Just the Lasagna
Seems people have been listening to me, because all of a sudden the ole Bosses are totally slammed with loans. Or, I suppose folks could have just watched the news, saw billboards, read the paper, or whatnot to learn it’s a smokin’ hot time to buy bungalows, mansions, beach houses and townhouses.
But nah, I bet it was because of me.
Chad and James handle whopping workloads a bit differently. James works, while Chad walks around the office saying, “We are so busy. I’m not complaining though; I love this!” and claps co-workers on the back more often than usual. Once he gets that out of his system, he gets back to work for several hours, only to repeat the process later.
With all this busyness, I am in a pickle. I don’t know anything about mortgages, and the guys who do have the scoop on mortgages are too busy working on mortgages to tell me anything about them.
With that, I’m going to give you all my tasty lasagna recipe. Since lots of you are out buying homes, you might as well put that new kitchen to use, invite some friends over, discuss literature and fine art, possibly wear hats, and devour this lovely lasagna.
Just the Spinach Lasagna
6 cooked whole wheat lasagna noodles
1 half pound pack mushrooms, cut into quarters
1 Tbsp olive oil
Jennie-O Turkey – Italian Seasoned – this comes in 1.25 lb packs, so I half it and freeze the rest to use another time.
1 25 oz jar Naturally Preferred Organic Roasted Garlic Pasta Sauce
½ chopped onion
4 cloves minced garlic
15 oz low-fat cottage cheese
1 ¼ cup shredded mozzarella, divided
1 cup shredded parmesan, divided
As much chopped fresh spinach as you want (I use about ½ lb)
1 tsp basil
½ tsp oregano
Chopped Parsley (optional)
Directions: (Oven temp: 475, and then 375)
Place mushrooms on a baking sheet lined with foil. Brush mushrooms with olive oil and sprinkle with cracked pepper. Cook at 475 for 15 minutes. Remove, then lower oven temp to 375.
While mushrooms are cooking, boil your pasta. (When pasta is done, drain and rinse with cold water. Set aside.)
While pasta is cooking, cook the onion and garlic in a large pan for 30 seconds to a minute. Add turkey and cook until done. Stir in the pasta sauce and turn heat to low. Stir in the cooked mushrooms. Cover and let sit on lowest heat while you prepare the cheese layer.
In a large bowl, mix beaten egg, chopped spinach, cottage cheese, 1 cup mozzarella, ¾ cup of parmesan, basil, oregano, and cracked pepper.
In 9×13 baking dish, layer: 3 noodles, half of the spinach mixture, half of the meat sauce – repeat. On top, sprinkle the rest of the parmesan and mozzarella, plus cracked pepper and parsley if you want.
Bake uncovered at 375 for 35 minutes. Let sit 10 minutes before serving. Serves about 6.
This is a good one to freeze in individual portions too.
If you have any questions about the recipe, call me. If you have any questions about mortgages, call the ole Bosses. They would love to handle your loan, answer your questions, and in Chad’s case, possibly slap you on the back.