cook-eat-write

SHUT. THE. FRONT. DOOR.

I know I always like what I cook. Well, usually. If I post it on here that pretty much means I liked it enough to share with people… but let me tell you: this lasagna is A-FREAKING-MAZING. Holy moly, so delish. This was night three of Blair Cooks For The Family (night one being the Scallop and Shrimp Bake with Parmesan Risotto and night two being Asian citrus marinated grilled Mahi Mahi) which is happening pretty much all week long since I got the green light to buy whatever I needed to do so on my Dad’s nickel this past weekend. This is the best result (in my opinion) so far.

Just to get this out of the way so you can stop reading and go make this for yourself: http://www.othersideoffifty.com/2011/03/spinach-mushroom-and-pesto-lasagna.html

Ease of preparation: 3.5
Taste: 4.5
Feeds: 6-8 easily

Like any good lasagna this bad boy takes a little bit of preparation and work, but all of that is definitely worth it for the end result. Including prep work and baking time this probably took me 2-2.5 hours, but I’m not really super fast in the kitchen. To be completely fair, I will say that Little Sister described this meal as “palatable” and would have preferred red sauce. I think she’s loony but I like to represent all opinions. Mother seemed to be a fan. Father will be testing later this evening or tomorrow.

Suggestions / Changes

Don’t change this. If you change it I will hurt you. I suppose I can support using an egg substitute as opposed to the egg if you wish to make this morevegetarian, but really that’s it. Perfect as-is.

Prepare for a photoshow!

The filling: spinach and ricotta and onion powder and an egg! 

Starting the sauce: garlic and onion and red pepper and olive oil!

Aerial view: the finished lasagna before the oven!

Finished product! Yummmm.

The inside of the lasagna after I removed the first slice. Yay!

Recipe property of: Maggie L.
(http://www.othersideoffifty.com)