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

Skillet Macaroni and Cheese

a delicious and easy recipes from My Kitchen Cafe

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn't need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

Macaroni and Cheese

1 pound elbow pasta

4 tablespoons butter

1 small onion, chopped

1/4 cup all purpose flour

4 cups milk

1/8 tsp cayenne pepper (optional)

1 1/4 cups (5 oz.)shredded yellow Cheddar cheese

1 1/4 cups (5 oz.)shredded white Cheddar cheese

course salt and ground pepper

8 oz. ham diced into 1/2 inch pieces

2 slices white sandwich bread (I used wheat)

1. Preheat the oven to 375 degrees. Cook the pasta according to package instructions; drain and reserve. Meanwhile, in a 5 quart heavy pot, melt butter over medium heat. Add the onion; cook, stirring occasionally, until softened, 3-5 minutes. Whisk in the flour to coat the onion. Ina slow, steady stream, whisk in the milk until there are no lumps.

2. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, 6-8 minutes. Stir in the cayenne, if using, and 1 cup each of the yellow and white Cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

3. Toss the pasta with the cheese mixture; fold in the ham. Transfer to a 9×13 inch baking dish or individual dishes (see below). Set aside.

4. In a food processor, pulse the bread until large crumbs form. Toss together with the remaining 1/4 cup each white and yellow Cheddar, and 1/4 teaspoon salt. top the pasta with the breadcrumb mixture. Bake until the top is golden, about 30 minutes.

Three Cheese Chicken Penne Pasta Bake

1 1/2 cups penne pasta, uncooked
1 pkg (9 oz) fresh spinach leaves
1 lb chicken cut into pieces
1 tsp. dried basil leaves
1 jar (14 1/2 oz) spaghetti sauce
1 can (14 1/2 oz)diced tomatoes, drained
2 oz cream cheese, cubed
1 cup mozzarella cheese
2 tbsp parmesan cheese

heat oven to 375. Cook pasta, adding spinach to boiling water for last 1 min.
cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add sauce and tomatoes, bring to boil. Simmer 3 min or until chicken is done. Stir in cream cheese.
Drain pasta mixture and 1/2 cup mozzarella. Spoon into 2-qt baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Spaghetti Sauce

No more bottled spaghetti sauce for us! This tastes so much better, and hardly takes any more time. Thanks to Marilyn Johnson, as published in the Lindon 11th Ward Cookbook.

2 cans crushed tomatoes (I used diced, and blended in food processor)
2-1/2 t basil
1/2 chopped onion
1/4 c. sugar
1 pinch of celery seed
1 lb ground beef, browned
1 small can tomato paste
1 t garlic powder
1/2 chopped green pepper (I left this out for my picky husband)
1/2 T salt
1 t oregano

Combine and simmer 10 to 30 minutes.