Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

view all my recipes

Design by emtwo

« Salmon on Greens with Lime-Ginger Dressing | Main | Winter Vegetable Soup »

Spinach-and-Mushroom Lasagna

Spinach-and-Mushroom Lasagna

(We assembled the night before and then popped it in the oven the next night.)

1 (8-ounce) package uncooked lasagna noodles
1 teaspoon olive oil
7 cups sliced mushrooms (about 2 (8-ounce) packages)
3 cups sliced shiitake mushroom caps (about 2 (3 1/2-ounce) packages)
1/2 teaspoon ground nutmeg
3 garlic cloves, minced
2 (15-ounce) containers light ricotta cheese
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 teaspoon pepper
3 large egg whites
1 (25.5-ounce) bottle fat-free marinara sauce
Cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh oregano leaves (optional)

Cook lasagna noodles according to package directions, omitting salt and fat. Drain; set aside 9 noodles.
Heat oil in a nonstick skillet over medium heat. Add mushrooms; sauté 3 minutes. Add nutmeg and garlic; sauté 5 minutes. Set aside.
Combine ricotta and next 5 ingredients (ricotta through egg whites); set aside.
Preheat oven to 375°.
Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles.
Cover and bake at 375° for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves, if desired.
Yield: 9 servings

CALORIES 392(28% from fat); FAT 12.2g (sat 6.7g,mono 3.4g,poly 0.7g); PROTEIN 30g; CHOLESTEROL 38mg; CALCIUM 494mg; SODIUM 617mg; FIBER 5g; IRON 3.8mg; CARBOHYDRATE 38.6g
Cooking Light, APRIL 1997

TrackBack for this entry: