Spinach Lasagna and Green Beans with Carrots & Mushrooms

I never cook my lasagna noodles beforehand when I make lasagna. It isn't necessary and I find I'm not very coordinated when I try to work with limp, wet noodles. In the stores I've seen "special no-cook" lasagna noodles. You can buy those if you like, but any kind will work just as well.

I like to serve this lasagna with garlic toast and Green Beans with Carrots & Mushrooms. This is probably my favorite recipe for green beans.


Spinach Lasagna

1-1/2 cups spaghetti sauce, or better yet, homemade sauce if you have it
1/4 cup dry red wine*
1/4 cup water
9 lasagna noodles, uncooked
12 oz. cottage cheese**
1 egg
1/2 teaspoon garlic powder
1 small onion, finely chopped
1/4 c. Parmesan cheese
10 oz. frozen chopped spinach, thawed and well-drained
1 cup shredded Mozzarella cheese

Preheat oven to 350°.

Spray a 12-in. x 8-in. baking dish with non-stick spray. Set aside

In bowl, combine spaghetti sauce with wine and water. Spread 1/2 cup of sauce over bottom of pan. Place a single layer of dry lasagna noodles over sauce.

In medium bowl, combine cottage cheese, egg, garlic powder, chopped onion and Parmesan cheese until mixed well. Spread half of this mixture over lasagna noodles in pan.

Sprinkle half of the well-drained spinach over the cottage cheese. Top with 3 more lasagna noodles and half of the remaining sauce mixture.

Repeat layers of cottage cheese mixture and spinach.

Top with remaining 3 noodles and the rest of the sauce. Make sure noodles are entirely covered with a layer of sauce (the need not be submerged in sauce, but should be well coated).

Sprinkle Mozzarella cheese over the top. Cover tightly with foil and back at 350° F. for 50 minutes. Uncover and bake an additional 10 minutes.

Serves 4- 6.

* Or you can use 1/2 cup water if you don't want to use wine.
** If you prefer, use Ricotta cheese. Spouse Guy prefers cottage cheese, so it's what I usually use.


Green Beans with Carrots & Mushrooms

2 tablespoons butter
2 tablespoons olive oil
1 large carrot, peeled and julienned
5 medium button mushrooms, with stems, sliced
1 pound whole fresh or frozen green beans (thawed if frozen)
1 teaspoon thyme leaves
salt and pepper to taste

Heat butter and oil in large skillet. Add all ingredients and saute until carrots and green beans are tender-crisp.

Serves 4 - 6.