My sister Maralee’s dinner tonight sounded so wonderful that I asked her to take a picture of it and write about it for my blog. This is from Maralee.
Last week I was having the Crystal Lake Interfaith Clergy Group over to the synagogue for lunch, and I bought all the ingredients for lasagna. Then it turned out we had some lasagna in the synagogue freezer, made by the 6th, 7th, and 8th grade boys in their social action group, and we had to use up before Passover. So there I was—stuck with the ingredients, which I brought home. Tonight I decided to use those ingredients to make lasagna at home, but there was one problem—we try to only use whole wheat pasta, and the leftover noodles were white! This is how I came to invent a new dish: Spaghetti Lasagna. It’s a quick dish to make, and here is how I did it:
- Barilla Italian Bake Pasta Sauce, 2 jars (or use your favorite)
- Ricotta cheese, 32 oz.
- Shredded Mozzarella, 16 oz.
- Shredded parmesan, ½ cup
- frozen chopped spinach, ten oz. package, thawed
- sliced baby portabella mushrooms, half a pound, uncooked
- spaghetti noodles, 1 lb., uncooked
In a 9×13 Pyrex dish pour a little of the sauce from each of the jars to cover the bottom.
Lay half the spaghetti length-wise to cover the entire dish—you might want to break some in half to fill in the ends.
Pour the rest of one jar of sauce over the spaghetti and place sliced mushrooms over the sauce to cover (some slices were too thick and I sliced them thinner).
Spread half the ricotta over the mushroomed sauce (I spread it by hand).
Sprinkle half the mozzarella over the ricotta, and ¼ cup of the Parmesan,
Lay the other half of the spaghetti over the cheese,
Mix the spinach with the rest of the sauce and spread over the spaghetti,
Finish off with the rest of the ricotta followed by the rest of the mozzarella and parmesan.
Bake for 50 minutes.