Yesterday, I decided to make the Gluten Free Spinach Lasagna that my friend and co-worker, Nancy, gave me the recipe for a couple of months ago. This version of lasagna is so easy to make, and has a twist–a dash of cinnamon! The cinnamon makes all the difference in the world. And even though I made it with gluten free noodles, FabGrandpa kept saying, “Boy, this stuff is delicious, honey!”
Here is Nancy’s recipe:
Gluten Free Spinach Lasagna
In a large bowl, combine:
1 10 oz box thawed chopped spinach
1 lb cottage cheese
2 tablespoons chopped parsley
1 tsp minced garlic
3/4 tsp oregano
1/4 tsp cinnamon
1/4 tsp black pepper
salt to taste
The rest of the ingredients:
1 lb grated mozzarella cheese
2 large cans tomato sauce
1/2 cup parmesan cheese
1 box gluten free lasagna noodles
Bring a large pot of water to boiling, and add 3 or 4 of the lasagna noodles. Cook for 5 minutes, then turn off the heat.
In a lasagna pan or large casserole dish, layer 1/3 of the tomato sauce, 3 or 4 of the uncooked lasagna noodles, 1/2 of the spinach mixture, 1/3 of the mozzarella cheese. Sprinkle with 1/2 of the parmesan cheese. Repeat with another layer of tomato sauce, uncooked noodles, the rest of the spinach mixture, and 1/3 of the cheeses. Place the cooked noodles on top, then layer with the rest of the tomato sauce and cheeses.
Cover with foil, and cook in a 375 degree oven for 45 minutes. Remove the foil, and continue cooking for another 20-30 minutes.
The lasagna used up a box of noodles, and two cans of tomato sauce that have been hiding in the pantry, plus a package of frozen spinach and a bag of cheese from the freezer. Today for dinner, I made some salmon patties, english peas, and mashed potatoes, using up another two cans of stuff. I think I am on my way!
How are you doing on your own Personal Pantry Challenge?