Guest guest Posted June 30, 2006 Report Share Posted June 30, 2006 I'm a lurker, but also a new member to your list. What wonderful recipes, and insights, and just friendly warmth you have here. Thank you for letting me join... Damia Southern Utah " May you never forget what is worth remembering, Or remember what is best forgotten... " Old Irish Blessing Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2006 Report Share Posted June 30, 2006 The ingredients are approximate, since I am a handful of this and that cook unless making pastries. Sooo... 16 ounces lasagna noodles, cooked, drained 1 or 2 Packages frozen, chopped spinach or 1 pound fresh, chopped 1 pound Mozzarella, shredded 2, 8 ounce packages cream cheese, softened (bet silken tofu would work,but haven't tried this) 1 pound fresh mushrooms, sliced 1 tablespoon oil 1 to 2 cups Bechamel sauce (simple white sauce, recipe follows) OR one can cream of mushroom soup Grated fresh Parmesan cheese (promise me not that stuff in a can, please!!!) Mixed Italian spices or what you like (I make my own: oregano, basil, parsley, little little little rosemary, thyme, and ground bay ...light hand on the bay, it is powerful stuff) Salt pepper to taste Cook pasta, stirring occassionally to keep from sticking together, then drain. Put back in pot and cover with cool water just while you are assembling the rest. Microwave frozen spinach (or fresh) till cooked. Do Not Add Water!. Squeeze out any water, patting with paper towels. Mix softened cream cheese, spinach and about a cup of Bechamel (or mushroom soup, no milk or water added) together, taste and add spices as you like. If hard to stir together, add a little more Bechamel. Be very sparing with the salt, as the cheeses will make it taste saltier. Saute mushrooms in oil till almost golden brown.(In this household that means make sure the husband is not around to steal shrooms from the pan.) Add to spinach and cream cheese mixture. Put a layer of noodles on the bottom of the lasagna pan, top with the spinach, mushroom, cheese mixture, then generous handful or two of shredded Mozzarella and sprinkling of grated Parmesan. Continue till you run out of spinach mixture. Leftover noodles can be used in other dishes. You wouldn't believe the things I freeze, lol. Finish with more Mozzarella and Parmesan. Bake at 350 F for about 30 to 45 minutes. Gorgeous leftover. Substitute Sargento's 6 Italian cheese blend (yum...asagio, Mozzarella, Parmesan, etc) Substitute broccoli for spinach Substitute blend of zucchini, onions, broccoli,whatever for spinach Bechamel The first sauce I was taught and still my favorite. This is the basis of many sauces in French cuisine. 2 tablespoons unsalted butter (or margarine) 2 tablespoons flour 1 cup heated milk (be gentle heating milk, it scorches fast.I usually just heat in the microwave) Salt, pepper to taste Melt butter in saucepan, add flour, stirring well. Over medium heat add milk, stirring (or whisking) constantly. Cook, stirring, till thickened. Voila, you are done. How low will we go? Check out Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 30, 2006 Report Share Posted June 30, 2006 Welcome Damia, Happy that you decided to post instead of being a " lurker'. By the way we are neighbors..Smiles and hugs from Colorado Deanna -- In , starwalker1 wrote: > > I'm a lurker, but also a new member to your list. -text portions of this message have been removed] > Quote Link to comment Share on other sites More sharing options...
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