I thought I'd start a series of 'Easy Cooking' recipes that I come across. As a mom it's virtually impossible to keep your eyes on your kids, and cook/clean at the same time. And to do it all under the pressure cooker of either whining, or crying, makes me think I could actually win an Iron Chef competition hands down.
Well, my sister actually introduced this recipe to me. It's a delicious
Spinach Walnut Pesto Lasagna - and *gasp* it's.... vegetarian?!?!??! IMPOSSIBLE!!! You'd think my carnivore son and husband would protest... but Joe actually requested it yesterday, and Colin scarfed it down.... so it's a winner in my books.
I did make a few adjustments... because
1. I don't like to measure things
2. I buy what's cheap/on sale at the store.
3. I like to use the least amount of dishes/preparation possible to limit my cleaning efforts later.
Ingredients:
2 packages of frozen chopped spinach
1 container of cottage cheese
Parmesan cheese (howveer much you want)
grated cheese (one of those packaged ones... I buy 3-4 of them when they're on sale and freeze them for pastas)
1 prepared jar of pesto
1 big (i don't even know the size, it's just the big can on the shelf) can of pasta sauce
12 strips of lasagna (3 layers)
What you do:
1. get a big bowl.
2. put the spinach, pesto, cottage cheese, parmesan and mix.
3. get a casserole dish, and put some pasta sauce on the bottom
4. 1 layer of pasta
5. spinach mixture, then pasta sauce, then grated cheese. repeat.
Now - you can soak the noodles, or cook them raw. (there's enough moisture in the lasagna to cook it all in the oven), but I like to be just on the safe side and I just dump it in hot tap water while I make the mixture so it softens up just a touch.
Cook in a 375 degree oven for about 30-45 minutes.
Seriously, I was so glad I made it the other day... we got back from and outting at 5pm, I got it prepped in about 15 minutes, then while it cooked in the oven we just played with the kids. This, my friends is a family friendly recipe!!