Tasty Tuesdays: Spinach & Broccoli Lasagna

Welcome to Tasty Tuesdays!

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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.

Ingredients:

- 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?

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