Friday, April 27, 2012

Spinach and fresh mozzarella lasagna

It's the last lasagna of the season, folks. Using the first of the spring spinach!

Lasagna is another great way to use up random ends of stuff. Veggies and cheese lend themselves particularly well. I use no-boil noodles, this tomato sauce, and a ricotta mixture made up of ricotta, an egg or two, a splash of milk, and some pesto.

I've also made spinach and red pepper lasagna, sweet potato and red pepper lasagna, beet lasagna, chard lasagna, and butternut squash lasagna. But I think this one is especially tasty, as the spinach is really fresh, and the fresh mozzarella gets ooey-gooey.

You can use this lasagna  recipe as a template. Layer sauce, noodles, ricotta mix, slabs of fresh mozzarella (3-5 per layer), handfuls of fresh spinach to cover, parmesan cheese, in that order. Continue until you run out of something (noodles, sauce, an ingredient, or room in your lasagna pan). Bake at 350 for 1 hour. Let sit for a few minutes before serving.

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