1 tsp salt
1 pinch black pepper
2 pinches ground nutmeg
1 400-500 g / 14-18 oz can crushed tomatoes
1 1/2 cups white cheese sauce (see recipe below)
12 no-boil lasagna sheets
75 g / 3 oz feta cheese
Set oven to 225 C / 425 F. Thaw spinach in a medium-sized saucepan over
medium-high heat. Halve, rinse and finely slice the leek. Add the leek
to the thawed spinach. Season with salt, pepper and nutmeg. Add crushed
tomatoes. Set aside. Prepare cheese sauce.
2 Tbsp butter
2 Tbsp flour
1 3/4 cups milk
1/2 cup / 4 oz shredded Swiss cheese (or cheese of preference...gruyere, cheddar...)
1/2 cup grated parmesan cheese
1/4 tsp salt
pinch of pepper
Melt butter in a saucepan over low heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over
medium heat, whisking constantly, until mixture is thickened and bubbly.
Whisk in Swiss and Parmesan cheeses, salt, and red pepper, whisking
until cheeses are melted and sauce is smooth.
Layer your lasagna: begin with tomato/spinach mixture, then cheese
sauce, then pasta. End with cheese sauce. Top with crumbled feta. Bake
in middle rack of oven for 20-25 minutes or until pasta is not firm
inside. Let stand for 10 minutes. Serve with a green salad. Enjoy!
Cookie Workshop Registration Begins!
"Gather your bestest pals & enroll for this festive tradition
jump-started by PSO's Susanna Carrillo.
Decorate 6 ginormous cookies with icing & bling.
Take home in your very own hand painted box.
Top it with holiday story & tunes!"
Tuesday, December 18, 4-5pm
Wednesday, December 19, 4-5pm
Thursday, December 20, 4-5pm
I owned and operated an art studio for children, paper scissors oranges in Darien, Connecticut for a decade. I keep my eyes wide open for inspiration....I am happy to share what I love, do and find here.