Fresh Spinach Lasagna

Lasagna can be made any way you like it. I usually like to use no boil noodles.  They are super convenient and you can get a lot of layers of thinner noodles as opposed to the regular lasagna noodles with the curly edges.  Change up the sauce and ingredients to what you have in the kitchen at the time.

Today I had lots of fresh spinach so I added it to a few layers along with some sliced meatballs. You can add whatever you like to make a hearty meal.  My spinach was fresh and cleaned thoroughly so I found no need to cook it before adding it.  Sliced sausage and mushrooms are great too.  Anything to make it more of a meal.

Ingredients
1 box no boil noodles usually makes a 13 x 9 inch pan
1 lb. ricotta (egg yolk and parsley added)
1 ball fresh mozzarella grated
Pinch salt and pepper
1 pkg. baby spinach (about 2 handfuls)
 2 to 3 qts. fresh or jar sauce( lots of sauce is needed)
several meatballs or sausage sliced thin
Pecorino Romano cheese (be generous)

Place a large scoop of sauce in bottom of 13 x 9 inch baking dish.  Place 3 sheets pasta on top of sauce and alternate ricotta cheese mixture, pasta, sauce , cheese and spinach in between each layer.  Top final layer with lots of sauce, 
fresh mozzarella and Pecorino Romano cheese.  Cover with foil and bake.

Bake 350 degrees 30 to 40 minutes covered.  Remove foil and bake until top cheese is melted.

Enjoy!

Lots of layers

Use a ball of fresh mozzarella.  Short cut bag of shredded is fine but the creamy mozzarella ball is the best.

FYI #8 plus some helful hints from my kitchen to yours,

1.  Improvising with herbs or vinegars?  Yes.  Improvising with Baking Soda or Baking Powder. No!

2. Resist the urge to apologize when you're cooking for guests.  Most of the time, your dinner guests won't notice anything is wrong unless you bring it up.

3.  Freeze soups, stews in flat bags for easy freezer storing plus they'll defrost quicker.

4.  Don’t throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

5.  To make a great vanilla Buttercream frosting use:

2 sticks butter (1 cup) softened
1 jar (7 oz) Marshmallow Fluff 
1 cup confectionery sugar (powdered)
1 tsp. vanilla extract.

Beat butter in a medium bowl on medium speed until creamy. Beat in marshmallow cream.  when blended, beat in confectionery sugar and vanilla.  Increase speed to high and beat 3 to 4 minutes until fluffy.

If you don't have one of these it is worth saving up.  They are wonderful for hands free mixing.

If you don't have one of the above this will do just fine.  I used this type for over thirty years.

9/16/13

11/20/15

Creamy Spinach Artichoke Dip

Last minute invite to a social so I quickly put this creamy Spinach Artichoke Dip together. Fortunately I had all the ingredients at my fingertips.  It pays to stock up on cream cheese and sharp cheddar cheese and I managed to have some frozen spinach and a can of artichokes so I was good to go.  I shop a lot a Aldi's and I usually pick up extra's when I'm there. Their prices are really reasonable so it's worth picking up a few when I'm there.  Enjoy!

Step 1
3 T Butter
2 cloves minced garlic
1 box 10 oz. frozen chopped spinach drained
pinch salt and pepper
1 can artichoke hearts drained and rinsed

Step 2
4 T butter
4 T flour
1 3/4 cups whole milk
1 8 oz. package cream cheese softened
3/4 cup sharp cheddar cheese shredded (white)(reserve 3 T for top)
Note:  if you like spicy you can use pepperjack cheese instead of the sharp cheddar or use half and half of the both cheeses.


Directions:
In a medium size pot place butter.  When butter has melted add minced garlic and simmer a few minutes. Add drained spinach and drained and rinsed artichoke hearts.  Break up hearts while simmering and after cooking for a few minutes(5) set aside.

In another pot place 4 T butter.  Melt slowly and add flour while whisking to blend.  Add milk and simmer until milk starts to thicken a little.  Add cream cheese and whisk until blended then add shredded white cheddar cheese.  Fold in Chopped Spinach/Artichoke mixture and toss to incorporate together.  Top with a little cheddar cheese.

Place in a baking dish (13 x9) or round circle will work, coated with butter and bake approximately 15 minutes at 375 degrees  until bubbly.  Serve with nacho's.  I used light scoops...cause I love to scoop.  Enjoy!