Friday, September 30, 2011

PostHeaderIcon Cara: Friday with a Recipe

Junior had been wanting to make his new specialty for dinner all summer. Being that it was lasagna and that just doesn't cut it in the summer, he made it the other night for us. I must say it felt like I was getting away with something, hearing cooking going on in the kitchen on a weeknight while I was in another room. I can get used to that. (Must remind myself to encourage cooking amongst family members) He learned it in his "Chef's Choice" class last year in school. (they don't call it Home Ec any more...!!) It came out great and we all loved it. He's planning on making it again when grandparents are in town. It's entitled Linda's Vegetable Lasagna...but around here it's now known as:

Anthony's Vegetable Lasagna
32 oz spaghetti sauce (calls for jarred...but we won't even go there)
16 oz frozen chopped spinach; thawed
1 large zucchini; sliced very thin
2 large carrots; grated
1 lb low fat ricotta cheese
3 eggs beaten
1/8 tsp nutmeg
1/4 tsp garlic powder
1/3 cup fresh parsley (or 2 tsp dried)
1 lb lasagna noodles (he used the regular kind and cooked them "al dente" beforehand)
1 lb part skim mozzarella shredded
1/3 parmesan cheese
1. Squeeze moisture out of thawed spinach (do not cook)

2. In a large bowl, combine ricotta, spinach, grated carrots, eggs, nutmeg, garlic powder and parsely; mix well.

3. Spread a thin layer of spaghetti sauce on bottom of a 13x9x2 baking dish. Top with a single layer of lasagna noodles. Top with a layer of sauce then a layer of spinach mixture then a layer of zucchini slices. Sprinkle with some parmesan cheese and mozzarella cheese. Repeat layers ending up with noodles and sauce on top.

4. Cover tightly with foil. Bake at 400 for 40 minutes. (noodles should be tender when pierced with a fork and center should be hot)

5. Remove foil and add mozzarella to top layer then continue to cook uncovered until bubbly. Let stand 10 minutes and serve.

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