Photo and Recipe Source: Back to the Cutting Board

This lasagna recipe sounds amazing. I’m always looking for variations on the all too typical pasta and tomato sauce dish, and this recipe is the perfect solution.

Ingredients
8 uncooked lasagna noodles
4 tsp. olive oil
1/3 cup finely chopped onion
1 (8 oz.) package sliced mushrooms (I left these out)
1 (6 oz.) package fresh baby spinach
3 garlic cloves, minced
1/2 cup mozzarella cheese, shredded
1/2 cup part-skim ricotta cheese
4 tbsp. fresh basil, minced
1/2 tsp. salt
1/4 tsp. crushed red pepper

Instructions
Cook lasagna noodles according to package directions. Drain and gently rinse with cold water.

While the noodles are cooking, prepare the sauce. Put all ingredients for the sauce in a blender and process until smooth. Set aside.

Heat olive oil in a large skillet over medium-high heat. Saute onion, mushrooms, spinach and garlic for 5 minutes.

Remove from heat and stir in cheeses, 2 tbsp. basil, salt and crushed red pepper.

Place the cooked noodles on a flat surface and spread 1/4 cup of the cheese mixture on top of each noodle. Roll up each noodle and place seam side down in a shallow 2 quart microwave-safe dish. Pour 1/4 sauce over each roll.

Cover dish with plastic wrap and microwave for 5 minutes or until thoroughly heated. Sprinkle with remaining 2 tbsp. of basil.

Recipe and Photo Source: Italian Chef

Whether you’re planning a romantic meal for two or a large family dinner party, this lasagna recipe is sure to please.

Spring the recipe!
Ingredients
4 lasagna noodles
1 cup filling (see here)
4 1/4 inch slices fresh mozzarella
12 pieces fresh asparagus–blanched, ends cut
1/2 cup roasted red pepper filets (buy prepared or better yet, roast your own)
2 cups pomodoro sauce (see here)
3 large fresh basil leaves–slivered
2 sprigs of whole basil leaves–for garnish

Instructions
Cook the lasagna noodles in a large pot of boiling, salted water for about 10 minutes, and drain while the noodles are still firm. Rinse the noodles under cold water to stop further cooking (remember, they will cook more in the oven.) Preheat the oven to 350ºF.

To Assemble:

Lay each noodle flat. Divide the filling evenly in the center of each noodle. Top each with a slice of the mozzarella, 3 pieces of asparagus, and a few filets of the peppers.

Fold one end of the noodle over the filling and then roll. Place each piece in a greased baking dish. Cover with foil and bake for approximately 15 to 20 minutes or until the center is warm. While the lasagna is baking, make the sauce.

Remove the lasagna from the oven and place two pieces on each plate, as in the photo. Top with the sauce. Garnish with slivered basil and sprig.

Week 5 of Simply Delicious is all about Creative Pasta Dishes. While everyone loves a hearty pasta with red sauce, there are lots of other interesting ways that the classic ingredient can be enjoyed. Check out the featured recipes from this week’s collection of food bloggers, I just know that you’ll find them Simply Delicious…

1. Vegetarian Pasta Cake – I love this idea for making a nice solid pasta dish that travels well & can be served hot or cold
- Read the Recipe: The Food Traveller
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2. Capellini Pomodoro – here’s the classic pasta with tomato sauce, and this simple homemade version is definitely one to try
– Read the recipe: Life’s Ambrosia
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3. Asparagus linguine with mint pesto – for a healthy & creative twist, try substituting asparagus for pasta noodles
– Read the recipes: No Recipes (photo below)
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4. Spaghetti Squash with Roasted Broccoli and Cauliflower – if you’ve never had spaghetti squash, you’re in for a treat – watch this helpful video for preparation instructions
– Read the recipe: Dani Spies
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5. Chimichurri Pasta Sauce – you’ll hear about chimichurri sauce being served with meat, but why not try this spicy, fresh herb-based sauce on pasta?
– Read the recipe: Tea & Cookies (photo below)
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6. Toasted Walnut and Charred Red Capsicum Pasta – don’t get stressed out, red capsicums are just red peppers – toasted nuts plus crispy peppers give this pasta dish a really nice texture
– Read the recipe: Bron Marshall
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7. Angel Hair Pasta with Seafood – you’ll often see this in restaurants, but why not make it at home – try it with whatever seafood is fresh in the market
– Read the recipe: Rasa Malaysia (photo below)
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8. Manhattan Clam Pasta – what a great idea, turn your favorite soup recipe into a pasta dish!
– Read the recipe: Caviar and Codfish
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9. Orzo Salad with Chickpeas, Dill, and Lemon – orzo pasta salad is great as a side dish, and it’s always a hit at summer BBQ’s
– Read the recipe: sidewalk shoes (photo below)
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10. Asian Noodle Salad – this healthy & creative pasta salad can be made with whatever fresh veggies you’ve got on hand, and I love the use of peanut butter in this recipe!
– Read the recipe: The Nourishing Gourmet
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Do you have a recipe that simplifies your life? Tell me about it.

Next week’s recipe theme: Great Adaptations

Nothing beats pesto made from fresh-picked basil.  But, in the winter I often need to improvise with other green vegetables.  It turns out that I like spinach pesto so much, I’m going to make it year round.  Plus, spinach doesn’t go brown like basil, so you can make a big batch & keep it in your fridge for up to a week.

Spring the recipe!

Ingredients
3 cups of raw spinach, packed tight
1/2 cup raw hazelnuts (walnuts are fine, too)
2 cloves garlic, chopped
1/2 cup olive oil
1/2 cup grated parmesan cheese
2 tbsp honey
juice from 1/2 lemon (optional)
fresh ground salt & pepper, to taste

Directions:
In a food processor, combine nuts, cheese, garlic & honey. Pulse until they make a paste. Add spinach, pulse a few times. Then slowly add olive oil until it’s a creamy consistency – but small chunks of spinach are fine. Lastly, add salt & pepper and lemon juice to taste.

Serve over your favorite pasta. I usually cook the pasta, then toss the pesto in at the mast minute.

Does making pesto with spinach simplify my life? Sure does.