Saturday, April 2, 2011
Spinach Lasagna and NCAA Basketball Action
What could be better?
To save a little bit of money this weekend, I decided to bake. First up - Spinach Lasagna. Coming soon - tuna casserole. I know. Basic and simple, but sometimes the basics are the best.
Today, nothing would have made me happier than a bucket of chicken and biscuits from Popeyes while watching NCAA Final Four action. Right now, it's VCU vs. Butler and so far, VCU is taking it Butler. Will definitely be an interesting game. But back to the food ...
I've been on a healthy/organic kick lately, so I fought everything craving I had for Popeyes and went with practicality and what was healthy - lasagna lasts longer and it's better for you.
Spinach Lasagna - Simple recipe. Check it out:
Preheat the oven to 375 degrees
One large baking dish
4 cups of shredded mozzarella cheese
1 bag of fresh spinach
1 large Nature's Promise egg
1 small jar of Sorrento ricotta cheese
1 1/2 Nature's Promise jars of pasta sauce
1 box of Barilla oven ready lasagna noodles
Note: Mix the 1 egg with the entire jar of ricotta cheese and then cover the baking dish with a thin layer of the pasta sauce.
Step 1: Cover the pasta sauce with one layer of lasagna noodles
Step 2: Add more pasta sauce over the noodles
Note: With oven ready lasagna noodles always make sure to cover them completely with pasta sauce. The noodles have to be completely wet by the sauce in order to bake properly.
Step 3: Take some of the ricotta mixture and with a fork, carefully spread the ricotta mix over the sauce and noodles.
Step 4: Take 2 big handfuls of the mozzarella cheese and sprinkle over the first layer.
Step 5: Take about 4 big handfuls of the fresh spinach and spread evenly over the first layer.
Repeat Steps 1-5 one more time.
After the second round of steps, add one last layer of noodles on top of the fresh spinach. Add more pasta sauce to cover the noodles. Finish off the top with as much mozzarella cheese you can stand. :)
Once you take the lasagna out of the oven, let it sit for 5 minutes on a cool surface before cutting into it.