Spinach and Mushroom Lasagna

I put this little number together for dinner tonight. All of the ingredients were already prepped (sliced and grated) because when I went to the store, it all was cheapest that way. So not only was it cheap, it was very easy to prepare! Plus, I didn't have any left over ingredients.

• 1 lb ground beef
• 1 pkg (8 oz) sliced mushrooms
• 1 pkg (10 oz) frozen chopped spinach
• 1 can (26 oz) garlic and herb pasta sauce (I use Hunt's)
• 1 container (15 oz) ricotta cheese
• 1 pkg (6 oz) shredded parmesan cheese
• 1 egg (whites only)
• 1 pkg (8 oz) shredded mozzarella cheese
• 1 pkg whole wheat lasagna noodles

Cook noodles until done, drain and set aside.


In a large saute pan, cook ground beef until done. Add mushrooms until cooked. Add spinach until it is no longer frozen. Add all but 1 cup pasta sauce. Let simmer.


In a bowl, mix the ricotta cheese, egg and half of the parmesan cheese.


To assemble:
Put 1/2 cup sauce on the bottom of a baking pan
Place 4 noodles in the bottom of pan to cover
Spread half of cheese mixture over noodles
Spread half of the meat and spinach mixture over cheese
Sprinkle just a little mozzarella cheese over mixture
Layer 4 more noodles
Spread remaining cheese mixture
Spread remaining meant and spinach mixture
Layer the remainder of the noodles
Spread the remainder of the sauce over noodles
Sprinkle the remaining mozzarella and parmesan cheese over the top


Cover with tin foil and bake at 350 for 45 minutes. Remove tin foil the last 10 minutes. 

Homemade BBQ Sauce

In a pinch, you can make your own BBQ sauce. I love this sauce on spare ribs! 

• 1 cup Ketchup
• 3/4 cup brown sugar
• 1/2 Tbs Worcestershire sauce
• 10 drops liquid smoke

Whisk ingredients together well. Use immediately on meat while it's cooking. Or, refrigerate for an hour before using.  

*I bought liquid smoke at Walmart for $1! The best investment! This may be the trick to my recreating Chick-Fil-A sauce. If I crack the code I'll post it!

Ratatouille

A recipe I learned while living in Paris. Perfect healthy meal to fill you up! Fast too!

• 2 Tbs extra virgin olive oil
• 1 small yellow onion, diced
• 2 cloves minced garlic
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 small eggplant, skin on, diced
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) plain tomato sauce (plus one can water)
• 1 can (15 oz) garbanzo beans, rinsed
• 2 Tbs sugar
• Herbes de Provence, to taste (you may also substitute dried basil, rosemary, and/or thyme)
• Salt, to taste

In a deep skillet, heat the olive oil on medium-high. Add onion, garlic, zucchini, squash and eggplant and cook until tender. Add the remaining ingredients and let simmer for 10 minutes. Serve over cooked couscous. 

You may also add diced peppers or carrots, or add ground turkey or top with grilled chicken.