Recipe: Whole Wheat LasagnaFriday, October 30, 2009
I'll be the first to admit.. I used to be scared of lasagna. Not how it tasted... I loved that. It was the thought of making one - it seemed so daunting so I just never tried. Until a few month ago. And now I wonder, what's the fuss all about? Just take 15 - 20 minutes to pull it together and after an hour in the oven you have one of everyone's favorite comfort foods. Perfect for this rainy weather we've been having. My favorite part of this recipe is simpleness of it, but also how it includes spinach... a vegetable Whole Wheat Lasagna 1 lb Ground Beef 1 - 26 oz Jar of Spaghetti Sauce 1 C Water 15 oz Ricotta 2 C Mozzarella, shredded (divided) 1/2 C Parmesan Cheese, grated 2 Eggs 1/2 t Salt 1/4 t Ground Black Pepper 2 C Baby Spinach (I just buy the bagged spinach in the salad section) Whole Wheat Lasagna Noodles, uncooked Heat oven to 350 degrees. Brown your beef on med-high heat. Drain the fat, then add the spaghetti sauce and water; allow to simmer about 10 minutes. Meanwhile, in a bowl, mix together ricotta, parmesan, 1 C mozzarella, eggs, salt and pepper. Pour 1 C sauce on the bottom of a 9X13 baking dish and arrange lasagna noodles as your bottom layer. Top with a layer of one-half of the cheese filling, half the spinach then 1 C sauce. Repeat layers of lasagna noodles, cheese mixture, spinach and sauce. Top with a layer of noodles, last of your sauce and a sprinkling of 1 C mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil; bake additional 10 minutes. Let stand 10 minutes before cutting and serving. Tell me - what's your favorite comfort food?