Lasagne soup

The title is a joke.

I made lasagne in a bread loaf pan because I only had 8 no boil lasagne noodles.

So I layered plain sauce, noodles, ricotta from Klein Farm, heaps of spinach, some garlic powder and some Italian seasoning.

I didn't do the egg and multiple cheese thing. Wanted to keep the dairy to a minimum and keep the recipe quick.

It was tasty even if it was soupy.

Sausage Spinach Lasagna

I had a coupon for ricotta so I thought I'd make lasagne. I bought several cans of sauce for this lasagne only to find that by the time I got around to making it, my husband had used all but one can for pasta.

Ingredients
- one pound mild Italian sausage, ground
- 15 ounces tomato sauce
- Italian seasoning, about a tablespoon
- 2 brown eggs
- 15 ounces ricotta
- 2 cups spinach
- 3/4 cup grated parmesan/reggiano
- 12 no boil lasagne noodles

Brown the sausage and add tomato sauce and Italian seasoning. Let simmer.

In large bowl, mix both cheeses, eggs and spinach.

Layer into 9 x 13 Pyrex dish-- sauce, four noodles, sauce, think layer of cheese; noodles, sauce, cheese; noodles, remaining sauce.

I would have preferred double the amount of sauce. I didn't think to add garlic.

Cover with foil and bake for 60-70 minutes at 375. Remove foil and bake another 5-10 minutes to let crisp.

Let stand before serving.

Spinach Lasagne

I did not put forth my best effort on this one. My daughter requested lasagne, and it's not one of my favorites to make, but since her father is preparing dinner tomorrow I thought it would be a nice treat for them. A hot meal when Mommy's not here.

This is a small lasagne in I believe a 14 by 9 Pyrex dish, only about two inches deep.

For the cheese filling:
about a pound and a half fresh ricotta
one can spinach
garlic powder
basil
pizza and pasta seasoning

I mixed everything together (including the liquid from the spinach) with about a tablespoon garlic powder, two tablespoons basil, two tablespoons pizza and pasta seasoning.

For sauce, I use one can (the little 8 ounce cans) of generic no salt added tomato sauce. That's why I put so many seasonings in the cheese mix. Commercial tomato sauces have a ton of salt and sugar. And they're expensive. I've tried making my own. So far, it's not worth the effort.

Some mozzarella would me nice. And of course the no boil lasagne noodles.

I poured at least half a can of sauce on the bottom of the dish, layered in a single layer of noodles and put in the other half a can of sauce. Then I plopped in half the ricotta spinach mixture, which filled about half the dish. Oops. More sauce. More noodles. A layer of mozzarella. The rest of the cheese. More sauce. More noodles. A second layer of noodles. More mozzarella, more sauce. Done.

Update: It's not my best work, somewhat bland, but edible. Easy to doctor on the table if needed. I had a small serving for dinner. My husband packed some for lunch and I had cold lasagne for breakfast. With the remaining portion, I sliced two pieces for future lunches and packed those in aluminum foil to freeze.

I like my lasagne crispy, so I took a piece the size of a loaf pan, wrapped it in foil with the seam on top, and placed it inside a pyrex loaf pan. This particular pan has a lid that I had planned to put on before I froze, but now I can't find it. My thought was to freeze in the dish, thaw in fridge, remove the lid, crack the foil and toss back in oven for another meal.