I feel like I need to apologize for the lack of vegetable recipes the past several [uh, seven] months…
I just can’t get myself to eat a vegetable to save my life. I’ve tried, really I have and the gag refluxes are just as strong.
Although… I did have TWO servings of a quinoa salad [prepared by someone else] this weekend and no reactions. Mayyyyybe this means I’ll be able to branch out the next few months and get a few more vegetable recipes on the blog. Maybe. We’ll see.
In the meantime, I’m sneaking in the healthy
crap stuff. Like spinach in lasagna.
With my stomach continuing to shrink, I decided to make individual portions of lasagna. Also, these are great if there’s various preferences in one household. For instance, my husband wanted meat, so I added ground turkey to a few cups. Then some cups I made without spinach and others I did with the spinach/cheese mixture, but no meat.
This way, everyone’s happy.
I even packed a few in a container and took with me when I drove up to Seattle this passed weekend. It was perfect because I was starving when I arrived and all I had to do was heat a few of these cups up and I was one happy camper.
I’m pretty confident that these would go over great with both kids AND adults.
If you’re not into the individual portions, this can easily be made in any size baking dish.
This is a great dish to bring to a new mom [just saying], a family who needs a little extra help with meals, a friend’s house for a casual night in, or a big dish of this for yourself that way you’re ready for the week.
Lots of options.
Yes, as you can guess, I’ve made this multiple times and in various dishes [or tins].
No one in my house is complaining.
Lightened Spinach Lasagna, Gluten-free
- Lasagna Noodles, Gluten-free [or regular if you prefer/can]
- 6-8 ounces frozen spinach, defrosted & chopped
- 15 ounces light ricotta cheese
- 1/2 cup parmesan cheese, plus more for topping
- 1 cup skim mozzarella
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 egg + 1 egg white, slightly beaten
- 32 ounces tomato sauce – jar, can or homemade
Optional – lean ground turkey, cooked
In a large pot, salt water and bring to a boil. Cook lasagna noodles according to package, but for only 7-10 minutes or until noodles are al dente. Lay noodles on parchment paper to dry.
note: gluten-free noodles typically require less cooking time than wheat or regular noodles.
Preheat oven to 375 degrees.
For the spinach, press between paper towel to drain excess water.
In a large bowl, mix together ricotta, parmesan, mozzarella, basil, oregano, eggs and spinach.
Spray cupcake tin with cooking spray. Cut a few lasagna noodles about 5-6 inches and some 3-4 inches.
Spoon a tablespoon of tomato sauce on the bottom of each cup. Place one cut lasagna noodle [5-6″] in each cup, so it covers the bottom and goes up on the sides. Spread about 1/2-1 tablespoon of cheese/spinach mixture, [add ground turkey, if using], add another 1-2 tablespoons tomato sauce. Place one [3-4″] noodle on top, spread cheese/spinach mixture, [add ground turkey, if using], and then tomato sauce. Place another [3-4″] noodle on top, about 1/2 tablespoon tomato sauce and then sprinkle with parmesan cheese. Continue until all cups are filled.
Cover with foil. Bake for 8 minutes, remove foil and bake for another 10-15 minutes.
Remove, serve and enjoy!
Spoon tomato sauce on the bottom of baking dish. Lay lasagna noodles, side by side, lengthwise. Spread cheese/spinach mixture, about 1/2 cup on top of noodles. Add ground turkey, if using. Spread about 3/4-1 cup tomato sauce, then lay noodles on top, side by side. Continue the layers – cheese/spinach mixture, ground turkey [if using] and then tomato sauce. Layer the last of the noodles, side by side, then tomato sauce and sprinkle about 1/2 cup parmesan cheese on top.
Cover with foil. Bake for 15 minutes, remove foil and bake for another 20-25 minutes.
Remove, serve and enjoy!
*Gluten-free *Vegetarian-without meat
Inspired by Serious Eats
August 13 2012