I have to admit, I feel a touch silly for posting a lasagna recipe. I mean, it’s actually fairly simple, no-brainer recipe. But since Brian swears he doesn’t like lasagna, then inhaled the largest piece of lasagna I’ve ever seen, I figured aw, heck. I may as well. I know that if I don’t write it down or post it, he’ll ask for it a few months later and I’ll have completely forgotten what exactly I’d put in it.
Ingredients:
1/2 package of lasagna noodles, cooked for about 2/3rds the time on the package
2 jars of pasta sauce
3 lbs mozzarella cheese (Yeah…. this isn’t a diet-friendly lasagna)
12oz frozen chopped spinich, thawed
3 shallots, finely chopped
4 cloves garlic (ok more like 6- I love me some garlic) minced
2 eggs
1/2-3/4 cup ricotta cheese (I used cottage cheese this time since it’s what I had on hand)
Directions:
Cook the pasta according to package directions. I didn’t cook them fully, only until they were a smidge over al dente.
Saute shallots with garlic in a small amount of butter or olive oil (I used butter. Because yum)
Mix shallots & garlic with egg and ricotta cheese.
Spoon enough egg/cheese mixture into the bottom of a 13×9 inch pan, just enough to very lightly cover the bottom.
Mix the spinach with 1 to 1 1/2 jars of pasta sauce in a large bowl. I mixed this with my hands, then just smeared a hearty layer on top of the egg/cheese mix in the bottom of the pan.
Place one layer of pasta across the pan.
Cover that layer with mozzarella. Repeat this sequence until the pan is full.
For good measure, under the very last layer of cheese I also added some red pepper flakes, basil and oregano.
Bake at 450 until the cheese bubbles around the edges.
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