Tuesday, October 18, 2011

Spinach and Cheese Lasagna

I have a couple different versions of Lasagna, but as long as you know the basic way to layer it up the possibilities are endless.
This is my meatless version:
Refer back to the recipe for Sunday Gravy (or you could use a jar of sauce dare I say!!)
1 Ball of Mozzarella (you could use whole milk or part skim, but not fresh) If you could find a block of Provolone definitely use that too (or the pre-shredded Italian Blend)
1 Container Ricotta 14oz
1 egg
Salt &Pepper
Parsley
Fresh Basil (optional)
Small Clove Crushed Garlic
Olive Oil (to drizzle over the top)
1 Pkg Frozen Spinach (you need to defrost and squeeze all of the water out)


Boil your noodles according to package directions. Drain, and add a little olive oil, shake them around so they don't stick.
Mix the  Spinach, Ricotta, half of the shredded cheese (you want some to sprinkle in each layer and to finish off the top), salt & pepper, crushed garlic, a little parsley, and the egg.
Put a little sauce down in the bottom of your pan. Put a layer of noodles down overlapping each other. Sparingly put your mixture down on the noodles, and use your fingers to spread it out. Then sprinkle cheese on top. Put a little sauce on top of that, and then more noodles, mixture and so on....It makes about two layers, and the last layer (featured in above picture) is sauce, shredded cheese, some fresh basil, parsley, a sprinkle of Parmesan cheese, and a drizzle of olive oil.
Cover with foil, and put in a preheated 350 degree oven until all is melted and gooey (pictured below).


The first slice is always the hardest to remove from the pan....but does it really matter? Slice across with a spatula, and use a wide spoon to scoop out....

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