I made lasagna tonight. I wanted to make spinach lasagna but Tracy is more of a fan of meat based lasagnas so I decided to compromise and combine two recipes I found:
I made the cheese mixture from the spinach lasagna recipe (ricotta, spinach, Parmesan, egg, garlic powder, salt) plus added oregano like the classic lasagna recipe called for. I also mixed some of the spinach with marinara, as described in the spinach lasagna recipe.
I made the meat sauce from the classic lasagna recipe, but used a little less than a pound since spinach would be taking up some of the room in the lasagna. I was happy to include onion, as I was skeptical the spinach lasagna recipe would have enough flavor since it does not mention onion.
Once all the parts were ready, I assembled the lasagna, starting with the marinara/spinach mixture. I questioned the logic of using spinach as a bottom layer but it held together just fine.
From this point I followed the classic lasagna recipe, as I really liked how she lists the layers in a clear visual format at the end of the recipe.
I even purchased “good” mozzarella that I got sliced at the deli counter. Before making this I didn’t realize it melts better than pre-shredded mozzarella.
Then I put it in the oven for 35 minutes covered in foil, and 20 uncovered.
It was so good. I have to say, the meat added a dimension of flavor that really complimented the spinach well. Plus, it wasn’t so much meat that I was grossed out.
The best part is it made two dinners, five lunches, and at least four more dinners to be enjoyed later (once removed from the freezer).