Tuesday, February 19, 2013

Tasty Tuesdays: Spinach & Broccoli Lasagna

Welcome to Tasty Tuesdays!

{ I have a $25 Scentsy giveaway going on!  CLICK HERE to enter }

I have another pasta dish to share with you today.  Are you surprised?  I can't stop making pasta!  This is another easy to make dish {although there is some prep required}, and perfect for cold winter nights.

- 1 tablespoon olive oil
- 1 small onion; finally chopped
- 2 cloves garlic; finely chopped
- 1 10 oz package frozen leaf spinach
- 1 10 oz package frozen broccoli
- 1 15 oz container ricotta
- 1-1/2 cup mozzarella; grated
- 1/2 cup Parmesan; grated
- 4 oz smoked Gouda; sliced thin
- 1 cup skim milk
- 4 oz cream cheese; cut into pieces
- handful fresh basil leaves
- 8-10 no-boil lasagna pasta
- salt & pepper

{ Recipe adapted from this one found in the January 2013 issue of Woman's Day Magazine }

1.  Heat oven to 425 degrees F.  Heat the oil in a large skillet over medium-low heat. Add the onion, 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more.

2.  While the onion is cooking, thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta, 1 cup mozzarella, and 1/4 cup Parmasaan.

3.  Add the milk to the onions and whisk to combine. Bring to a simmer, then whisk in the cream cheese and remaining 1/4 cup Parmasan. Gently simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.

4.  Spread 1/2 cup of the sauce on the bottom of an 8-inch square baking dish. Top with 2 1/2 noodles (breaking as necessary to fit). Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture, gouda slices, and basil. Repeat two more times.

5.  Sprinkle with the remaining 1/2 cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the pasta is tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.

I appologize for the horrible photos - it was pitch black out when I took these, hence the horrible incadescent lighting.  I need a little low-light photogaphy help.

What did you cook this week?

Party Rules:
1.  Add a link to the post you are linking up back to this post
2.  Add the Tasty Tuesday button to the post you are linking up.  You will find the button and code on my sidebar.  Thanks!

{ Don't forget to enter the Scentsy Giveaway! }


  1. Thanks for hosting again this week! I can't believe I am the first to link up...I'm never the first! lol

  2. Your lasagna looks yummy! Thanks for sharing, I love new lasagna recipes. Thanks for hosting too! Have a great week.

  3. Thanks for hosting! Love greens with my pasta!

  4. This looks so yummy! Your photos are not bad at all!!! It is hard photographing food at night so you did a great job!! Thanks for hosting!

  5. Oh, yum! We prefer lasagna "rolls", and this mixture would be such a fun change. Thank you, Alissa!

  6. Yum! Not that looks like a delish way to eat your veggies:)

  7. Sounds and looks delicious! Cannot wait to try this :)

    Happy Blogging!
    Happy Valley Chow

  8. Your lasagna looks delish! Thanks for hosting! susieQTpies

  9. I LOVE LOVE LOVE your porch. Can I come over? Thanks for sharing the pics. Also, thanks for hosting another great party. I went a little different for me this week with a "fish dish." I hope you will come over and share at my weekly party: http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-3/

    Have a great week!

  10. Thanks for hosting! It looks like there are some delicious looking recipes to check out!

  11. Thanks for hosting! Can't wait to check out all the fabulous ideas!

  12. Your lasagna looks Fabulous!!!! Thanks for hosting and have a great week!

  13. This looks so delicious! I pinned it so I can go back to it later.. linked back to your site, of course. I actually pin a lot of your recipes! They just all look so amazing! Keep up the great work, I love getting your emails!

  14. Thanks for hosting and your dish looks amazing!


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