I a so busy this week! I am in charge of the Halloween carnival at my son's preschool and I am hosting a dinner party this weekend. (I need to come up with a menu YIKES!). I am also in the starting stages of a home remodel! We are tearing out our floors downstairs and also redoing the kitchen! My dream. The cabinet guy is coming over this morning to measure the kitchen. We picked out our floor wood color but might change it depending on the cabinets and counter tops we choose. I also replaced the 2 ceiling fans in our downstairs family room with these beautiful wood ones that has blades that look like large leaves! My house is finally starting to come together and we have only lived here 4+ years.
Last night I made a recipe from the most recent Martha Stewart Everyday Food magazine. I love this magazine and have made many things from it. Me and my husband loved this but the kids picked out the spinach. The love lots of veggies but apparently spinach is not one of them. My son thought it was celery and ate a good portion but my daughter did the tongue out gag from the texture. Makes a mom/cook feel real good when that happens (sarcasm!).
While I thought it was good I would make it again, I would make it without the prosciutto the next time. You could not taste the prosciutto and therefore, to me, makes it a waste of calories and money. I served this with a side salad of arugul with very thin sliced red onion, dried cranberries and a tiny bit of goat cheese with balsamic vinegar and a tiny bit of olive oil. The salad was awesome!
Spinach and Prosciutto Lasagna
Martha Stewart Everyday Food Magazine Issue 65, October 2008
It is important to squeeze the spinach dry, or the lasagna may be watery
2 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups part-skim ricotta
1 garlic clove, minced
coarse salt and ground pepper
2 1/2 cups jarred tomato sauce
4 oz thinly sliced prosciutto, finely chopped
6 no-boil lasagna noodles
1 cup shredded part-skim mozzarella (4 oz)
1. Preheat oven to 375. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, 1/4 tsp salt and 1/4 tsp pepper; set aside. In another bowl, stir together tomato sauce and prosciutto
2. in an 8-inch square baking dish, spread 1/4 cup tomato sauce. Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella. Bake until brown 35 to 40 minutes. Let stand 5 minutes before serving.
There are so many good recipes in this magazine. Tomorrow night I am making the crock pot stuffed peppers (have cous cous in the stuffing and sound good and easy. I will let you know!)
My life is extremely busy right now but regardless, Life is Good!
Last night I made a recipe from the most recent Martha Stewart Everyday Food magazine. I love this magazine and have made many things from it. Me and my husband loved this but the kids picked out the spinach. The love lots of veggies but apparently spinach is not one of them. My son thought it was celery and ate a good portion but my daughter did the tongue out gag from the texture. Makes a mom/cook feel real good when that happens (sarcasm!).
While I thought it was good I would make it again, I would make it without the prosciutto the next time. You could not taste the prosciutto and therefore, to me, makes it a waste of calories and money. I served this with a side salad of arugul with very thin sliced red onion, dried cranberries and a tiny bit of goat cheese with balsamic vinegar and a tiny bit of olive oil. The salad was awesome!
Spinach and Prosciutto Lasagna
Martha Stewart Everyday Food Magazine Issue 65, October 2008
It is important to squeeze the spinach dry, or the lasagna may be watery
2 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups part-skim ricotta
1 garlic clove, minced
coarse salt and ground pepper
2 1/2 cups jarred tomato sauce
4 oz thinly sliced prosciutto, finely chopped
6 no-boil lasagna noodles
1 cup shredded part-skim mozzarella (4 oz)
1. Preheat oven to 375. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, 1/4 tsp salt and 1/4 tsp pepper; set aside. In another bowl, stir together tomato sauce and prosciutto
2. in an 8-inch square baking dish, spread 1/4 cup tomato sauce. Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella. Bake until brown 35 to 40 minutes. Let stand 5 minutes before serving.
There are so many good recipes in this magazine. Tomorrow night I am making the crock pot stuffed peppers (have cous cous in the stuffing and sound good and easy. I will let you know!)
My life is extremely busy right now but regardless, Life is Good!
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1 comment:
MMmmmmmm! That looks so good. I am doing a potluck here on Friday and am doing a regular Lasagna but I may do a small pan of this as well! Looks great!
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