Creamy Spinach Lasagna

This is a delicious healthy recipe from Cookinglight.com. Everyone liked it, even though it is filled with spinach rather than meat. I cooked fresh spinach and used regular noodles. Also, I used Monteray Jack cheese, since that is what I had on hand. The leftovers the next day were even better!

Ingredients

• 1 tablespoon olive oil
• 2 1/4 cups chopped onion (about 2 medium)
• 2 garlic cloves, minced
• 1 (16-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 3 cups 2% reduced-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 1 (26-ounce) jar marinara sauce, divided
• Cooking spray
• 12 cooked whole wheat lasagna noodles, divided
• 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
• Parsley sprigs (optional)

Preparation

Preheat oven to 375°.

Heat oil in a large skillet over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.

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 spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top. Garnish with parsley sprigs, if desired.

Nutritional Information

Calories:

328 (25% from fat)

Fat:

9.3g (sat 3.8g,mono 3.6g,poly 1.2g)

Protein:

17.3g

Carbohydrate:

45.6g

Fiber:

6.9g

Cholesterol:

19mg

Iron:

3.1mg

Sodium:

726mg

Calcium:

371mg

Amish Breakfast Casserole

I also made this egg casserole version this morning. This is all made in the morning and baked. People said it was really good, but it was all gone before I got a chance to try it! Very quick and easy to make, would make a good dinner as well.

* 1 pound sliced bacon, diced
* 1 medium sweet onion, chopped
* 6 eggs, lightly beaten
* 4 cups frozen shredded hash brown potatoes, thawed
* 2 cups shredded Cheddar cheese
* 1 1/2 cups small curd cottage cheese
* 1 1/4 cups shredded Swiss cheese

DIRECTIONS

1. In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Sausage Egg Casserole

I found this recipe on Allrecipes.com. I made it this morning for breakfast for the Singles Ward. It turned out delicious. I made two casseroles, one with mushrooms and onion and one without. I thought the one without was just as good. This is partially made the night before, then add the flour mixture and bake in the morning.

* 3/4 pound ground pork sausage
* 1 tablespoon butter
* 4 green onions, chopped
* 1/2 pound fresh mushrooms, sliced
* 10 eggs, beaten
* 1 (16 ounce) container low-fat cottage cheese
* 1 pound Monterey Jack cheese, shredded
* 2 (4 ounce) cans diced green chile peppers, drained

* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/3 cup butter, melted


DIRECTIONS

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

Easy Quiche

I love this recipe!  So easy, yet elegant enough for company.  I cook it for every brunch I attend.  Tonight we had it for dinner with salad and orange rolls.  (Printed from Allrecipes.com)

2 C milk

4 eggs

3/4 C Bisquick

1/4 C butter, softened

1 C grated parmesan cheese

1 (10 ounce) pkg chopped frozen broccoli, thawed and drained

1 C cubed cooked ham

8 ounces shredded Cheddar cheese

Preheat oven to 375 degrees .  Lightly grease a 10 inch quiche dish.  In a large bowl, beat together milk, eggs, baking mix butter and parm cheese.  Batter will be lumpy.  Stir in broccoli, ham and cheddar cheese.  Pour into prepared quiche dish.  Bake in preheated oven  about 25 minutes, until eggs are set and top is golden brown.  (Will take longer if baked in a deeper pie dish)