This week I am making Spinach Lasagna. Here is how it goes down…
I grab a deep 9×12 dish.
I start to chop all kinds of healthy things.
I sauté’ the peppers and mushrooms.
I make a white sauce with the garlic and onion. I DO NOT grab a can of cream of mushroom soup. I prefer the least amount of preservatives as possible. So, into the pot goes milk, tons of basil and lots of salt and pepper.
Oh and yes, a huge handful of parmesan!
And then because this is called spinach lasagna I use a big bag of spinach and of course lasagna noodles.
I get to work layering all these yummy ingredients on top of each other making sure to add mozzarella cheese between each layer.
And there you have it Spinach Lasagna…
Note: this is an excellent dish to freeze and have on hand for those hectic days. I do like to thaw my casserole dishes before baking however it is possible to pull from freezer and stick straight into oven. Keep in mind that you will have to bake about twice as long when taking this route.
- 1 bag spinach
- 3 Peppers
- 3 gloves garlic
- 3 onions
- 12 lasagna noodles
- 1 cup parmesan
- 4 cup milk
- 4 cup cheese
- 1 pack mushrooms
- 1 T basil
- 1 tsp. garlic
- 1/4 cup cornstarch
Saute’ peppers and mushrooms in a T of oil, set aside and saute’ garlic and onions then adding milk and other ingredients to make a white sauce. In a 12×9 foil pan make 4 layers in this order
- peppers and mushrooms
- White sauce
Bake at 350 for 45 minutes