Katie's Musings

A blog about cooking, knitting, books, and parenting

Spinach Lasagna

Last night I made veggie lasagna, and it was amazing!! Definitely the best lasagna I’ve ever made. I’ve always preferred veggie lasagna to meat lasagna (perhaps as a result of growing up vegetarian), and this one was wonderful– loaded with spinach, mushrooms, and red pepper, with lots of delicious cheese. I used this recipe for veggie lasagna from Allrecipes, but I adapted it a bit (using some of the suggestions in the comments on the recipe). Here’s my version:

Spinach Lasagna

  • 2 Tbsp. olive oil
  • 1/2 onion, chopped
  • 1 medium red pepper, chopped
  • about 12 crimini mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 1 large bunch spinach
  • about 1 1/2 tsp. Italian seasoning
  • salt and pepper to taste
  • 2 cans basil-garlic flavored diced tomatoes
  • 1 tsp. brown sugar
  • 1/2 of an 8-oz. box of lasagna noodles
  • 15 oz. low-fat ricotta cheese
  • about 1/2 cup fresh grated parmesan cheese
  • about 1/2 cup fresh grated mozzarella cheese

To make the sauce: saute the onions, garlic, mushrooms, and red pepper in the olive oil. Season with salt and pepper, and 1/2 tsp. Italian seasoning. When the vegetables are tender, add the 2 cans of diced tomatoes (undrained), and the brown sugar. Lower the heat and simmer for a few minutes.

To prepare the spinach: steam the spinach over boiling water until it’s lightly cooked (but not overcooked).

To prepare the cheese: In a large bowl, mix the ricotta cheese with the parmesan cheese, and add 1 tsp. Italian seasoning.

To prepare the lasagna noodles: bring a pot of salted water to boiling, and add the noodles. Cook only for a few minutes, until the noodles are starting to become soft and pliable, but aren’t yet fully cooked. Drain.

In a 9×6 casserole dish, layer the sauce, noodles, spinach, ricotta cheese, and mozzarella cheese, until it’s all used up, ending with a layer of sauce and mozzarella cheese. Bake at 350 for 1 hour, and then let rest for about 10 minutes before serving.


October 22, 2010 Posted by | food, recipes | , , , , | Leave a comment

Spinach dip

I took this spinach dip to our church fellowship hour this morning. I’d never tried this recipe before, but it turned out great! I made it last night, so that it would have time to cool overnight in the refrigerator. I used this recipe for spinach-parmesan dip, and it was great! The only changes I made were to double or triple the recipe (I didn’t measure, just added what felt like the right amounts!), and I added 1/2 finely chopped leek to the garlic and spinach.

October 17, 2010 Posted by | food, recipes | , | Leave a comment

Spinach Mac and Cheese

Yesterday I made up a recipe for spinach macaroni and cheese, and I’m pretty sure it was the best mac-and-cheese I’ve ever had!! It was sooo good! Emmett really loved it! We had the leftovers for lunch today, along with leftover shepherd’s pie.

Spinach Macaroni and Cheese

  • about 8 oz. elbow pasta (half a box)
  • about 8 oz. extra sharp cheddar cheese, grated
  • about 2 oz. goat cheese
  • about 2-3 cups uncooked baby spinach
  • about 1 cup heavy cream
  • about 2 cups whole milk
  • about 3 tbsp. butter or margarine
  • about 3-4 tbsp. flour
  • 2 tsp. dijon mustard
  • 1/2 tsp. salt
  • 2-3 tbsp. finely chopped sage leaves
  • 1 tsp. butter or oil

Boil the pasta until just done, then drain and put in a greased casserole dish. Preheat oven to 350. While the pasta is boiling, make the sauce: melt the butter, then whisk in the flour. Add the milk and cream, and cook on medium-low heat until thickening. Add the grated cheddar cheese, the mustard, salt, and the goat cheese. Stir until it’s all melted. Pour the cheese sauce over the pasta and stir to combine. Melt some butter or heat some oil in a pan, and add the chopped sage leaves. Cook until the leaves are starting to crisp. Mix the uncooked baby spinach and half of the sage leaves in with the macaroni. Sprinkle the rest of the sage leaves on top of the macaroni, and add a little grated cheddar cheese. Bake for 20-30 minutes or until the cheese is all bubbly and crisping on top.

June 16, 2010 Posted by | food | , , | Leave a comment

Tortellini Soup

tortellini soup

Last night when I cooked the butternut squash and the spinach for the gratin, I reserved the cooking water, and I used it tonight to make a tortellini soup! I used onion and garlic sauteed in olive oil, spinach, collards, store-bought spinach-mushroom tortellini, cannellini beans, oregano, and the reserved broth. I served it with cheddar-garlic biscuits. It turned out pretty good!

January 28, 2010 Posted by | food, recipes | , , , | Leave a comment

Butternut Squash and Spinach Gratin


This week’s veggie box included lots of goodies, including new potatoes, butternut squash, collard greens, and spinach. I just love all these winter vegetables! Butternut squash has become one of my new favorites, which is good since we’ve been getting it in our veggie box every week for the last couple of weeks! I’ve made butternut squash soup several times recently, so I wanted to find something different to make tonight. I decided on a butternut squash and spinach gratin, adapted from this recipe.

Butternut Squash and Spinach Gratin

  • 1 small butternut squash
  • a large bunch of baby spinach
  • about 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 tbsp. butter
  • 4 tbsp. flour
  • parmesan cheese
  • Italian flavored bread crumbs
  • 1 chicken bouillon cube

Peel the butternut squash, cut it in half lengthwise, remove the seeds, and then slice it thinly. Put it into a pot of boiling water with a bouillon cube. (Note: to make this recipe completely vegetarian, either use a vegetable bouillon cube or omit the bouillon altogether.) Put the spinach in a separate pan and steam until just cooked. Drain the squash and the spinach.

To make the white sauce, melt butter over medium heat, stir in the flour, and then stir in the milk and cream and cook until it thickens, stirring frequently.

Preheat the oven to 350, and lightly rub the inside of a casserole dish with olive oil. Fill the casserole dish with layers of squash, spinach, white sauce, parmesan cheese, and bread crumbs. Bake for about 25 minutes.

January 27, 2010 Posted by | food, recipes | , , , | Leave a comment