Wednesday, December 23, 2009

Lasagna with 2 Sauces

Ok - here's how to do it.

2 cups marinara sauce - jar or home made

1 recipe Alfredo sauce - about 2 cups - or jar

Lasagna noodles - home made, or I use the "no-cook" flat sheets if I buy them

1 Tbsp. Olive oil

3 cups sliced mushrooms

2 med. carrots, thinly sliced (1 cup)

1 med. onion, chopped

2 cloves garlic, pressed or diced

2 cups shredded mozzarella cheese

1 container (15 oz) Ricotta cheese

1 cup Parmesan cheese, divided

1 pkg. (10 oz) frozen spinach, of equivilant fresh

1/2 cup fresh basil leaves

Make pasta sheets and sauces first, if you are going home made all the way with this.
If you're using homemade pasta, cook it first. I've tried just using it as-is and it gets soggy.

Heat oil in a skillet. Cook garlic, onion, mushrooms and carrots 8-10 minutes, or until carrots are crisp-tender. Drain, if you like.

Mix the Mozzarella, Ricotta, and 1/2 cup Parmesan cheese.

Cook and drain spinach; squeeze dry. Make sure it is good and squeezed; otherwise the dish will turn out goopy! Chopp basil leaves and add to spinach. Or, use about 1 Tbsp. dry basil leaves.

In the bottom of a roomy baking dish, spread 1 cup marinara with noodles, 1 cup cheese mixture, 1/3 of the carrot mixture, and remaining 1 cup marinara.

Top with more noodles, 1 cup cheese mixture, 1/3 carrot mixture, and the spinach.

Top that with more noodles, cheese mixture and carrot mixture.

Pour the Alfredo over the top, and sprinkle with 1/2 - 1/4 cup cup Parmesan cheese.

Cover with foil and bake in 350 oven 30 minutes. Let sit 15 minutes before cutting and serving. Yum, Yum.

You may find that you like some variation or other of this recipe. For instance, you might like more spinach, and less carrot. Less marinara sauce. Something like that. So tweak it till you get it to where you like it.

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