the dishes he tried during his Eat-My-Way-Across-Alabama-Week. There is a recipe for green tomato soup that The Carnivore is already requesting. Sounds yummy.
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