Kris is busy making food to freeze for after the birth. This is a great one. There is lots of room for improvisational cooking too.
1 large package lasagne noodles
Olive oil
1 large jar spaghetti sauce (whatever kind you like)
3 small cans tomato paste
1 package Boca Burger (crumbled or burger, regular or mushroom flavor)
6 cloves fresh garlic
1 1/2 tablespoons Italian seasoning blend
salt to taste
1 large container ricotta cheese
2 lbs mozzarella cheese
1 package prepped spinach
1 lb mushrooms
Parmesian cheese (optional)
Cook noodles according to package directions. Add a little oil to cooking water. Drain and set aside to cool slightly. Heat oil in pan and cook crushed garlic. Add crumbled Boca Burgers and cook over low heat until firm. Add Italian seasoning, salt and tomato paste. Add water until it's saucy. Wash and slice mushrooms. Grate mozzarella. Open jars and containers.
Now it's time to assemble! Pour half the jar of spaghetti sauce into bottom of large lasagne pan. Layer 1/3 of noodles. Layer with fresh spinach. Top with ricotta cheese, then pour half the Boca Burger sauce. Add another layer of noodles (1/3). Next is a layer of 1/2 the mozzarella cheese. Top with the mushrooms. Add the rest of the Boca Burger sauce. Final noodle layer. If using parmesian cheese, put the rest of the mozzarella cheese, followed by the rest of the sauce, then parmesian cheese. If not, then top noodles with sauce and then mozzarella cheese.
Bake at 400 degrees, uncovered, for 30-35 minutes. If top starts to brown, then cover with foil. When done, pull from oven and let stand for 10-15 minutes. Cut into squares. Serve with bread, salad and red wine. Yummy!
If you are interested in prior week's recipes, please select below:
recipe 1: alternative mushroom stroganoff
recipe 2: caprese pasta
recipe 3: artichoke-olive tapenade
recipe 4: build-your-own benedicts
recipe 5: savory filo stacks
recipe 6: braised kale
recipe 7: chicken noodle soup
recipe 8: yogurt-rosemary-garlic dip