Lasagna

Who knew babies liked goat cheese?

I've launched myself into lasagna land, and after a slightly unusual butternut squash and sage rendition (too sweet), I returned to the traditional. Well, traditional plus goat cheese. I've got an actual recipe today, and it's fabulous. Of course, that's 90% because my mom's vegetarian tomato sauce recipe is fabulous-- and I believe in caring vats of that tomato sauce in the freezer at all times. If you don't have the sauce on hand, then I suppose this particular lasagna would be a bit of a beast to prepare. But worth it.

My little goat-cheese gourmand.

BB's Lasagna with Goat Cheese and Spinach

One pound lasagna, cooked 2 minutes less than package directions indicate

20-ounces frozen chopped spinach, defrosted

8-ounces ricotta cheese

1/8 teaspoon freshly grated nutmeg

1/4 teaspoon granulated garlic

1/2 teaspoon salt

Freshly ground black pepper

8 ounces goat cheese

olive oil

16-ounces shredded mozzarella

4 cups Mom-of L'Chicken Tomato Sauce

Mix the spinach together with ricotta, nutmeg, garlic, salt and pepper. Break goat cheese into small pieces and gently mix into spinach-- don't blend in. Just distribute. Grease a lasagna pan (I use the disposal kind from the chain grocery store because then I don't need to clean it-- how lazy is that?).

Layer 6 lasagna noodles on bottom of the pan, overlapping a little bit to cover bottom. Distribute half of spinach over noodles. Top with one-quarter of mozzarella. Add another layer of noodles. Top with half of tomato sauce, one-quarter of mozzarella. Another layer of noodles, remainder of spinach, one-quarter mozzarella. Final layer of noodles, remainder of tomato sauce and remainder of mozzarella. Cover with tinfoil and bake an hour and 15 at 400. Remove cover and bake till cheese is bubbly. About 15.