I have decided to start blogging again! I have been trying to find recipes that can be made and then portioned and frozen, as I work full-time as a cook and don't want to cook at home. Here is a recipe I found from Food Network's website which I modified. You can make your own tomato sauce or use whatever sauce you want. The feta cheese gives another flavor profile to the lasagna that is not normally seen, but is delicious.
Five Cheese and Spinach Lasagna
Ingredients:
12 dry lasagna noodles
1/4 cup olive oil
2 minced garlic cloves
1 10 oz. box of frozen spinach
1 pound cottage cheese
4 oz. feta cheese
3/4 cup Parmesan and Romano blend
1 pound shredded mozzarella
1/2 teaspoon nutmeg
1/8 teaspoon cayenne
1 egg, beaten
4 cups tomato sauce -- whatever kind you want :)
Preheat the oven to 350 degrees. Boil the lasagna noodles for approximately 10 minutes until al dente. Drain the water and rinse the noodles. Set aside. Saute the garlic in the olive oil, then add spinach and cook until dry (only a few minutes -- don't burn the garlic). Cool. Mix all the cheeses, leaving 2 cups of mozzarella aside, nutmeg, cayenne, egg, and spinach mixture. Cover the bottom of a 9 x 13 pan with a little bit of tomato sauce. Place 3 of the noodles in the bottom of the pan. Cover with 1/4 of the cheese mixture then 1/2 cup of tomato sauce. Repeat three more times. Then, sprinkle the rest of the mozzarella over the lasagna. Bake for 45 minutes.
If you want to freeze the lasagna to eat later, cool the lasagna completely, then cut into portions and wrap in foil. Place the foil into freezer bags and store in a place in the freezer where the lasagna will not be crushed. To reheat, defrost in the fridge and then reheat in the microwave.
Alternatively, you could prepare the entire lasagna and freeze the entire lasagna wrapped in foil. Defrost in the fridge and then bake as directed.
