My Main Course Recipes
Simple Spinach Lasagna |
||
| 1 tablespoon extra virgin olive oil 2 (10 ounce) packages frozen chopped spinach 1/2 onion chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 cloves garlic crushed 1 (32 ounce) jar spaghetti sauce 1 1/2 cups water 2 cups non-fat cottage cheese 1 (8 ounce) package part skim mozzarella cheese shredded 1/4 cup grated Parmesan cheese 1/2 cup chopped fresh parsley 1 teaspoon salt 1/8 teaspoon black pepper 1 egg |
1.Preheat oven to 350 degrees F (175 degrees C). 2.In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg. 3.Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce. 4.Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving. |
 |
Meatballs |
||
|
1 lb ground pork 1 egg 1/2 cup Panko Crispy Bread Crumbs Italian Style 1/4 cup shredded Parmesan cheese 1 tablespoon chopped fresh basil leaves 2 teaspoons finely chopped garlic 1 teaspoon dried Italian herb seasoning 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes Marinara Sauce 1 tablespoon olive oil 3 cloves garlic, crushed 1/4 teaspoon crushed red pepper flakes 1 can (14.5 oz) Crushed Tomatoes Fire Roasted, undrained 1/4 teaspoon salt 8 medium fresh basil leaves |
1.Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray. 2.In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 meatballs (1 1/2-inch); place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F). 3.Meanwhile, make sauce by heating oil in 2-quart saucepan over medium heat. Add crushed garlic and 1/4 teaspoon pepper flakes; cook 2 to 3 minutes or until garlic is fragrant. Add tomatoes, 1/2 teaspoon salt and the basil leaves; heat to simmering. Stir; cook 4 to 5 minutes or until slightly thickened. Remove from heat; cool 5 minutes. Carefully transfer to blender. Vent blender top, and cover with kitchen towel. Blend sauce 40 to 45 seconds or until garlic and basil are blended with tomatoes. Serve sauce warm with meatballs. |
 |