I refused to turn on the heat the last few weeks, holding out defiantly against the rainy, cold days. I just couldn't bring myself to switch on the thermostat. I didn't even want to wear a coat outside—c'mon, it's May!!! I empathized with the plants, their leaves poking out in hopes of a nice sunny day, but greeted instead by cold rain.
So I stayed inside and baked up a pan of lasange instead. I heralded summer by using tomato sauce that I canned last year, encouraged spring by adding fresh steamed spinach from the market, mixed it with sauteed, ground Gold n' Plump chicken and red onions, and layered a simple ricotta-egg mixture. It was so delicious!
And now that the weather has warmed and the sun is out, well, all I have to do is pop the leftovers in the microwave. Lasagne—and the sun—two gifts that keep giving.
2 tbsp olive oil
1 pound Gold N' Plump ground chicken
1 medium red onion, diced
1 clove garlic
1 lb baby spinach, steamed and drained
16 oz container ricotta
8 oz cottage cheese
¾ pound shredded mozarella
1 package no-boil lasagne noodles
1 jar tomato sauce
oregano, thyme, basil, other yummy herbs
Preheat oven to 350.
Mix egg, ricotta, cottage cheese, salt, pepper and spices in a bowl.
Sautee red onion until soft, add in ground Gold n' Plump chicken and cook until done. Squeeze garlic clove and mix, salt to taste, some oregano if you like.
Layer it however you wish.
Here's how I did it:
Put a bit of tomato sauce in pan. Layer noodles on top, then cheese mixture, then meat mixture, some mozarella, then sauce
Add another noodle layer, more cheese mixture, spinach, sauce and mozarella
Top with final noodle layer, sauce and mozarella
Bake covered about 30 minutes, then uncover and bake about 10-15 minutes until just golden around edges.