1 lb. ground beef, pork, or turkey (omit for vegetarian lasagna)
2 large jars of garden vegetable pasta sauce
2 boxes oven-ready lasanga noodles
15 oz. part-skim ricotta cheese
2 packages frozen spinach, defrosted and drained
4 c. shredded mozzarella
Parmesean cheese
Salt, pepper, Italian seasoning
Brown the ground meat in a skillet with a pinch each of salt, pepper, and Italian seasoning.
Preheat the oven to 400 degrees.
In a 9x13 pan, pour a small amount of pasta sauce and put down a layer of noodles. Layer in: half the ricotta, the browned meat, half the spinach, 1.5 cups of mozzarella, a hearty sprinkle of parmesean, and a pinch each of salt, pepper, and Italian seasoning. Cover with pasta sauce.
Repeat with another layer of noodles, ricotta, meat, spinach, mozzarella, parmesean, spices, and pasta sauce.
Top with a final layer of noodles, the rest of the mozzarella, another sprinkle of parmesean and additional pinches of the spices.
Bake for 30 minutes, or until bubbling on the sides and the cheese is browned on top.
- Dried cranberries
- Sliced almonds
- Mandarin orange slices (drained)
- Chow mein noodles
- Bleu cheese crumbles
- Sliced beets
- Pineapple wedges
- Pecan halves
1 package ladyfinger cookies
1/3 cup decaffeinated espresso or dark coffee, cooled
8 oz. marscapone cheese
1 egg
1/2 cup white sugar
1 cup heavy cream
1 tsp vanilla
Cocoa powder
In a 8x8 pan, arrange the ladyfingers so they form a tight layer on the bottom of the pan. Pour the coffee over the ladyfingers and allow the cookies to soak up the liquid.
With an electric mixer, whip the marscapone and egg together.
In another bowl, whip the sugar, cream, and vanilla together until the mixture forms soft peaks.
Add the whipped cream to the marscapone mixture and stir to combine.
Pour the whipped topping over the coffee-soaked ladyfingers and dust with cocoa.
Refrigerate until ready to serve.
