Showing posts from July, 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