This has been one of the busiest summers that I have had in a long time. When you work two jobs and do a lot of volunteer work, you don’t find yourself having a lot of time for much else. The one thing that I always have time for, though, is cooking and baking. To me, it is a therapy of sorts, and when I can find a couple of hours to spend in the kitchen, I will take full advantage of it.
Now is the time of year when my zucchini and cucumbers are really getting started, which means it’s one of my favorite times of the year. Being able to walk out to the garden and pick fresh veggies to use when I am making supper makes me a very happy girl. If I could just win the lottery like I have planned, then I could have my greenhouse and be that ‘food happy’ all year long, but for now I am more than enjoying this while the season allows me to.
When I know I have a busy week ahead, I make a big casserole or hot dish so I will have some leftovers to get me through the week.
Even though I don’t grow it, spinach is one of my favorite things to eat and cook with. A recent dish I found in one of my many collections of recipes and cookbooks is Spinach Alfredo Lasagna. This lasagna is very easy to put together and is oh-so-delicious. It is just as delicious as leftovers, too, and you will love it down to the last little piece.
Spinach Alfredo Lasagna
12 ounces uncooked lasagna noodles
1 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (15 ounces) alfredo sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
1 carton (15 ounces) ricotta cheese
1/2 cup grated parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
Soak the noodles in hot water for 15 minutes.
Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink.
Drain noodles; set aside. Drain sausage; add the spinach, alfredo sauce, salt and pepper.
In a small bowl, combine the egg and cheddar, ricotta and parmesan cheeses. In an ungreased 13” x 9” baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese.
Cover and bake at 350 degrees for 45 minutes. Let stand for 15 minutes before cutting.
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