Our goal this week is to get outside into the sun in order to manufacture more Vitamin D…and you’ve got it! Throw this yummy lasagna together in 10 minutes, and while it bakes spend your extra time out on a walk before the sun goes down. If you’re out for 30 minutes that gives you just enough time to put together a fresh green salad or a vegetable dipping tray for the table. Make two and freeze one to save time later. (Meal Extension at bottom) For a vegetarian entree omit turkey kielbasa sausage.
Ingredients:
15 oz(s) ricotta cheese
8 oz(s) shredded mozzarella -- 4 oz. per cup
10 oz(s) frozen spinach -- squeeze out moisture
24 oz(s) spaghetti sauce -- ORGANIC
lasagna noodles -- preferably whole grain
10 oz(s) turkey kielbasa sausage -- sliced lengthwise and 1/4" pieces
1/4 cup(s) water
Directions
Prep Work: Shred cheese if needed. Defrost, then squeeze water out of spinach. Chop turkey kielbasa sausage.
1. Preheat oven to 400 degrees. Combine ricotta cheese, and 1 cup of mozzarella in bowl. Squeeze moisture from spinach and add to mix.
2. In an 11x7 or 2 qt. baking dish, spread 1 cup of sauce on bottom of pan. Layer noodles over sauce. (White flour noodles will take about three, while slimmer rice or whole wheat flour noodles might take up to 6.) Spread half of the cheese/spinach mixture over noodles.
3. Distribute all of sausage evenly over spinach and then repeat the layers: 1 c. sauce, noodles, spinach mixture. Spread any extra sauce over all.
4. Pour water very slowly all around edge between noodles and inside of pan. Cover with tin foil.
5. Bake 40 minutes while you get some sunshine. Remove foil and sprinkle top with remaining 1 c. of mozzarella. Bake 10 min. more, and then cool for 10 min. before serving.
SERVING SUGGESTIONS: 1. Slice jicama sticks and dip with OTL recipe “White Bean Bruschetta” bean spread.
2. Or simply combine some dark green lettuce, pear slices, favorite strong cheese like blue or feta cheese and this vinaigrette
http://orangetreelane.com/recipe/rl/white_wine_vinaigrette/
Toss with a few roasted pecan pieces if you have them.
MEAL EXTENSION: This is an easy recipe to double and freeze the extras for another night. Simply assemble another lasagna in a baking dish with tight fitting lid. Cover with cellophane, then the lid, and freeze. Defrost for 24 hrs. in refrigerator and cook according to directions. Another way is to place heavy-weight foil in the bottom of the baking pan overlapping on both sides. Assemble dish, cook according to directions until almost finished, cool, wrap foil around food and freeze. When frozen solid, lift entree out of pan and make sure foil is tightly sealed around it. (The important part is to not let any air in or moisture out.) You could also put it in a large plastic bag and close with a twist tie or freezer tape. When time to serve, return to original pan, defrost in refrigerator for 24 hours, open foil and bake for designated time plus approx. 15 min. more. Check by inserting knife in middle.
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Comments:
Delicious! My family gave it a 10 out of 10! I was surprised by how easy it was to make.
By Karla on 2010 11 18