Backyard Chats


Spinach Lasagna
August 25, 2010, 7:00 am
Filed under: Recipes

Tired of the typical ground beef version of lasagna? Give this spinach version a try. Don’t let the list of ingredients intimidate you. The majority of the ingredients are thrown into a pot and stewed to produce the sauce. This is a revision of the original recipe, Lasagna Napoli from the Buffet on the Bayou cookbook.

In a large pot, add 2 T. vegetable oil, 1 T. olive oil and sauté 1 large onion finely chopped over medium heat for about 5 minutes. Add 2-3 finely minced garlic cloves and sauté for about 1 minute.

Add:  1/4 lb. fresh mushrooms, cleaned and sliced; 16 oz. can Italian tomatoes; 6 oz. tomato paste; 2 t. salt; 1 1/2 t. each of basil and oregano (I just used 2 t. of mixed, dried Italian seasoning); 1/2 t. pepper; 1-1/2 t. sugar; 1-1/2 t. chili powder (shocking, I know!); 1 cup water and  2 T. chopped parsley (don’t worry too much if you don’t have the parsley. I happen to have some fresh basil, so I chopped it up and threw it in too).

2. Cover and simmer for 2 hours over low heat stirring occasionally to prevent sticking.

3. Add 4 oz. drained sliced black olives & 1 beaten egg (stir the sauce while you add the egg)

4. In a mixing bowl, combine 1 egg; 10 oz (thawed) frozen spinach (squeeze out the majority of the excess water); 1 cup cottage cheese (small curd is best); 1/4 cup grated Parmesan cheese; 2 T. water

5. The final step calls for 1 pound thinly sliced prosciutto or lean ham and 1-3/4 oz pepperoni slices. (I just used some leftover thin ham)

Assemble the lasagna in a greased 8″x 8″ oven proof dish. Layer 1/3 of the sauce, 3 uncooked lasagna noodles (break noodles to fit in pan if necessary).

1/2 the spinach mixture, 1/2 of the ham

and 4 oz grated mozzarella cheese.

Repeat layers; topping with last third of the sauce.

6. Cover with foil and bake at 350 degrees for 45 minutes – 1 hour.

Remove foil; top with an additional 4 oz grated mozzarella cheese; return to oven, uncovered and hear just until the cheese is melted. Remove from oven and let set 10-15 minutes to help solidify the ingredients. Leftovers are great and freeze well. As a mater of fact, doubling the recipe and putting one in the freezer would be a great idea!

Will feed 4 very hungry people or 6 regular appetites. Serve with a tossed salad, garlic bread and a vegetable of choice.

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