Tuesday, July 24, 2007
So let me start by saying that I hated lasagna as a kid. I thought it was disgusting. But as I got older, I started trying it again, and realized how yummy it was. So since my daughter is away for the week, and has the same hate for lasagna that I had when I was a kid, I decided that today would be a great day for a lasagna. My mom made it an even greater day for lasagna but saying that she was going to come over and take me shopping! I knew I could talk her into staying for dinner if I said I was making Spinach Lasagna. Only problem is, Rob doesn't really like spinach So Christit493 from the nest recommended that I make half of the lasagna with spinach and half without. Genius! It worked out perfectly. I simply topped the spinach half with oregano so we'd know which side was which. I used the recipe on the box of San Giorgio No Boil Lasagna. It was a pretty basic, but delicious recipe. I will definitely make it again, but next time I'll add more herbs and seasonings than it called for. It needed some salt and pepper, and more oregano and basil. My sister ended up coming over as well, and she raved about it. It felt so good too make a nice big dinner for my family! I hope I get to do this more often.
Step by Step Lasagna (from the San Giorgio box)
1lb ground beef ( I did not add beef because then this dish would not be kosher)
3 cups (about 28 oz jar) spaghetti sauce (I made my own the other day)
1 cup (8 oz czn) tomato sauce (optional) I did not use this
1 3/4 cups (15 oz) ricotta cheese I used part skim
1 egg, slightly beaten
1/2 teaspoon dried basil leaves I used about 5 fresh basil leaves
1/2 teaspoon dried oregano
12 pieces San Giorgio Oven Ready Lasagna, uncooked, unsoaked
4 cups (16 oz) shredded mozzarella cheese I used part skim
1/4 cup grated Parmesan cheese (optional)
1. Heat oven to 375
2. In large skillet, cook meat until browned; remove from heat. Drain. Stir in spaghetti sauce and tomato sauce, if desired.
3. In a small bowl, sit together ricotta cheese, egg, basil and oregano This is where I split the ricotta cheese mixture into 2 equal parts and added thawed out frozen spinach to one part. I did not measure, but I'll take a wild guess and say I added maybe 1/3 cup?
1. In a 13x9 inch baking dish, spread 3/4 cup meat sauce.
2. Place 3 pieces uncooked pasta crosswise over sauce (there's a great little diagram on the box that helps a lot) Pieces should not overlap or touch side of pan since they will expand when baked.
3. Spread about 2/3 cup ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta covering pasta completely; sprinkle with 1 cup mozzarella cheese.
4. Repeat steps 2 and 3 two more times. Top with remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta; sprinkle with remaining mozzarella and Parmesan cheese.
5. Cover with foil. Bake 30 minutes; remove foil. Bake 10-15 minutes or until hot and bubbly. Let stand 5 minutes before cutting. Serve with additional sauce, if desired. 10-12 servings.
This recipe can be made ahead and frozen. Simply assemble per the instructions, cover with plastic wrap and then foil and freeze for up to 2 months. Simply remove the foil and plastic wrap, and put the foil back on. Frozen lasagna should be baked for 1 hour and 30 minutes, removing foil for last 10 minutes.
I served with homemade garlic bread. I took Italian bread and drizzled some olive oil on both sides and baked it in the oven on a baking sheet for about 15 minutes. then, I took a garlic clove and cut off the tip and rubbed it on the bread so the fresh garlic melted into the hot bread. This is my new favorite way to make garlic bread!