niel35
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posted on January 15, 2008 08:26:24 AM
I was cleaning out some old papers and found my favorite Lasagna Recipe that has been missing for about 5 years. Thought I would share it with you all.
LAZY DAY SPINACH
LASAGNA
PREHEAT OVEN TO 350 DEGREES (large size foil wrap to cover pan)
1 lb. Ricotta Cheese
2 cups shredded Mozarella (DIVIDE IN HALF)
1 egg
1 package frozen chopped spinach, thawed and drained
½ teaspoon salt
1 teaspoon of oregano
dash pepper
32 ounces spaghetti sauce (or make your own with or without meat)
9 lasagna noodles, uncooked (or enough to fill pan in layers)
use more noodles, if needed
In a large bowl, mix ricotta cheese, 1 cup mozzarella, egg, spinach, salt, oregano and pepper.
In a greased 9 by 13 inch pan, LAYER 1 cup of spaghetti sauce, 3 of the noodles and half of the cheese mixture.
REPEAT THE ABOVE LAYER
Top with remaining noodles and sauce.
Sprinkle with remaining 1 cup mozzarella.
Pour 1 cup water around the edges of the pan. Cover tightly with foil and bake at 350 degrees for 1 hour and 15 minutes. Let stand for 15 minutes uncovered, before serving.
Lasagna also can be assembled ahead of time and refrigerated until ready to bake.
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roadsmith
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posted on January 15, 2008 09:26:31 AM
This is a great recipe, and it illustrates why we don't always have to cook those danged noodles first. I've done this repeatedly with lasagna recipes, just adding a bit more liquid, and the lasagna always cooks just fine in the baking process. I know there "no-cook" lasagna noodles out there in the market now, but I've just used the regular ones.
I think, also, that if you refrigerate it overnight before baking it, you may not need to add any extra liquid. Just a hunch.
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aintrichyet
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posted on January 15, 2008 09:32:57 AM
thanks !~!! sounds great! we'l definitely use that.
... anyone got good easy recipes for a white sauce and/or veggie lasagna? love that stuff, too.~!
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niel35
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posted on January 15, 2008 10:22:47 AM
aintrichyet - this is a veggie recipe. Just get the sauce with no meat in it. The water you add goes around the rim of the pan so it can steam under the foil wrap.
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cashinyourcloset
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posted on January 15, 2008 01:52:57 PM
It's in the oven now... let's see if I can sneak some spinach into the kids.
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aintrichyet
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posted on January 15, 2008 03:08:22 PM
thanks.... how 'bout a white sauce/alfredo-ish lasagna recipe too? ... ideas anyone?
claude... just tell the kids it's italian herbs.
[ edited by aintrichyet on Jan 15, 2008 03:09 PM ]
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niel35
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posted on January 15, 2008 04:12:40 PM
Great, let me know how it turns out. Why not make 2 or 3 and freeze them. I think Alfredo would work too. They have those packets in the market that you mix up. Eazy Peazy
[ edited by niel35 on Jan 15, 2008 04:13 PM ]
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cashinyourcloset
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posted on January 15, 2008 06:15:49 PM
They knew it was spinach. Rachel ate 2 1/2 portions, and Tyler (who has a cold and little appetite) ate 1 1/2 portions. Granted, they were kid-sized portions, but I consider it a major success. And it couldn't be easier to make.
Thank you.
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niel35
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posted on January 15, 2008 06:39:43 PM
Glad to hear it and that they liked it,
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cashinyourcloset
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posted on January 16, 2008 04:42:46 AM
Do you have any more lazy person recipes?
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niel35
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posted on January 16, 2008 05:29:37 AM
None I can think of, off hand. Anybody else got some lazy day recipes?
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pixiamom
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posted on January 16, 2008 06:46:24 AM
Not a recipe, but last night we had what I consider near perfect fast food. Our grocery had shrimp cocktail platters on sale @ $5.00. I boiled up some salted edamame pods (they are great - as addictive as peanuts). Lots of protein, plenty of fiber and tasty!
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glassgrl
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posted on January 20, 2008 08:11:01 AM
I'm going to try the Lasagna Spinach Recipe in a couple of days. Today I'm trying a Taco Soup Recipe that a friend of mine made. It's not done yet but it's yummy so far 
Linda's Taco Soup
"I like this soup recipe because it is different and so easy. It is great when you are tired of making chili to take the edge off a cool day. And it gives you a great excuse when you have a craving for Fritos corn chips!
1 1/2 lbs ground beef, browned
1 onion, chopped
1 can kidney beans, undrained
1 can chili beans, undrained
1 can whole kernel corn, undrained
1 can Ro-tel tomatoes, undrained
1 14 1/2 ounce can diced tomatoes, undrained
1 4 oz can green chilis, chopped
1 pkg ranch salad dressing mix
1 pkg taco seasoning
1 1/2 cups water
Combine all ingredients in a crock pot. Cook 2 - 6 hours. Serve and top with Fritos and shredded cheese."
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aintrichyet
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posted on January 20, 2008 04:05:51 PM
one of our favorites, i made today, and is easy (we usually double, triple or fourtuple the recipe LOL, to share):
POTATO CORN CHOWDER
1/2 cup chopped celery
2 green onions, sliced thin
2 tablespoons butter or oleo
2 cups water
2 chicken buillon or instant cubes
1/8 tsp. pepper
1 cup mashed potato flakes
16 oz. can corn (drained)
1 cup half-and-half
In large saucepan, saute celery & onions in margarine till tender. Add water, buillon cubes (or instant) and pepper. cook over medium heat till buillon is dissolved, stirring frequently. Remove from heat; stire in potato flakes and corn until blended. Add half-and-half. Return to heat, heating gently and stirring often; do not boil. Garnish w/ addl. green onion slices if desired. 4 servings.
[ edited by aintrichyet on Jan 20, 2008 04:32 PM ]
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bjboswell
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posted on January 22, 2008 12:55:33 PM
Neil I LOVED the recipe and the thread. Here is one of my favorite soups. Its easy and VERY worthy of company:
1 lb Italian hot sausage (or any other kind)
4 (14.5 oz) cans beef broth. GOOD HINT! try less broth and add red wine
7 c water
2 (9 oz ) packages of tortellini note this is to much I cut it down to 12 to 14 oz
1/2 lb shredded red or green cabbage or a combo of both
2 sm. red yellow or green peppers, chopped
1 sm red onion, diced note I use a med red onion
1 med tomato, diced note I use 3 to 4 plum
1 t. chopped fresh basil or 1 tsb. dried basil crushed
crushed red pepper (add to your taste)
1 tsp salt
1/4 tsp pepper
Grated Parmesan cheese
IMPORTANT: Add the tortellini at the very end right before your serving time. You don't want it to get mushy.
remove casings and cut sausage in 1 inch pieces. cook until browned; drain fat. In a large stockpot, combine all
other ingredients. Bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 min.
Ladel into soup bowls. Sprinkle each bowl with Parmesan cheese.
Serve with crusty Italian bread, some cheeses and a bottle of Chianti.
[ edited by bjboswell on Jan 22, 2008 01:04 PM ]
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pixiamom
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posted on January 22, 2008 02:20:29 PM
Marcia, add some cut-up chicken and a WHOLE lot of cumin, and you have a very easy version of Ajiaco (Colombian hang-over stew). I love the stew, but making it my way is so time-intensive that I only make it once or twice a year. Think I'll try your recipe.
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aintrichyet
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posted on January 22, 2008 05:01:03 PM
lol pixiamom ... there are just 'some days' i could use something for hangover (so is it the cumin, or the chicken that helps that?) ...
i just love this potato corn chowder because i've always been one to scoop some corn onto my bite of potatoes, in any 3 or more course meal i'm eating. ... it's really good.
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neglus
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posted on January 25, 2008 10:35:32 AM
Since it looks like most of us are in the midst of a COLD COLD winter, thought I'd put out the recipe for low-cal cabbage soup - simple, good and you can eat about as much as you want of it without fear of putting on lbs:
1 large can tomato sauce
1 can of stewed tomatoes
shredded cabbage (any amount you want - IMHO the more the better)
1 can green beans (frozen or fresh work too)
1 can corn (" " "
4 ribs chopped celery
1 medium onion chopped
carrots as desired
2 cloves garlic
2 large cans (from tomato sauce) water
2 beef bouillon cubes(vegans leave this out)
1/2 sweet pepper
salt and pepper to taste
*I also add some dried hot pepper for a little extra kick but suit yourself
You basically can add whatever you want or take away things you don't like (except the tomato sauce and cabbage) or don't have on hand. I sometimes add barley but then I think the "all you can eat" deal goes away.
Cook as long as want - at least until vegies are tender. I start in am and simmer it a long time then I turn off the stove and let it sit a couple of hours and reheat. It seems to taste best after it sits awhile. I keep the stock pot out in the garage (walk in refrigerator/freezer - one good thing about winter!
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http://stores.ebay.com/Moody-Mommys-Marvelous-Postcards?refid=store
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bjboswell
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posted on January 25, 2008 12:49:23 PM
I made the Lasagna again for a church supper pot luck yesterday. This time I took some frozen meatball... in keeping with easy... fried them up let them cool and cut in half. Made them a layer with half of the ricotta w/out the spinach. Instead of spinach I did the other ricotta layer with some fresh basil that I did a rough chop to. I SWEAR to you I had Deacons trying to out walk/run each other for seconds!
I used Paul Newman's Fia Diavalo... its a "snappy,hot red sauce"
Since Lasagna is so forgiving it was fun to do it easy, fast and a bit different. Thanks Neil!
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cashinyourcloset
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posted on January 27, 2008 08:02:22 AM
Neil,
I'm making the 3rd batch of the lasagna today. First two went gangbusters. I'm including some ground beef today. Since I'm "opening" up the kitchen, I'm also going to be making the cabbage soup.
My 10-year old, who enjoys cooking, is in charge; I'm only helping with the chef's knife
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niel35
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posted on January 27, 2008 10:08:13 AM
Glad you all are enjoying the recipe. Like I say it freezes well too, so I make 2 batches.
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pixiamom
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posted on January 28, 2008 07:20:46 PM
I wanted to copy a Cuban fish sandwich I had in the corner bistro last week. I found Lawry's Havana Garlic Lime marinade in the grocery aisle. Marinated some fresh red snapper fillets in it for an hour with some sweet red onion. Marinated ripe avocado chunks in a separate bowl. Quickly seared the fillets + onion in a little olive oil, put them in an onion bun with chunks of the avocado (added a little mayo. I missed the crusty Cuban bread the restaurant used, but it was pretty darn tasty and very easy! Edited to add: it would be even tastier grilled outdoors in a fish basket!
[ edited by pixiamom on Jan 28, 2008 07:29 PM ]
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glassgrl
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posted on January 30, 2008 10:25:09 AM
WELL! I finally got around to trying it out and it's a keeper! I forgot to add the salt pepper and oregano and I think I'll make sure to add that next time. Or italian seasoning.
I added hamburger of course and put too much water around the edges  I just washed out my jar and it had to of been over a cup as my lasagna overflowed and that's not pretty.
My DH's exwife adds small curd cottage cheese along with the ricotta cheese to her lasagna so I might try that next time.
It's even better on the 3rd day reheating it as I like mine a little dryer. Of course it could have been that too much water in the first place.
DH said ugh spinach when I first told him but after eating it he loved it too.
Thanks niel!
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bjboswell
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posted on January 30, 2008 12:08:42 PM
Pix YUM Thanks for the new recipe. That sound so good. Tonight I'm doing a Mexican meatloaf.... Friday when my husband has the day off its Cuban sandwiches for us... and a bottle of chilled white.
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niel35
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posted on January 30, 2008 12:09:32 PM
Glad you liked the recipe, GG. Sorry about the water overflowing. Yes, cottage cheese would be great to add to it and also the ground beef. Let me know how it is the next time. tnx neva
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glassgrl
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posted on January 19, 2009 02:44:45 PM
bump
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bjboswell
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posted on January 21, 2009 06:07:50 PM
gg thanks for the bump I loved the lasagna last winter and will PRINT it this time so it doesn't fall through the cracks.
BTW the soup I added is still one of my fav's! Good for cold nights and we have plenty of those
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pixiamom
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posted on January 22, 2009 06:30:59 PM
Planning this for Monday dinner. Hopes it works w 2 cups chopped fresh spinach instead of frozen
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pixiamom
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posted on January 29, 2009 08:24:21 PM
Just finished dinner. Turned out beautifully, even though I didn't realize I'm out of foil until it was ready to pop in the oven- had to cover with a loose-fitting, too big lid. My son says it's better than Stouffer's (which ia a huge complement from him)! Thanks for the recipe!
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photosensitive
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posted on January 30, 2009 06:54:11 AM
Glad the thread got bumped up. It reminds me that I want to add spinach, which is our favorite veggie, to lasagna the next time I make it. I can't use this cooking method because we eat low carb and Dreamfields pasta (love their pasta by the way) is only low carb if you cook it first and drain the liquid. At least that is what I have read on some low carb internet boards.
I can make enough with a jar of pasta sauce and a pound of ground beef to give the two of us three meals. Think I'll make it this weekend.
Tomorrow's dinner planned. Thanks Niel35!
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“The illiterate of the future will be the person ignorant of the use of the camera as well as of the pen.”
Maholy-Nagy, Vision in Motion, 1947
[ edited by photosensitive on Jan 30, 2009 06:56 AM ]
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