Lasagna Love

I know I  know….it is such a clique – but when the weather finally turns a bit cool, the urge to spend time in the kitchen really hits me! This past week was no exception to that calling.

Nesting at home with friends was just the ticket for Sunday night, with lasagna calling out my name. Since spinach, mushrooms, and fresh fennel were just a’waiting for a new home, I obliged them by adding them as happy little friends in a veggie lasagna.

Drain Noodles

Here’s how it happened:

Boiled those noodles, sautéed the mushrooms, added sliced fennel, tossed in about 6 cloves of minced garlic, and some oregano, thyme, and pepper. Once that mixture was softened, off to a bowl it went to wait while it’s friend, the spinach, was wilted in the same pan with a little olive oil and pepper.

Mix together about 8 ounces of low-fat ricotta with 2 eggs, and add in some Italian seasoning along with a tiny bit of salt and lots of pepper. Stir until creamy and smooth. Add about 4-6 ounces of shredded Italian cheese blend. Stir to blend.

Noodles are done, veggies are ready, and now all we needed was a large dish with a little marinara spread across the bottom. In go the first layer of noodles, next comes the ricotta / egg / shredded Italian blend cheese mixture, then a layer of veggies and spinach, some marinara and shredded mozzarella on top….keep up the layers until you get to the tippy top.

Start the layers

Once you reach the top layer of noodles, spread on the remaining ricotta mixture, the rest of the marinara, and the final layer of shredded cheese.

Pour the sauce

Top Layer

Spread the final chs

Here is the secret ingredient: Cooking Spray on aluminum foil – sealed on top off the dish.

In the oven she goes at 375 degrees for about 35 minutes. Remove the foil (see, no cheese sticks, right? That secret ingredient is working!) and bake another 20 minutes at 350 degrees, until bubbly and calling out your name!

Remove from oven, and let that baby rest for 5 minutes (if you can resist temptation that long!….) and cut into yummy squares.

Finished Lasagna

Add a salad, and some warm bread, and dinner is served.

Cut the Lasagna

Come on cool weather!!! Buon Appetito!


About Our Kitchen Inventions

Inspired by travels to Italy, cooking with fresh ingredients, sharing our Kitchen Inventions dinners with friends, and enjoying good wine. Photography and cooking are the main focus for our site. Please stop by Wade's website to enjoy more of his works of photography.
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8 Responses to Lasagna Love

  1. I agree cooler weather makes me want to cook more too! Your lasagna looks awesome. Can you believe I’ve never had fennel?! What does it taste like?


    • Fennel is one of my faves – it is a slight anise / licorice flavor (which I don’t like licorice!), but when you saute or roast it, the flavor is fabulous. The best way I’ve ever eaten it is to saute it with garlic in olive oil, add some cooked penne pasta, a little white wine, and top it with blue cheese…it all melts together like magic…think there is a post of the recipe on my blog somewhere…tasty!


  2. Oh, absolutely perfect for the weather we’re having here. I almost can’t wait to have the kitchen back to get some real food in me. You know I’ve been trying to get some healthy options at the supermarket with pre-prepped meals ready to be microwaved but even the best just don’t taste quite right. I could get out there & do the grill but frankly the cleaning up in the bathroom sink or tub is just overwhelming with all of the issues that keep coming up on the remodeling. Last week was the worse so I can only hope it’s clear sailing from here on out… please?


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