Thursday, September 24, 2009
A simple, yet satisfying meal that can be made ahead of time and frozen. This is my go-to recipe when I'm making a meal for one of the ladies in my playgroup that just had a baby.
Even though he swore he wouldn't like it because of the spinach, Jimi actually likes it and has requested it. It's a tasty way to sneak in some veggies into your kid.
20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon ground black pepper
3 cups mozzarella cheese, shredded
3 cups tomato pasta sauce, divided
1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8-10 minutes or until al dente; drain.
3. In a skillet over medium-high heat, cook mushrooms, onions and garlic in olive oil until onions are tender. Drain excess liquid and cool.
4. Combine ricotta, Romano, spinach, salt, oregano, basil, pepper and egg in a bowl. Add cooled mushroom mixture. Beat with a fork until well blended. Spread a bit of pasta sauce on the bottom of a 9X13 baking dish and then lay 5 noodles in the bottom. Spread 2 cups of cheese mixture over noodles. Layer some of spinach, along with 1 cup of mozzarella and 1/3 cup parmesan on top. Spread 1 cup spaghetti sauce over the cheese. Repeat layering 2 times.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.