Friday, July 12, 2013

Spinach and Leek Lasagna

I wanted a lasagna today to go with the ricotta and mozarella I made, but I only had 4 lasagna sheets left and no time to make more. So instead of the usual method, I just made it in a bread pan and that worked well. This lasagna was far better than I anticipated it would be. Hope you enjoy!

4 lasagna sheets

1 14-ounce can each: tomato sauce, stewed tomatoes
2 tablespoons lemon juice
1 teaspoon each: salt, rosemary, basil, marjoram, parsley (I used all dried; use 1 tablespoon each if fresh, except the salt)
1 bay leaf
1/4 teaspoon celery salt
1 tablespoon each: dried onion, dried garlic

1/2 leek, sliced thinly
1 cup thinly sliced celery
2 tablespoons each: butter, lemon juice, vegetable oil
1 12-ounce package frozen spinach (thawed)
salt to taste

1/2 pound each: ricotta, mozzarella

Simmer the tomatoes, lemon, spices, dried onion and dried garlic for 30 minutes. In a separate pan, melt the butter into the oil over medium heat. Add leeks, celery and salt and cook down for 10 minutes. Add spinach and lemon, cook another  5 minutes. Put a bit of the tomato sauce in the bottom of a bread pan, then top with a noodle. Add some more sauce, some ricotta, then the spinach mixture and another noodle. Repeat until it's all used up, then top with a bit more sauce and the mozarella. Bake 45 minutes at 400F.

No comments:

Post a Comment