Good Lasagna

This is the third day of sun and no rain so far!  I know we have been in a drought situation, but we have had too much rain.  After making my mind up to go to Jazzercise Monday morning, it was cancelled Tuesday because of the rain! Not good.

Wednesday morning I spent a couple hours in the basement vacuuming up water.  Not too bad, the basement isn't finished but the water had to come up.  I think it's looking pretty good now since we've had no more rain.  I think this weekend could bring additional though.  We'll see.  In comparison to the pictures on the news, we had nothing to complain about.

Tuesday evening I taught a class for a friend who was unable to teach.  It's always scary for me to teach someone else's class, but the class went well.  The title was Bacon, Bacon, Bacon, and most everyone loves bacon.  I found a new kind of bacon and it was delicious.  You might want to try Pine Street Market. 

Wednesday evening I made lasagna which usually takes some time.  Since normally I don't exercise on Wednesday night I take more time with dinner.  I used The America's Test Kitchen Family Cookbook again and I was very happy with the meal.   I have found that while I like lasagna, I don't usually love it, but this was good.  I'll use this recipe again. 

I made the variation with mushrooms and spinach, you could make simple cheese lasagna. 

Simple Cheese Lasagna

• 15 ounces ricotta cheese (1 3/4 cups)
• 2 1/2 ounces parmesan cheese, grated (1 1/4 cups)
• 1/2 cup minced fresh basil
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups tomato sauce
• 12 no-boil lasagna noodles, Ronzoni preferred
• 1 pound whole milk mozzarella, shredded (4 cups)

Chunky Tomato Sauce for Lasagna

• 1 tablespoon olive oil
• 1 onion, minced
• salt
• 6 garlic cloves minced
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes
• 1/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• pepper

Simple Mushroom and Spinach Lasagna

1. Before assembling the lasagna, heat 2 tablespoons olive oil in a 12 inch skillet until shimmering.  Add 1 pound assorted mushrooms, trimmed and sliced thin and cook until the mushrooms are browned, about 10 minutes.
2. Stir in 2 minced garlic cloves and cook until fragrant, about 15 seconds.  Off the heat, stir in 10 ounces spinach, thawed, thoroughly squeezed dry and chopped.
3. Season with salt and pepper. 

 Instructions for Sauce

1. Heat the oil in a large saucepan over medium heat until shimmering.  Add onion and 1 teaspoon salt and cook until softened, about 5 minutes.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Stir in the tomatoes with their juice, oregano, and red pepper flakes.  Simmer until sauce is slightly thickened, about 15 minutes.  Season with salt and pepper. 

Lasagna Instructions

1. Adjust oven rack to middle positions and heat oven to 375 degrees.
2. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.
3.  Spread 1/4 cup of sauce over the bottom of a 9x13 baking dish. Place 3 of the noodles in top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread to an even thickeness.  Sprinkle a third of the mushroom and spinach mixture over each layer of ricotta when assembling the lasagna.
4. Sprinkle evenly with 1 cup of mozzarella.   Spoon 1 1/2 cups of sauce evenly over the cheese.
5. Repeat layering of noodles, ricotta,spinach, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna.
6. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

Tonight we're having meatloaf that I had in the freezer.  I'm going out to dinner with a friend tomorrow so my husband has lasagna. Perfect menu planning.  I try to plan one meal with leftovers. 

We might end up having some lasagna on Saturday too.  I'm teaching a library class in the afternoon and am helping serve at a function for some personal chef friends that need help Saturday night.  Leftovers and a microwave, a perfect combo!