Beefy, cheesy lasagna and garlic bread.
We don't have lasagna very often due to a certain someone having lactose intolerance. But sometimes I get a craving for it and after a little persuasion, Rodney caves. I usually do a recipe based on one I first started using years ago from a box of lasagna noodles that called for a jar of spaghetti sauce. Unfortunately, I don't know what brand of noodles it was so I can't give any credit. Anyway, I decided to use the sauce from the spaghetti recipe I tried awhile ago instead of something from a jar to see how it would work out.
Lasagna
15 oz ricotta
8 oz mozzarella cheese
1/2 c parmesan cheese
2 eggs, beaten
1 tsp basil
1 tsp oregano
10 oz frozen chopped spinach, thawed and well-drained/wrung dry
0.5 lb lasagna noodles
Mix ricotta, 1.5 cups of mozzarella, and parmesan cheese with eggs, basil and oregano in a medium bowl.
Spread 1/2-3/4 cup of sauce on bottom of 9x13 baking dish.
Layer with three noodles.
Spread 1/2 of cheese mixture over noodles.
Spread 1/2 of spinach evenly over cheese layer.
Spread 1/2-3/4 cup of sauce over cheese and layer with three noodles.
Repeat with another layer of three noodles, remaining cheese, remaining spinach and 3/4 cup of sauce. Layer 3 additional noodles and 3/4 cup of sauce.
Sprinkle remaining mozzarella cheese evenly over lasagna.
Cover with foil and bake in a 350°F oven for 30 minutes. Bake an additional 15 minutes uncovered.
The lasagna was good, though I think something was missing. The sauce seemed a little tart. Overall though, it is certainly worth doing again. It wasn't nearly as painstaking as the last lasagna I made, the Rosemary-Chicken Lasagna, though it did take a bit of time, about 2.5 hours. Maybe next time, I'll consider adding something to the sauce to reduce the acidity/tartness...I'm not quite sure what yet.
Time: about 2.5 hours.
Cost:
Hmm...a tough one to determine. I'll have to get back to this.
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