Decided to use up that excess spinach in a nice lasagna. It worked out very well, despite my not having quite enough pasta for the traditional (at least in my kitchen) three layers of noodles.
I used 2 pints of the tomato sauce we canned from last summer’s garden. Four cheeses: Riccota, Parmesan, mozzarella, and a generous grating of asiago. I ransacked the freezers for some Italian sausage to no avail, but did uncover a package of ground pork so I made my own “Italian” sausage. Mince a couple of cloves of garlic, sprinkle in some dried basil, oregano, thyme, and fennel seed. Salt and black pepper to taste, as well as some red pepper flakes. I shook in some paprika and a dash of cayenne just for fun. Mush it all together in a bowl and then brown the meat in a pan and then set aside on some paper towels to drain.
I sautéed the spinach in some garlic and olive oil, doesn’t take long for it all to wilt down. Chop it roughly after cooking and set it to drain in a sieve over a bowl.
Some recipes say mix the shredded cheeses with the riccota, others say spread them separately when assembling the layers. I mashed all them together except for the asiago that was grated over the top.
Anyway, assemble the layers as you see fit because I bet you’ve done it before and who am I to dictate methods. lol
I covered my casserole with foil and cooked it at 350 for 45 minutes, then peeled the foil so the top could toast a bit, say another 15 minutes. Take it out and let it rest for a while, really, let it cool down for 20-30 minutes.
Serve with garlic toast and a nice salad:
I set the leftover slices of lasagna out on a sheet pan lined with paper and have it in the big freezer so that I can individually wrap the frozen blocks and stow the lot of them in a big plastic freezer bag. Makes it really easy to get out just enough to thaw and reheat for a nice lunch.