Sunday, August 24, 2008
Spinach Lasagna
There is one, and only one, vegetarian dish The Boy will eat. It’s this lasagna. I’ve made it a few times now. After the first time making it I realized one large rectangular pans makes WAAAAY too much for me & TB. I use this recipe as my base, but I change a few things up. I use low fat ricotta instead of cottage cheese, I use whole wheat lasagna noodles, I add in chopped mushroom, and I put it in two square pans as opposed to 1 rectangular one. And then I freeze the second one to enjoy at a later date! I ALWAYS use Bertolli’s sauces for the spaghetti sauce. They have so many different flavors it can give it a slighlty different twist on it each time. This might not be the most photogenic meal, but it sure is tasty!
Spinach Lasagna
from Kraft Foods
Ingredients:
2 eggs, beaten
1 16oz container low fat ricotta cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup chopped mushrooms
3 cups 2% milk shredded reduced fat mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided (this time I used a mixture of romano, asiago, & parmesan, but not always)
1 jar (26 oz.) spaghetti sauce, divided
9 whole wheat lasagna noodles, cooked, drainedDirections:
Heat oven to 350°F. Mix eggs, ricotta cheese, spinach, mushrooms, 2 cups mozzarella and 1/4 cup Parmesan.
Layer 1 cup spaghetti sauce, 3 lasagna noodles and 1/2 the cottage cheese mixture in 13x9-inch baking dish. Repeat layers. Top with remaining noodles, sauce and cheeses.
Bake 45 min. or until heated through. Let stand 10 min. before serving.
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