Photo and Recipe From: Back to the Cutting Board
Recipe Source: Cookling Light Complete Cookbook
This lasagna recipe sounds amazing. I’m always looking for variations on the all too typical pasta and tomato sauce dish, and this recipe is the perfect solution.
8 uncooked lasagna noodles
4 tsp. olive oil
1/3 cup finely chopped onion
1 (8 oz.) package sliced mushrooms (I left these out)
1 (6 oz.) package fresh baby spinach
3 garlic cloves, minced
1/2 cup mozzarella cheese, shredded
1/2 cup part-skim ricotta cheese
4 tbsp. fresh basil, minced
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
2 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes, undrained
1 (7 oz.) bottle roasted red bell peppers, undrained
1/8 tsp. crushed red pepper
Cook lasagna noodles according to package directions. Drain and gently rinse with cold water.
While the noodles are cooking, prepare the sauce. Put all ingredients for the sauce in a blender and process until smooth. Set aside.
Heat olive oil in a large skillet over medium-high heat. Saute onion, mushrooms, spinach and garlic for 5 minutes.
Remove from heat and stir in cheeses, 2 tbsp. basil, salt and crushed red pepper.
Place the cooked noodles on a flat surface and spread 1/4 cup of the cheese mixture on top of each noodle. Roll up each noodle and place seam side down in a shallow 2 quart microwave-safe dish. Pour 1/4 sauce over each roll.
Cover dish with plastic wrap and microwave for 5 minutes or until thoroughly heated. Sprinkle with remaining 2 tbsp. of basil.
Nothing beats pesto made from fresh-picked basil. But, in the winter I often need to improvise with other green vegetables. It turns out that I like spinach pesto so much, I’m going to make it year round. Plus, spinach doesn’t go brown like basil, so you can make a big batch & keep it in your fridge for up to a week.
3 cups of raw spinach, packed tight
1/2 cup raw hazelnuts (walnuts are fine, too)
2 cloves garlic, chopped
1/2 cup olive oil
1/2 cup grated parmesan cheese
2 tbsp honey
juice from 1/2 lemon (optional)
fresh ground salt & pepper, to taste
In a food processor, combine nuts, cheese, garlic & honey. Pulse until they make a paste. Add spinach, pulse a few times. Then slowly add olive oil until it’s a creamy consistency – but small chunks of spinach are fine. Lastly, add salt & pepper and lemon juice to taste.
Serve over your favorite pasta. I usually cook the pasta, then toss the pesto in at the last minute.
Does making pesto with spinach simplify my life? Sure does.