Tuesday, August 5, 2008

Summer Eats - Spinach, Mushroom and Ricotta Lasgna

So we just got back from the cottage yesterday (it was a long weekend in Ontario). So knowing that I didn't have any groceries in the house, I gave my boys the option of whatever they wanted for dinner.

It was a an easy pick for my little one...LASAGNA!!!

My main man piped in with a "mmm... can we have spinach and ricotta???"

Well obviously I can't dissapoint so lasgna it was.

We don't eat vegetarian all the time but with a meal like this , a dish packed full of veggies is the only way to go.

I list spinach and mushroom, but obviously you can choose whatever veg you want.

Oh I almost forgot one thing. I still have NO!!!!!! oven (my main man is clinking away at it as we speak) so this pasta dish is done on the BBQ!







Spinach, Mushroom and Ricotta Lasagna:

1 large can crushed tomatoes
1 small can of tomato paste
2 500ml tubs of creamy ricotta cheese (I used one full fat and one low fat)
1 small tube of herbed chevre cheese, crumbled
12 - 15 mushrooms or so you have about 2 cups , sliced
2 bags of baby spinach
1 box of oven ready lasagna sheets
3 cloves of garlic, sliced
3 tbsp olive oil
1 tbsp of balsamic vinager
1 sprig of fresh thyme
salt and pepper
1/2 cup grated parmesan cheese






Mix crushed tomatos and tomato paste together in a bowl with some salt and pepper, set aside
Mix ricotta together with chevre, add some salt and pepper to taste

Heat large pan on medium heat with a tbsp of olive oil and add garlic and thyme.
Add mushrooms and saute for 2 - 3mins.
Add a tbsp of balsamic vinager and saute for an additional 2 mins, set aside

Heat a large pan on high heat and add olive oil and garlic.
Add spinach and add some salt and pepper.
Add a tsp of water and clamp a lid on the pan for about 3 mins, till just wilted.
Set aside.

Take tomato sauce and heat itup in the microwave for about 2 mins till just a bit warm.

In a 13 x 9 inch pan , spread some tomato sauce on the bottom of the pan. Line with pasta sheets. Spread more tomato sauce, cheese mixture, some mushrooms and spinach.

Top with some more tomato sauce. Repeat process until everything is gone.

MAKE SURE you end up with sauce on the top or a mixture of the cheese and sauce.

Sprinkle some parmesan on top.

Cover the top with foil and place on the BBQ.

Use indirect heat at about 375 degrees for 45 - 50 minutes

My broiler still works so I browned the top (without foil) for about 5 - 7 minute.

Let sit for 10 minutes and then

MANGE!


4 comments:

veda murthy said...
This comment has been removed by the author.
veda murthy said...

hi came to ur blog thorugh..meetas...i love lasagna...but how i wish i had an oven to prepare this....

NOT SO VANILLA said...

the best part about this one is that you don't need a oven. I did mine on the BBQ. You just have to watch the temperature.
Do you have something similar to an oven?

Oakley Rhodes said...

wow great job using the grill!