Thursday, December 17, 2009

This better be the best damn lasagna ever.

So I work out now. Yeah. 4 days a week.

Yesterday I was having dinner with the ladies. Correction. We were making dinner and I had the main course. It started out as spaghetti but quickly morphed into lasagna. Now I get out of work at 5pm, my work out class was at 5:30pm for 30 minutes, dinner was at 7:30pm and I had to pencil in a Jewel run as well. Plus shower and get ready. I am strapped for time but all is well until I realize...


Two of the friends don't eat meat (forgive them please) so I had to make it vegetarian. Now I strongly dislike carrots, bell peppers & whatever filler veggie in my pasta sauce. So I decided to add a mushrooms & spinach.

Now I measure NOTHING so deal with it.

Spinach & Mushroom Lasagna with Smoked Mozzarella
A package of oven ready lasagna noodles (seriously, they don't get mushy & hold form better)
Ricotta cheese (whatever fat content you like)
Smoked Mozzarella
Whole Milk Mozzarella (you can do shredded, but I got a ball and shredded it myself)
Marinara Sauce (I used two large cans of crushed tomatoes, and seasoning. Make it how you like it! I like mine sweet and spicy)
Spinach (I bought a bag of fresh spinach that is organic and amazing!)
Mushrooms (Your choice. I forgot the kind I used but they were excellent)
Garlic (pre-chopped, fresh, whatever your little heart desires)
1 Egg
Spices (the usual, basil, oregano, salt, pepper, etc)
Nutmeg (SURPRISE!)

Make your sauce. However you like it. Seriously, this is YOUR lasagna and tomato marinara sauce is super simple and delicious so make it how you like it. I usually make mine the night before because I am awesome.

Preheat the oven to 350 degrees.

Shred your mozzarella's if they aren't already. Mix them together.

In a bowl add the ricotta. If you have a large container just half, but if you have one of those tinier ones throw all that crap in the bowl. Add the egg, some basil, a little salt and pepper, and a sprinkle or two (or three in my case) of the nutmeg. Mix that shit up.

Now add some olive oil to a large skillet. Heat it up. Toss in the minced garlic and then add the spinach. Let it cook down a bit and move to a dish. Throw in your sliced mushrooms and heat those suckers up as well. You know, until they are a little tender. Set aside off heat.

In a baking dish (you know the size) lay out the noodles (I had 4 noodles on the bottom. They expand to fit the dish so don't worry) and cover in the sauce. Then add a little of the cheese mix.
Then add another layer of noodles. Now spread the ricotta mixture on top of the noodles. I plop down a couple of dollops on each noodle and then shmeer together. On top of the ricotta spread out the spinach and mushrooms. Add ANOTHER layer of noodles. Top that with sauce, and the mozzarella cheese mixture. Also toss some Parmesan cheese on that sucker. Cover in tin foil and bake for about 30 minutes.

After thirty minutes remove the tin foil, and bake an additional 10 or 15 minutes.

Serve it up!!!

I liked it. The husband liked it. My friends ate it all so...yeah. SUCCESS!

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