Spinach Lasagna Bechamel

via the Moosewood Cafe

Béchamel Sauce 6 cups milk
1 cup butter
1 cup unbleached white flour
salt and black pepper to taste
⅛ teaspoon nutmeg, preferably freshly grated (optional)

¼ cup vegetable oil or butter
2 garlic cloves, minced or pressed
2 cups chopped onions
2 pounds spinach, rinsed, stemmed, and chopped
¼ cup chopped fresh parsley
1 pound ricotta cheese
2 eggs
2 cups freshly grated Parmesan cheese (5 ounces)
2 cups grated mozzarella cheese (8 ounces)
1 package lasagna noodles

To prepare for Béchamel sauce, heat the milk until very warm but not boiling. In another pan melt the butter on medium heat. Do no let it brown. Whisk in the flour and cook for 3 to 4 minutes, stirring constantly. Gradually add the hot milk and continue whisking until the sauce thickens.

Sauté the garlic and onions in the oil or butter. When the onions are translucent, stir in the spinach and ½ cup of the parsley. If the spinach is dry, add a little water. When the spinach has wilted, remove it from the heat and set aside.

Mix together the remaining parsley, the ricotta cheese, eggs, and ⅔ cup of Parmesan cheese.

At this point either cook the lasagna noodles al dente, or do as we do, and don't cook them at all. This method has worked for us time and time again. Just layer the raw noodles in the pan as you would if they were cooked. Go on, simplify your life!

Oil a large casserole or lasagna pan and layer the ingredients in the following order. First, 1½ to 2 cups of Béchamel sauce, a third of the noodles, half of the spinach mixture, all of the mozzarella. Next, 1 ½ to 2 cups of sauce, a third or the noodles, all of the ricotta mixture, the rest of the spinach mixture. Finally, 1½ to 2 cups of sauce, the remaining noodles, the rest of the sauce. Sprinkle 1½ cups Parmesan on the top.

Bake covered at 350º for 45 minutes and then uncovered for another 10 to 15 minutes. Remove from the oven and allow 10 to 15 minutes for the lasagna to set up before serving.

Serve with a simple salad or a side dish of steamed or marinated vegetables.

Creamy Lemon Oat Bars

via Group Recipes


I liked these.  Treats without feeling like you ate four pounds of sugar.  Which is ironic, because these babies have plenty of sugar.  Somehow oatmeal makes everything seem healthier.

INGREDIENTS:

• 1 can (14 oz.) sweetened condensed milk
• 3 teaspoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1 1/4 cups flour
• 1 cup old fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

DIRECTIONS:

Heat oven to 375F degrees.
Coat 8x8 inch pan with non-stick cooking spray.
Mix milk, lemon zest and lemon juice in medium bowl until thickened; set aside. Mix remaining ingredients in medium bowl until crumbly.
Press half of the crumbly mixture in pan; bake about 10 minutes or until set.
Spread lemon milk mixture over baked crust. Sprinkle remaining crumbly mixture over the lemon milk mixture, press down gently.
Bake about 20 minutes or until edges are golden brown and center is set but soft. Cool completely. Cut 4 rows by 4 rows.

Sweetened Condensed Milk Substitute

via cooks.com

This recipe saved my movie night treats yesterday. :)

1 c. instant non fat dry milk
2/3 c. sugar
1/3 c. boiling water
3 tbsp. melted butter

Combine all ingredients in blender and blend until smooth. Store in refrigerator. Equal to 1 (14 oz.) can Eagle Brand milk.

Buttermilk Substitute

via About.com

This recipe saved my biscuits on Sunday. :)

Ingredients:

• Milk (just under one cup)
• 1 Tablespoon white vinegar or lemon juice

Preparation:

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.