We had snow in Amarillo! The high yesterday was 21…today it’s going to be 50. Gotta love 30 degree temperature swings! I made a spinach lasagna for dinner. Cold weather calls for warm, filling food. The recipe is at the bottom of the post.
This is my “Oh my goodness! It snowed!” face.
Taken from the front porch.
Poor ice covered tree in the backyard.
- 1 pound lasagna noodles
- extra-virgin olive oil
- 2 cloves garlic, minced
- 1 1/4 pound fresh spinach
- 3 zucchini, sliced 1/4 inch thick
- 1 pound low fat cottage cheese
- 4 ounces cream cheese, softened
- 3/4 cup freshly grated Parmesan
- 4 cups lshredded part skim mozzarella
- 1/8 teaspoon cayenne
- 1 tablespoon fresh chopped parsley
- 1 large egg, beaten
- 4 cups tomato sauce
Preheat the oven to 350 degrees F.Boil lasagna noodles 6-8 minutes. Drain.
Heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and cook until spinach is wilted and cooked down. Remove spinach to a plate to cool.
Add a teaspoon of oil to the same pan. Add zucchini, season with salt and pepper, and saute until zucchini is soft, 5-8 minutes.
Mix the cottage cheese, cream cheese, parmesean, 2 cups of the mozzarella, egg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste.
Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles, top with a 1/5 of the cheese mixture and about a half cup of tomato sauce. Layer 1/4 of the zucchini over sauce. Season lightly with salt and pepper. Repeat to make 3 more layers. Cover lasagna layers with remaining noodles, sprea remaining cheese mixture on top, top with remaining tomato sauce, sprinkle mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.