Sunday, February 21, 2010
Spinach Lasagna and Homemade Garlic Bread
We had Marie and Victor over on Saturday night in honor of Marie's upcoming birthday, so I decided to make spinach lasagna. I don't usually make it since it makes a lot, but it is an easy dish for company since it requires very little last minute attention. I got the recipe from my mom. I also made homemade garlic bread. My brother stole this recipe from the restaurant he used to work for as a teenager in Pittsburgh (Bentley's on Wilkins avenue...if anyone remembers). It definitely beats store-bought garlic bread any day and is very easy to make.
32 oz part-skim ricotta
2 cups shredded part-skim mozzarella, divided
(you can use whole milk versions of both cheeses for richer lasagna, but I try to keep the fat content down by using part skim and the taste is still good)
1/2 C parmesan, divided
2 jars marinara sauce
16 pieces Barilla flat, no-cook lasagna noodles
2 packages frozen chopped spinach.
1. Preheat oven to 375 degrees.
2. Combine ricotta, eggs, 1 C mozzarella and 1/4 C parmesan.
3. Defrost and drain 2 boxes of spinach.
4. Gather all of your ingredients for layering.
5. In a 9x13 baking dish or lasagna pan, spread one cup of sauce, follow by 6 lasagna noodles (minimize overlap), half of the cheese and half of the spinach.
6. Repeat sauce-noodle-cheese-spinach layer and top with 4 lasagna noodles and 2 cups of sauce.
7. Bake for COVERED for 1 hour at 375. (I forgot to cover it and the top layer got a little toasty!)
8. Add remaining cheeses (1 C mozzarella and 1/4 parmesan) and bake UNCOVERED for an additional 10 minutes.
9. Let rest a few minutes before serving. Serves 6-8.
Guest Raters- Marie and Victor: 9.5
Debbie's Rating: 8- next time I will remember to cover it in the oven!
Hirsh's Rating: 8.5
Homemade Garlic Bread
1 loaf of bread of your choice- works well with sourdough, italian and ciabatta
Butter spread like smart balance or country crock
1. Cut bread into thick slices and put on foil lined baking sheet.
2. Put butter spread in microwave for 10 seconds to soften.
3. Add a few shakes each of garlic powder and oregano to the butter and combine.
4. Spread a thin layer of seasoned butter on the bread and top with parmesan.
5. Bake at 350-400 (depending on what else you have in the oven- 375 is best) for 6 minutes.
Hirsh's Rating: 9
Debbie's Rating: 10