Tag Archives: spinach

Meatless Monday

We had friends come over last weekend and I made vegetarian lasagna. It was so delicious, I made it again this past weekend for just the two of us! It was relatively easy to make and oh, so delicious. The first time I used no boil noodles, and the second time I used regular lasagna noodles. I have to say the no boil noodles were better for the lasagna as it was less watery. Also, I forgot to put in the egg second time – also made it watery. I also don’t think there is a problem substituting frozen spinach for fresh. Whatever you have on hand works!

As per usual, I forgot something – the much needed egg – so my friend brought one over and we had dinner an hour after we had planned. While waiting for the lasagna to cook we played some Apples to Apples and drank wine. It was the perfect way to spend a Saturday evening.

Vegetarian Lasagna *Inspired from here

Ingredients:

  • 1 package no boil lasagna noodles
  • 2 tablespoons olive oil
  • 2 cup chopped fresh mushrooms
  • 1/2 cup chopped onion
  • 3 cloves minced garlic
  • 2 cups fresh spinach
  • 3 cups ricotta cheese
  • 2/3 cup grated Romano cheese
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 1 can (28 oz) Trader Joe’s marinara sauce
  • 1 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Boil spinach in a pot of boiling water for about 5 minutes. Take out, chop and dry on paper towels.

In a large skillet, heat olive oil and cook mushrooms,  onion and garlic until onions are tender.

Vegetarian Lasagna

Mushroom, onion, garlic mix

Vegetarian Lasagna

Mmmmm… Sauteed veggies

In a bowl, combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Mix together with a spatula.

Vegetarian Lasagna

Cheese mix

Vegetarian Lasagna

Mmmm sauteed veggies and cheese

Lay lasagna noodles in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.

Vegetarian Lasagna

Layering

Vegetarian Lasagna

Tomato sauce layer

Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Vegetarian lasagna

Mmmmm lasagna

Garlic Bread

Ingredients:

  • 1 loaf french bread
  • 4 tablespoons olive oil
  • 2 cloves garlic

Directions:

Heat oven to 350 degrees. Cut open french loaf. Drizzle on olive oil. Cut garlic cloves in halves and rub on the bread. Chop the garlic cloves and spread on the bread. Put each half of the loaf in the oven and bake for about 10 minutes. Take out of the oven and enjoy!

Garlic Bread

Garlic Bread

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Filed under Meatless Monday, Pasta, Recipes, Weekend

Ricotta and Spinach Salmon

The other night I found salmon in my freezer and I wanted to use it for dinner last night. I had a big tub of ricotta and looked up some recipes find this one. My kitchen fought against me. The salmon was still frozen in the middle and didn’t finish cooking through, I undercooked the  artichoke, and my smoke alarm went on/off for 20 minutes because the oil on the baking sheet was burning in the oven. We ended up finishing the salmon in my toaster oven and it ended up being delicious! Also, I need to learn how to debone salmon as picking out bones while eating is not my favorite thing to do.

Yum

Ingredients:

  • 1 (2-pound)   salmon fillet
  • 1 cup ricotta cheese
  • 1/2 cup crumbled feta cheese
  • Salt and pepper to taste
  • 2 tablespoon Dijon mustard
  • 1 cup packed baby spinach, divided
  • Extra virgin olive oil
  • Chopped dill

Heat your oven to 450 degrees. Flay the salmon in half, and lay the gray side down. Mix the ricotta and feta in a bowl together and season with salt and pepper.

Looks almost like ice cream…

Spread the mustard across the filet and sprinkle spinach on it. Spread the cheese mixture across the bottom half of the salmon and fold the top over it.

Hope yours looks prettier than mine.

Sprinkle dill on top. Drizzle with oil, season with salt and pepper, and place on a greased pan. Roast for about 20 minutes, when it’s about cooked through, then take it out and sit for 5 minutes. Et voila! Spinach and Ricotta Salmon.

 

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Filed under Cooking, Disasters, Seafood