Because 2020 and we are all feeling a bit worn out this year is not creative at all. When I asked my friends what they wanted for our very small gathering this year, Spinach Lasagna was the winner. Just like last year.
Further discussions found that they had never seen Groundhog Day...so that’s this year’s movie choice and it all seems so very appropriate.
One of my favorite nights of the year. Friends come over for Christmas Eve dinner and then we watch a movie. Tonight: Strictly Ballroom, a quirky Australian treat by Baz Luhrman.
This year I had a request to make Spinach Lasagna again, I haven’t made it for a few years. I really like it because I can prep it ahead and the night of the party I’m not stuck in the kitchen.
On the board:
- Spinach Lasagna
- Green Beans Tossed w/Butter & Lemon Pepper
- Garlic Cheese Bread
- Ice Cream Sundae Bar
This recipe takes about an hour to prepare and another hour to cook. It easily serves 6 – 8. I made it on Sunday and refrigerated. It will need additional cooking time to bring the center up to temperature.
- 3-15 oz cans tomato sauce
- 2-6 oz cans tomato paste
- 14 oz can diced tomatoes
- 2 tsp oregano, crushed
- 2 tsp basil, crushed
- 2 tsp crushed garlic
- 1 medium carrot, peeled & finely grated
- pinch of sugar (reduces acidity of the tomatoes)
- Optional: ½ lb ground beef and ½ spicy Italian sausage, browned
Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.
- 1 pkg lasagna noodles (16 oz), cooked and placed in cool water until layering
- 16 oz ricotta cheese
- 8 oz package frozen spinach, thawed or 8 oz fresh, washed and dried
- 1 egg
- 12 oz sliced mozzarella cheese
- ½ cup parmesan cheese
13×9 baking dish (I prefer glass), lightly oiled
To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish.
Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it).
Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and parmesan cheese.
Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.
I made my Crusty Slow-Rise Bread and then sliced it length-wise, slathered in garlic butter, mozzarella and Parmesan and broiled until golden brown. Yum!
Green Beans Tossed with Butter and Lemon Pepper
This one is so easy. I used fancy frozen green beans, steamed, drained and then tossed with lots of butter and lemon pepper seasoning. You can substitute EVOL if desired.
Dessert is our annual Ice Cream Sundae Bar – lots of vanilla ice cream, caramel sauce, chocolate sauce, peanuts, almonds, walnuts and pecans. I also put out any remaining Christmas cookies.
I have to get back to cleaning the house! Merry Christmas Eve!