This is for my friend Erin, who googles when in doubt what to fix for supper. This is our 2 week meal plan (which included this past week, and in no particular order):

1. Huck’s Chill (I keep spelling it different)

2. Chicken A La King

3. Buffalo Chicken Wraps

4. Chicken Enchiladas

5. Chicken Crescent Rolls

6. Chicken Pot Pie

7. Pan-grilled chicken w/ mushrooms and brown rice

8. Spaghetti

9. Fettuccine Alfredo (with spicy noodles)

10. Bertolli Pasta Dinner (in a bag)

11. Freschetta Pizza

12. Stouffer’s Frozen Lasagna

13. Chicken Tetrazzini

14. Spinach Lasagna

And, those should last way more than a week since we’ve added fresh salads in the mix – and I’ve already frozen a few dinners worth of leftovers. I may add more links to this later with recipes, but if you want a recipe – just let me know in comments!

And yes…this menu has a LOT of chicken.  We know.

Welcome back!

Once again, no pictures.

I swear, I’ll do better.  Besides, I suck at keeping lasagna noodles all pretty and unbroken.  Luckily, they taste the same.

This recipe is for Spinach Lasagna and my father – the “slap on 80 lbs of beef and we’ll call it a day” guy – even gave it 4 1/2 stars.  It’s missing 1/2 a star because obviously it has no meat.  And, because he likes to complain.  (He helped himself to 3 servings, though.)

Spinach Lasagna

Ingredients:

2 T. olive oil, divided
1 medium onion, finely chopped (which I omitted.  I hate onions.  Like the plague.)
1/2 t. crushed red pepper flakes
1 clove of garlic, minced (Use 1 clove if you want it to blend seamlessly into the recipe.  You can use three if you’re going vampire hunting later.)
1/2 lb. fresh mushrooms, chopped
1 – 8 oz can of tomato sauce
1 – 28 oz. can whole tomatoes, including liquid
1 – 6 oz. can tomato paste
1 t. salt
1 t. oregano
1/2 t. basil
1/2 cup red cooking wine
1 egg
1 -10 oz package frozen chopped spinach, thawed and well drained
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese
8 oz. lasagna noodles, cooked and drained
1 lb. mozzarella cheese, grated

Yields: 6-8 servings.  Or, 4 if people pretend they don’t like it and keep going back for more.

Preheat oven to 350 degrees…

In a large saute pan, heat 1 T of oil.  Saute onion, red pepper flakes, and garlic.

Add mushrooms and saute gently.  Stir in tomato sauce, canned tomatoes with liquid, tomato paste, salt, oregano, basil, and wine.

Simmer about 15 minutes, breaking tomatoes into small pieces as it cooks.

In a medium bowl, mix egg with spinach, ricotta cheese, Parmesan cheese, and remaining 1 T oil.

Using a 9×13 baking dish, pour in half of the sauce.  Cover with about half of the noodles, or however much you can fit.  Spread entire spinach mixture over noodles.  Sprinkle with half of mozz cheese and repeat with leftover noodles, sauce, and then cheese.

Shove it (carefully) into the oven and bake at 350 for 30-45 minutes.

For extra yumminess, pair it with some garlic/cheese/buttered toast.

**Of course, for all of you meat heads, you can most definitely add meat.
***Just don’t mess with the sauce…because it is DIVINE.