Jack's Bacon

Every once in a while, I stop by Jack's Market to get bacon and sausage. They have the best thick - cut bacon. I also had leeks and spinach that I needed to use. I figured that would be a great combination for a quiche.

Bacon Spinach Quiche with Leeks

2 slices thick - cut bacon
1 med leek*
3 cups baby spinach, stems removed
2 cloves garlic, minced
4 eggs**
1 cup milk
Salt and pepper
1 cup Swiss cheese

Preheat oven to 350F.  Cook bacon over medium heat until crisp. Transfer to paper towels to drain. When cool, chop into small pieces. Pour off all but 1 Tbsp bacon grease. Cut white part of leek in half lengthwise and then slice into 1/4 - inch slices. Heat pan and add leeks. Cook about 2 minutes. Add spinach and cook until just wilted. Add garlic and cook one more minute. Remove to paper towel to drain excess moisture.

Prepare baking dish with cooking spray. Place vegetables and bacon into bottom of dish. In a large mixing bowl, beat eggs with salt and pepper. Slowly add milk until well mixed. Pour over vegetables. Sprinkle with swiss cheese.  Bake for 35-40 minutes or until a knife, inserted into center, comes out clean. Allow to set 5 minutes before serving.

*farmers market ingredients
**CSA ingredients

Ramps Quiche

Now that I’ve made a batch of Ramp Pesto, it’s time to make this year’s ramp quiche.  I bought baby spinach for the pesto, so I decided to cut up the ramp leaves and quickly sauté those with the spinach.   I also had an extra pie crust, so decided to make this quiche with a crust.  Add some chicken apple breakfast sausage and whole milk mozzarella, and you have this spring’s ramp quiche.  This quiche highlights how much I rely on other purchases to make them complete.  The pie crusts were purchased to make rhubarb custard pie.  The sausages are just something that I really like and had purchased for general use.  The mozzarella was leftover from making a homemade magherita pizza.  That is the glory of making quiche.  It’s a basic egg custard recipe that you pour over whatever vegetables/meats/cheeses you prefer.  Quick, easy, tasty!

Ramp & Sausage Quiche

• ·         1 bunch ramps* (leaves and stems only)
• ·         ½ bag baby spinach
• ·         4 chicken apple breakfast sausages
• ·         4 oz whole millk mozzarella, shredded
• ·         1 frozen deep dish pie crust
• ·         4 large eggs*
• ·         1 cup 1/2% milk
• ·         Salt & pepper, to taste

Wash and pat dry the ramp leaves and spinach.  Cut into bite-sized pieces.  Sauté over medium heat until just wilted. Place ½ in bottom of pie crust.  Slice the sausages and sprinkle over vegetables and then layer remaining vegetables.  Sprinkle with mozzarella.  In a small bowl, beat eggs with salt & pepper.  Slowly pour in milk while continuing to beat eggs.  Once completely smooth, pour egg mixture over the fillings.  Bake at 350F for 40 minutes or until knife, inserted into center, comes out clean.  Allow to set for 5 minutes before serving.

*Farmers market ingredients

Ramp Pesto

I ventured down to the farmers market this morning in 40-something weather.  Not my idea of great weather to be wandering around an outdoor farmers market.  However, it was WELL worth the trip!  At the second to last stand I stopped at, I found ramps!  Oh Yeah!  If you've been following me all these years, you know that I adore ramps.  And today, they put and extra bunch in my bag as I checked out.  So, I decided to make pesto with the extra batch.  I make basil pesto and garlic scape pesto every year, but I have never made it with ramps before because I generally only have enough to make whatever dish I planned.  Well, now that I've made a batch, I will probably make it every year now.  Out of the three versions, this ramp pesto is my favorite! 

Ramp Pesto

• 1 bunch of ramps* (leaves and stems only - about 10)
• 1 cup baby spinach
• 1/2 cup grated parmesan cheese
• 1/2 cup toasted walnuts
• 1-2 Tbsp lemon juice
• Extra virgin olive oil, as needed

Wash and dry ramps and baby spinach.  Cut ramp leaves and stems into 1-inch pieces.  Add ramps, spinach, parmesan and walnuts to food processor.  Plus until small pieces.  Switch to puree; add lemon juice and then slowly add olive oil until pesto is desired consistency.  Taste to adjust seasoning (you may add salt and pepper if you desire, or more lemon juice).  Store in the refrigerator for 3-5 days or freeze up to 30 days.  Best flavor if warmed.

*Farmers market ingredients

Low-carb Spaghetti & Meatballs

Tonight's dinner has been in a long line of "healthified" comfort foods.  I have been sick for about 4 weeks with first a cold (which had almost gotten better) and now a sinus infection.  This latest started with a fever a week ago and I have been craving comfort foods all week.  Today, with a nod to HelloFresh!, I made a low-carb version of spaghetti and meatballs.  Since they had $30 off a box, I ordered my first HelloFresh! box this week and it contained ingredients and recipes for Basil Meatballs over Spaghetti Squash, Cashew Chicken with Snow Peas and Carrots, and Baked Shrimp and Linguine.  These recipes are supposed to be for 2, but as you know, I have had gastric surgery, so I have frozen the shrimp and chicken and chosen to do the meatballs because they sound good and because they have the most perishable ingredients.  It wasn't bad, if a little complicated.  However, I now remember the reason I don't pan-fry things like bacon and meatballs in this house.  There are 4 fire alarms in a very close vicinity to the kitchen (this is a small house) and every time I do, all 4 get set off.  Then it's a battle to get them to stop.  I end up losing my hearing for short periods of time (if you can imagine having four fire alarms going off within 100 ft of each other!).  But the meatballs were worth it!  If I do this again, I will roast them in the oven to avoid a repeat.

Basil Meatballs over Spaghetti Squash
Courtesy of: HelloFresh!

• 12 oz Ground Beef
• 1 (15oz) can Crushed Tomatoes
• 4 cloves Garlic (this may be a bit much)
• 1/2 oz fresh Basil
• 1 small Spaghetti Squash
• 5 oz Spinach (I would use baby spinach next time)
• 1/4 cup Panko Crumbs
• 1/4 cup Parmesan Cheese
• 1 Shallot
• 1 tsp Italian Seasoning
• 2 T Olive Oil*

1. Preheat oven to 400 degrees.  Halve the squash lengthwise to remove the seeds with a spoon.  Smash two garlic cloves.  Rub the inside of each squash with 2 tsp olive oil and season with salt & pepper.  Place the squash halves on a baking sheet cut side down with a clove of (smashed) garlic in the center of each squash to roast.  Cook for 30-35 minutes or until the squash is easily pierced with a knife or fork.

2. While the squash is roasting, chop the remaining cloves of garlic.  Stack the basil leaves and tightly roll into a cigar shape.  Then, thinly slice.  Chop the shallot.

3. In a bowl, combine the chopped garlic, basil, panko, and ground beef.  Season with a large pinch of salt & pepper.  Once combined, roll the meat into ping pong-sized balls.

4. Heat 1 tbsp olive oil in a pan over medium-high heat.  Sear the meatballs for 2-3 minutes or until they are golden brown.  Turn the heat down to medium low.  Add the shallot, Italian seasoning, and crushed tomatoes and simmer for 6 minutes.  Season with salt and pepper, as needed.

5. Once the squash is done, set aside until it is cool enough to handle.  Take the roasted garlic and finely chop it.  In a pan heat 1 tsp olive oil over medium heat.  Add the garlic and spinach and cook until just wilted.  Season with salt and pepper.

6.  When the Squash is cool enough to handle, scrape the squash with a fork to release the strands.

7. Finish: Place the sauteed spinach and the meatballs on top of the squash.  Finish with a sprinkle of parmesan cheese.

*Not included in HelloFresh box

Ramp Quiche

Before my parents head to Minnesota for the weekend to attend my niece's graduation from St. Olaf College, it was time to make another quiche.  Last weekend, I actually was able to find ramps at the farmer's market and just knew that I needed to use them in a quiche.  We gathered other ingredients, including a caramelized onion cheddar I had purchased from Eastman Party Store, and I threw together the next variation.

Spinach Ramp Quiche

• bunch of ramps, leaves only
• small bunch of baby spinach
• 3 slices genoa salami
• 2 oz caramelized onion cheddar
• 2 oz sharp cheddar, shredded
• 5 large eggs*
• 1 1/4 cup 1/2% milk
• garlic powder, basil, salt and pepper, to taste

Remove leaves from ramps and save bulbs for other use.  Thoroughly wash ramp leaves and spinach.  Chop both leaves to bite-sized pieces.  Cut salami into bite-sized pieces.  Combine vegetables and salami in bottom of prepared 9-inch round baking pan.  Crumble the caramelized onion cheddar over these fillings and then sprinkle with sharp cheddar.

In a medium bowl, beat eggs.  Add seasonings; mix well.  Slowly add milk while continuing to beat eggs.  Pour carefully over the filling and bake quiche in a preheated 350F oven.  Allow to set for 5 minutes before serving.

*CSA Ingredients

Gearing Up For CSA!

I know it's been forever since I have regularly posted here.  You should know that a lot has happened in the last year.  I started my first year as assistant professor of accounting at Saginaw Valley State University and it was so much more than I could have asked for.  Not only did I have a successful year teaching, but I managed to get a paper submitted for publication and was written up in the Interior newsletter.  They only highlight a couple professors/staff member a month, so I am humbled by this and happy that this wonderful honor will appear in my PPC folder for my first year of being faculty.  I have been to India and a meeting in New Orleans.  I have worked on important committees and just had a really great year.

Last week, they replaced my left knee, so I am in the process of recuperating from that.  It is going very, very well. I am already graduated from walker to cane.  My range of motion is already better than it was before surgery.  I couldn't be happier with my progress.

I did cook the other morning, making a quiche, but did not get a photograph of the finished quiche.  But I don't think that means I shouldn't post the recipe, so I will do that now.  Mom had spinach, mushrooms and onions in the refrigerator, as well as a selections of meats.  I chose ham for my protein and used sharp cheddar for the cheese.  Mom helped a lot because I am still restricted in my movements, but I put it all together for them to bake.  Here's the recipe:

Cheddar Ham Spinach Quiche

• 5 large farm fresh eggs*
• 1 1/4 cup 1/2% milk
• 1 1/2 cups baby spinach, torn
• 4 oz thinly sliced ham, torn
• 1/2 cup button mushrooms, chopped
• 1/4 cup onion, diced
• 1 cup sharp cheddar, shredded
• 1/2 tsp freeze-dried basil
• 1/8 tsp garlic powder
• salt and pepper to taste

Dice onions and mushrooms and saute them until onions begin to become translucent. Tear spinach and ham and put in bottom of prepared baking pan (9" round baking pan).  Sprinkle with mushrooms and onions.  Then sprinkle with cheddar cheese.  In a medium bowl, beat eggs; add milk and continue to beat until mixed well.  Add seasonings; pour carefully over the filling.  Bake in a preheated 350F oven for 35 minutes or until knife inserted into center comes out clean.  Allow to set for 5 minutes before serving.


I didn't mention that my egg CSA has started.  Each week, I will received 1 dozen farm-fresh eggs.  It was interesting that the range of sizes were great within the dozen and some were white while others were brown.  It doesn't matter that there is such a difference, but I found it fascinating because the eggs that I received from my CSA in Cleveland were always uniform in size and the same color.  I am guessing that the farm we received them from in Cleveland was a much bigger farm that my current CSA.

So, now, it is time for me to give a shout-out to my new CSA.  I finally decided to go with Middleton Farm CSA out of Coleman, MI.  I have gotten to know them over the last year because I bought much of my meat from them each week when I went to the farmers market last summer.  I purchased the egg CSA, which started at the beginning of may and a quarter share of the Harvest Share CSA, which will start sometime in June.  I think the beginning is up in the air because of the cold wet weather we have been having this spring.  However, they did send an email last week saying that they were starting planting, so hopefully, we will start close to the scheduled time.  This group also offers several meat CSA plans, which, at some point I should be able to afford.  But for now, I will continue to buy my meats from them at the market as needed.  Oh, the interesting thing about how they do their Harvest Share CSA is that you go to the market and they hand you the proper size container for your share.  You then can fill that container with whatever you would like from the produce available that week.  Both my mom and I really like this idea as we will get what we want and will use.  I hope I am brave enough to try different things as they are available (one of the reasons I was attracted to CSAs in the first place), however, I will enjoy being able to control the amount of greens and items like turnips that I receive.

Middleton Farms CSA delivers in Midland and Mt. Pleasant and has pick up at the Midland Farmer's Market as well.  The shares include being able to go to the farm to pick up additional items as well.  It looks to be the beginning of a great relationship!  For information on the CSA, you can go to their website: http://www.middletonfarmcsa.com/.

*CSA ingredients

Baby greens

I found a bag of baby spinach, kale and chard at Kroger and needed to use some of it up.  I cooked some bacon, cut up some artichoke hearts and used a mix of goat cheese and Italian cheese and, voila, quiche!  This one is not only pretty,  but tasty.

Baby Greens Quiche

• 1/2 bag baby greens (spinach, kale, chard)
• 4 slices thick-cut bacon
• 6 artichoke hearts, quartered
• 4 oz 6-cheese Italian blend
• 2 oz crumbled goat cheese
• 5 eggs
• 1-1/2 cups milk
• sea salt
• Italian seasoning

Wash greens and dry between paper towels.  Cook bacon in microwave oven (1 minute per slice); cool.  Quarter the artichoke hearts.  Place greens, crumbled bacon and artichokes in bottom of casserole.  Sprinkle with cheese.  In a medium bowl, beat eggs with milk.  Season to taste.  Pour carefully over the fillings.  Bake in a preheated 350F oven for 35 minutes or until knife inserted into the center comes out clean and top is browned.

More Squash and Greens

Since it is fall, we are receiving a lot of winter sqash and late greens.  In graduate school, each lab I've worked in has been full of people from other countries.  In our collaborators lab, there is a lab tech from Africa.  Between his meals and the meals of OUR lab tech from Peru, I am constantly trying to figure out exactly what types of spices are used in their food.  I have been intrigued with African cooking since living in Ann Arbor where there are two Etheopian restaurants there.  Today I ran across a recipe for North African Squash Stew and decided to give it a try.  According to the recipe, you could serve this over couscous, although my friends tend to put their stews over rice. 

North African Squash Stew
Adapted from http://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/7888/North-African-Squash-Stew

• 2 teaspoons olive oil
• 3 small onions, cut into thin wedges*
• 3 medium garlic cloves, minced*
• 3/4 teaspoon ground ginger
• 3/4 teaspoon turmeric
• 2 (14 1/2-oz.) cans reduced-sodium chicken or vegetable broth
• 1 (2-lb.) butternut squash, seeded, peeled, cut into 3/4-inch cubes (5 cups)*
• 1 (15-oz.) can garbanzo beans, drained, rinsed
• 1 cinnamon stick
• Pinch saffron threads, crushed
• 1 (14.5-oz.) can diced tomatoes, undrained (I used Rotel)
• 1 (12-oz.) bunch Spinach, stems removed and discarded, cut into 1/2-inch slices (6 cups)*
• 1/2 cup raisins (optional)
• 1/4 teaspoon freshly ground pepper

1. In Dutch oven or large pot, heat oil over medium heat until hot. Add onion; cook 3 to 5 minutes or until softened and lightly browned, stirring frequently. Add garlic, ginger and turmeric; cook, stirring constantly, 30 seconds. Add broth, squash, garbanzo beans, cinnamon stick and saffron; bring to a simmer. Reduce heat to low; cover and simmer 8 minutes or until squash is almost tender.

2. Stir in tomatoes, Swiss chard and raisins. Increase heat to medium; cover and cook 10 to 15 minutes or until squash and Swiss chard are tender, stirring occasionally. Discard cinnamon stick. Sprinkle with pepper.

8 (1 1/4-cup) servings

PER SERVING: 195 calories, 3 g total fat (.5 g saturated fat), 8 g protein, 37.5 g carbohydrate, 0 mg cholesterol, 430 mg sodium, 7 g fiber

 

*CSA ingredients

 

Summer Quinoa Salad

Today is our "annual" lab picnic.  My boss is celiac, so I decided to create a gluten free quinoa salad with all those beautiful vegetables we received this week in the CSA share.  I got a lot of input with my friends on Facebook and here is the final result:

Summer Vegetable Quinoa Salad

• 1 cup quinoa
• 2 1/2 cups water
• salt
• 1 medium yellow squash*
• 1 medium tomato, seeded*
• 1 cup spinach leaves*
• 3 basil leaves
• 4 oz quark*
• 1 Tbsp sugar
• 1/4 cup white vinegar
• 1/4 cup extra virgin olive oil
• 2 tsp grainy mustard

The night before, wash squash and dry.  Dice into 1/4-1/2-inch pieces (whatever size you prefer).  In a large container, whisk together sugar vinegar and mustard.  Add squash and mix well.  Cover and refrigerate overnight.

Bring salted water to a boil.  Add quinoa and reduce heat to simmer.  Cover and simmer for 15 minutes.  Turn off heat and allow to steam for another 5 minutes.  Fluff with a fork; set aside.

Wash all remaining vegetables; dry.  Add olive oil to squash mixture and mix well.  Dice tomatoes and add to squash; mix well.  Add quinoa and mix well.  Chiffonade (see note) spinach and basil leaves.  Stir into quinoa mixture.  Crumble quark (see note) over entire mixture; mix well.  Cover and return to refrigerator and chill at least 2 hours before serving.

*CSA ingredients


Notes:

1) Chiffonade refers to a very thin slicing.  Wash leaves and dry very well.  Stack leaves and roll together.  Using a very sharp knife, so you will not bruise the leaves, thinly slice across the roll.  When finished, fluff the slices.  This makes a very pretty garnish for salads or even main dishes.

2) Suggestions were made to use Feta in this salad.  I did not have Feta, however, I did have Quark.  Quark is a dry savory cream spreadable cheese of German origin.  I had never tried it before, but for those who think that Feta is a bit too sharp, this would make a nice substitute.

How to use Garlic Scape Pesto!

So this morning, all I could think of was that batch of garlic scape pesto I made last night.  I wanted to incorporate that into my breakfast and what better way than to replace the garlic in my scrambled eggs?  Here is how I used the pesto and took advantage of the beautiful vegetables I received this week in my CSA share:

Pesto eggs with Spinach & Tomatoes

• 2 large eggs*
• 4 large egg whites*
• 1 small bunch spinach*
• 1/2 medium tomato*
• 1 Tbsp Garlic Scape Pesto (http://csafoodie.blogspot.com/2011/06/garlic-scapes.html)
• 1/4 cup shredded Houtz cheese*

1) Wash spinach and coarsly chop; set aside.  Dice tomatoe; set aside.  Beat eggs and egg whites; set aside. 

2) Spray a medium saute pan with cooking spray and heat over medium-high heat.  Add Pesto and cook until just fragrent.

3) Add chopped spinach and saute until just wilted.

4) Add tomatoes, eggs and shredded cheese.

5) Cook until bottom of eggs are white, then continue cooking and stirring until eggs are just wet.



Makes 2 servings.

Notes: If you do not have garlic scape pesto, you can get the same flavor by mincing 1 or 2 garlic cloves and sauteeing them at the beginning.  Houtz cheese is a dry, strong cheese similar to parmesan.  You may substitute parmesan or romano for this cheese.

*CSA ingredients

Garlic Scapes!!!

One of the biggest perks of getting CSA shares is the variety of vegetables that you could receive.  This week we got garlic scapes, yet another first for me.  Garlic scapes are the green shoots that grown out of garlic cloves.  They are curly and may have flowers on them.  And there is a variety of things that you can make with them.  They can be sauteed and used in place of garlic and/or onions.  But what intrigued me most was the idea of making pesto with them.  This is where another first comes in.  I have never made pesto before.  Being a bit Italian, I love a good fresh pesto and this sounded like a great idea.  Besides, I picked up some pignolia when I was at the market earlier this week, so there's another reason to give it a try!

The batch of scapes we received was less than what was called for in any recipe that I looked at (I like to look at many recipes and then create my own).  I also got a nice bunch of fresh spinach in my package, so I decided to supplement the scapes with spinach.  Here's what I came up with:

Garlic Scape & Spinach Pesto

• 1 bunch of garlic scapes (about 1/4 lb)*
• 4 large leaves spinach (or 1 cup baby spinach)*
• 3/4 C grated parmesan
• 1/2 C fresh lemon juice
• Olive oil
• 1/3 C pine nuts

Wash scapes and spinach; dry.  Cut garlic scapes into 4" pieces (including flowers); place in blender.  Break spinach leaves up into bite-sized pieces; place in blender.  Add parmesan cheese and lemon juice and begin blending.  Slowly add olive oil while blending until all vegetables have been pureed.  Add pine nuts and continue blending and adding olive oil until pine nuts are pureed and the pesto is a good consistancy.  Serving size 1-2 Tbsp.  May be used as spread on sandwiches, on pasta, or as a dip.

* CSA ingredients


This pesto has quite a bite to it, so it will probably be best used as a condiment, but not a bad first try at all!  Maybe I can find a way to use it with the chicken that is thawing in my refrigerator right now!

04/19/11 Breakfast

Eggs w/ spinach, feta, bacon and roasted garlic

• 1 Tbsp olive oil
• 2 eggs*
• 5 egg whites*
• 1 cup spinach, stems removed*
• 4 cloves garlic, roasted and sliced
• 3 slices bacon*
• 1/4 cup feta cheese

Place bacon between 2 sheets paper towels on a microwave-safe plate.  Cook on HIGH for 3 minutes.  Cool; crumble

Wash spinach and remove stems; set aside.  In a small bowl, scramble eggs and egg whites; set aside.

Heat olive oil in a large skillet.  Add crumbled bacon, sliced garlic and spinach.  Saute until spinach starts to wilt.  Pour eggs over spinach; sprinkle with feta.  Allow eggs to cook on bottom, then cook and stir until eggs are just barely wet.

Makes 2 servings.

*CSA ingredients

SuperBowl Sunday

Ok, so lets start with the morning.  I started cooking as soon as I got up because I knew it would take all day to cook the soup.  But I was hungry, so here's what I had for breakfast:

Spinach Feta Kielbasa Scrambled Eggs

Makes 1 serving

• 1 lg egg*
• 2 egg whites*
• 2 oz kielbasa, sliced and quartered*
• 1/2 cup baby spinach
• 1/4 cup feta, crumbled*
• garlic powder (to taste)

In a small saucepan, add kielbasa and spinach.  Cook until spinach begins to wilt.  In the meantime, beat egg and egg whites in small bowl with garlic powder.  Pour over spinach, sprinkle with feta cheese and cook, stirring, until eggs are just barely wet.

*CSA items

Weight Watchers PointsPlus Value: 10pts

Now,  for dinner/SuperBowl, I made queso dip (Velveeta and Rotel) and the following soup.  I will admit I am a sucker for the cabbage soup at Big Boy.  So, taking a cue from Lindsay Allen, I attempted to recreate it.  I have to admit, it turned out pretty darn good.  I did add to it by adding kielbasa, which changes the flavor a bit, but it turned out quite good.

Cabbage Soup

Makes 8 servings

• 5 cups cabbage, coarsely chopped*
• 1 med onion, diced
• 1 med green pepper, diced
• 3 cloves garlic, minced
• 8 oz kielbasa, sliced and quartered*
• 1 (28-oz) can whole tomatoes, hand crushed
• 2 cups low-sodium tomato juice
• 1 1/2 cups fat-free chicken broth
• 1/2 stick butter*

In a medium saucepan, melt butter over medium heat.  Add onions and saute about 1 minute.  Add green peppers and garlic and continue sauteeing until onions just become transleuscent.  All all ingredients to crockpot, cover and cook on HIGH for 4-5 hours, or until cabbage is cooked.  Makes about 8 1-cup servings.

Weight Watchers PointsPlus Value (per 1 cup serving): 5 points

Beginning of cooking

Finished

It's always nice to have time to cook for the week.  Just wish I could actually be watching the game. Time to find a good movie to put on!

What to do with late spinach

Good morning everyone.  Well, we all survived Thanksgiving, so now it's onto Christmas.  It's going to be a crazy month with concerts, meetings, moving....hope we survive!

So, this morning, I have been trying to figure out what I want to do with the spinach I received in this CSA package.  I have never really worked with late spinach.  I usually buy baby spinach.  But I found a recipe that I think will be quite good.

Pesto Lasagna Pie

From Better Homes & Garden

ingredients

• 12 dried regular or whole wheat lasagna noodles
• 1 recipe Lemon-Parsley Pesto (see recipe below) or 1 cup purchased pesto
• 1 egg, slightly beaten
• 1 15-ounce container ricotta cheese
• 1 8-ounce package shredded Italian blend cheese or mozzarella cheese (2 cups)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Nonstick cooking spray
• 2 cups chopped fresh spinach
• 1/2 of an 8-ounce package fresh mushrooms, thinly sliced
• 1 28-ounce can whole Italian-style tomatoes
• Fresh Italian (flat-leaf) parsley leaves (optional)

directions

1. Preheat oven to 375 degrees F. In a 4-quart or larger pot cook noodles according to package directions until just tender. Drain noodles; rinse with cold water. Drain well; set aside.
2. Prepare Lemon-Parsley Pesto; set aside. In a medium bowl stir together egg, ricotta cheese, 1 cup of the shredded Italian blend cheese, salt, and pepper; set aside.
3. To assemble lasagna, lightly coat the inside of a 9-inch springform pan or 13x9x2-inch baking pan with nonstick cooking spray. Arrange 4 of the cooked noodles in the bottom of the pan, trimming and overlapping as necessary to cover bottom of pan with 1 layer of noodles. Top with spinach. Spoon half of the ricotta cheese mixture over spinach, spreading evenly. Spoon one-third of the pesto over ricotta layer, spreading evenly. Top with another layer of noodles, trimming to fit. Top with mushrooms. Spread remaining ricotta cheese mixture over mushrooms. Spread half of the remaining pesto over ricotta layer. Top with another layer of noodles and remaining pesto. Drain tomatoes. Slice, quarter, or halve tomatoes and place on top of layers.
4. Place springform pan in a foil-lined shallow baking pan. Bake, covered, for 45 minutes. Uncover and sprinkle with remaining Italian blend cheese. Bake, uncovered, for 15 minutes more or until cheese is melted and lasagna is heated through. Cover and let stand for 20 minutes before serving. Carefully remove sides of pan. Top with parsley leaves. To serve, cut lasagna into wedges. (For 13x9x2-inch pan, bake, covered with foil, in a 375 degrees F oven for 40 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted and lasagna is heated through.) Makes 8 to 10 servings.
5. Lemon-Parsley Pesto: In a food-processor bowl combine 4 cups fresh spinach leaves (about 8 ounces), 1/2 cup fresh Italian (flat-leaf) parsley, 1/3 cup grated Parmesan or Romano cheese, 1/3 cup toasted pine nuts or walnuts, 2 cloves garlic quartered, 2 tablespoons olive oil, 2 teaspoons finely shredded lemon peel, 2 tablespoons lemon juice, and 1/4 teaspoon salt. Cover and process until nearly smooth. (If desired, use a blender and add 2 to 4 tablespoons water with the spinach leaves.) Makes about 1 cup.
6. Cooking Club Directions: Prepare lasagnas as above for each member except do not add tomatoes and do not bake. Cover each pan with plastic wrap (if freezing, also wrap in aluminum foil). Package remaining cheese in a resealable plastic bag or a resealable freezer bag for each member. Refrigerate up to 24 hours or freeze up to 3 months.
7. Test Kitchen Tip: It is possible to make up to a quadruple batch of ricotta mixture at one time.
8. Reheating and Serving: Thaw lasagna, if frozen, in the refrigerator 48 hours before baking. Place thawed or refrigerated lasagna on a foil-lined baking sheet. Remove plastic wrap; top lasagna with tomatoes. Preheat oven to 375 degrees F. In springform pan, bake, covered with foil, for 60 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 15 minutes more or until heated through. (For a 13x9x2-inch pan, bake, covered with foil, for 40 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 5 minutes more or until cheese is melted and lasagna is heated through.) Cover and let stand for 20 minutes before serving. Carefully remove sides of pan, if necessary. To serve, cut lasagna into wedges. Makes 8 to 10 servings.

I need to run to the grocery store for supplies after going to work, but this should be dinner tonight.

Off to get things done!!!!