Two-Sauce Spinach Lasagna

The girls tried lasagna for the first time on our Bahamas trip last year and loved it. I have no idea why I didn’t introduce it to them earlier, but I tried making Two-Sauce Spinach Lasagna for them. Again and again, it was a hit each time. Big Sis told me she had a lasagna problem (because she loved it so much). Little Sis agreed, “Yeah, I have a lasagna problem, too. I DEFINITELY have a lasagna problem!”

So let me introduce you to the lasagna recipe that has turned my little sweeties into self-proclaimed “Lasagna Heads”.  As I mentioned in a previous Ramen Noodles Lunch post, in our house, when you really LOVE something, you’re a “Something Head”. This dish requires 2 different sauces, red and white, but you can definitely simplify it by using your favorite jarred sauces. I actually used Classico’s Two-Sauce Spinach Lasagna Recipe though I used my Bertolli’s Organic Olive Oil, Basil and Garlic Sauce. 😮

I have yet to meet a jarred cream sauce I like. Actually, I only tried one and was SO turned off by it that I vowed never to try another one again. So instead, I made this Parmesan Cream Sauce for the white sauce: Real Simple’s Pasta Cream Sauce. Simple and delicious. FYI: one batch is enough to make about two 13″x9″ lasagnas.

Red Sauce:
No recipe here other than dice up a bunch of veggies like: onion, mushroom, eggplant, squash, minced garlic, green bell pepper, chopped kale all sauteed in grape seed oil and Italian seasoning. Saute until tender, and then add in 2 jars of your favorite sauce and mix well. In my most recent batch, I used 1/2 an eggplant, 1 green onion, 1 onion and 8 oz baby bella mushrooms. I even used my immersion blender to puree all those veggie chunks so that my girls would have no reason to turn up their little noses. I like being sneaky that way. 🙂

  Quite often when I cook, I hear the pitter-patter of Little Sis’ big feet running over to me to see if there’s something she can help with. This time, she came over just in time to sprinkle the Parmesan cheese on top – the final step. Love my little helper. The ones pictured here were made vegetarian but I’ve made it with sausage before and it was really yummy, too. Or add ground beef or chicken if you prefer. Yummy any which way. 🙂  

Makes one 13″x9″ lasagna. I little over doubled the recipe to make all these pictured. I LOVE to make some for now, share with a friend in need and some to freeze for later.

  Right out of the oven. Mmmmm.  

And now the girls’ favorite part – eating it! And boy do they gobble it up. I usually have to cut Little Sis off after 1.5 of the one pictured here.

  Even Big Sis, who eats like a bird, almost always asks for seconds, too!  

Two-Sauce Spinach Lasagna even make a good dinner on the go, especially if you chop it up in little pieces. 🙂

In this dinner-on-the-go:

1. Steamed organic frozen peas w/ a touch of Kosher salt
2. Cooked carrots
3. Banana Bread using Betty Crocker’s Recipe (one with chocolate chips, one without)
4. Chopped up lasagna 🙂

That’s it! Hope you like this Two-Sauce Spinach Lasagna as much as my family and I do! And thanks for giving me a good distraction (writing up this post) for what turned out to be an ugly Michigan Football game. I do like to watch, but if we play crappy and/or lose, I get all cranky afterwards at having wasted 3 hours watching a bad game. hee hee. Tonight, we happened to win, but BARELY, against U Conn. It was touch and go and thought we were on our way to an abysmal loss. WHEW!

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Christine, aka happyvballgirl 🙂

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