Cooking Light Night
At around 4pm I started realizing that I had no dinner plans and hubs was on his way home.
What to do? What to do?
As any wifey would do, I started brainstorming fast food options. HA! Just kidding.
Actually I started running around my kitchen which is hard b/c my kitchen is a shoebox pulling open my frig, my pantry, my freezer… just hoping some ingredient would pop out at me that I could magically create a dish from. Ironically my eye caught my grocery list instead. T and I constantly write down things that run out on a magnetic pad of paper on our frig. All the sudden I started laughing when I noticed that T had written “No more spinach!” on the list.
I admit it. The last few grocery excursions I bought frozen spinach regardless if it was on the list or not. I didn’t realize that we had a good amt in the freezer already. Apparently T didn’t appreciate opening the freezer the other night and having a frozen block of spinach clock him in the chin! Ooops!
Time for a spinach inspired dinner.
Creamy Spinach Lasagna
(Recipe adapted Cooking Light, MARCH 2006 | photos from me!)
Makes 8 servings
* CALORIES 328(25% from fat); FAT 9.3g (sat 3.8g,mono 3.6g,poly 1.2g); IRON 3.1mg; CHOLESTEROL 19mg; CALCIUM 371mg; CARBOHYDRATE 45.6g; SODIUM 726mg; PROTEIN 17.3g; FIBER 6.9g
1 tablespoon olive oil
2-1/4 cups chopped onion (I used 1-1/2 cups, about 1/2 large onion)
2 garlic cloves, minced
1 (16-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup all-purpose flour
3 cups 2% reduced-fat milk (I used fat free milk)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 (26-ounce) jar marinara sauce, divided (I used canned spaghetti sauce)
12 cooked whole wheat lasagna noodles, divided
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Parsley sprigs (optional)
Preheat oven to 375°.
Heat oil in a large skillet over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.
Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top. Garnish with parsley sprigs, if desired.
Husband rating: A+
I wasn’t sure what he’d think b/c he likes meat with his dinner but he really loved this dish. I think this is going on the weekly rotation.
Wifey rating: A+
Ohmygod. This was soooooo good. Definitely wanna make again!
* Nutritional information for original recipe. It does not include my changes and/or substitutions.