Ingredients

Italian Sausage – It’s up to you if you want to go mild or hot. You can always add in some red pepper if you want a bit of heat.

Eggplant – Choose firm eggplants that have enough girth to be stuffed. I prefer a little more rounded, rather than long, skinny.

Bell Pepper – Any color of bell pepper works in this recipe. I used green out of a neighbor’s garden. Seed and small dice.

Onion, Garlic – I do like to use a combination, but shallots will do also.

Mozzarella – I always use full fat shredded (for the way it melts), and some parmesan or pecorino romano for flavor.

Olive Oil for sautéeing,

Herbs – Fresh basil or parsley for garnish.

How to Prepare Eggplant

Eggplant can be intimidating. Let me make this easy for you. I like to cut this into cubes the same way you cut a mango. Slice length and crosswise and then scoop out, leaving the eggplant skin in tact to be able to stuff. Salt to sweat out some of the moisture. Wipe any moisture with paper towels.

Process for Italian Sausage Stuffed Eggplant

Put the shells of the eggplant in oven (brushed with olive oil) for about ten minutes.

Dice onion, bell pepper and sautè for five minutes. Then add in loose sausage. Cook thoroughly. Toss eggplant with olive oil and add to sausage. The eggplant will soften in about ten minutes. Stuff the eggplant back into the eggplant shell. Add mozzarella and bake until melted. Serve immediately.

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More Eggplant Dishes from Spinach Tiger

• Italian Eggplant Soup
• Italian Stuffed Eggpant with Ground Veal
• Keto Eggplant Lasagna
• Fried Eggplant (Low Carb)
• Eggplant Parm with Pepperoni (Keto)
• Eggplant Sauce for Pasta
• Eggplant Benedict

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Italian Sausage Stuffed Eggplant

Quick and Easy Eggplant stuffed with Italian Sausage, Topped with Mozzarella Cheese

Course Entree

Cuisine Italian

Keyword Eggplant, Italian sausage

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 4 Servings

Ingredients

• 2 Eggplants
• 1 pound Italian Sausage loose
• 1 Bell Pepper diced
• 1 Onion diced
• 1 1/2 cups Mozzarella Cheese

Instructions

• Preheat oven to 400 degrees F.
• Cut eggplant lengthwise.
  
• Cut eggplant into large dice but not all way through, saving the shell of the eggplant for stuffing.
  
• Place in bowl with salt to relieve excess moisture. Once the eggplant sweats, wipe with paper towels. Toss with olive oil.
  
• Take shell of eggplant, brush with olive oil. Place face down in baking pan and bake about ten to 15 minutes to soften inside, which will be stuffed and rebaked to melt mozzarella cheese.
• Dice onion and bell pepper. Sauté in a tablespoon of olive oil for five minutes.
• Add sausage to pan and fry until cooked through.
• Add diced eggplant and cook another five to ten minutes until eggplant is softened.
• Fill eggplant shells. Top with mozzarella cheese. Bake at 400 degrees F. for about ten minutes until cheese is melted. Garnish with basil or parsley.
  
• Serve immediately with parmesan or pecorino romano cheese.
  

The post Italian Sausage Stuffed Eggplant Mozzarella appeared first on Spinach Tiger.

A few years ago I wrote a great informative post on How to Make Perfect Risotto, including the mistakes to avoid.  That post is worth reading through, as I did a lot of research with the Italians I trust.

Italians take their risotto very seriously. There are strong arguments on how much broth to rice ratio, as well as whether to add in heavy cream at the end, which authentic risotto should never ever have. I solve some of that debate, but then tell you, you must be the judge of the broth. I will give you a guideline that has been tested many times, but your own eyes will tell you when it’s done.

A good risotto can also make good leftovers.

A Funny/Not Funny Story about Risotto while Dining Out

I have a funny story about risotto. Last September we were at a very expensive Nashville restaurant. There was a dish on the menu, pumpkin seed risotto. One would think it was a dish that had rice and pumpkin seeds. However, in today’s super trendy world of celebrity chefism,  it was just a dish of pumpkin seeds.

We had to sit through what felt like a full 20 minute description of the chef’s food and this “risotto.

When the pumpkin seed risotto was served, it was a bowl of seeds. We asked where the rice was and we were told it’s a riff on risotto.

That’s not what we thought or we wouldn’t have ordered it. When I said “that’s not really risotto,” I was told by the server “risotto has changed through the ages.”  Another food blogger was with us, who is also Italian. It was actually her dish.

I said, “no, risotto is risotto. If you say risotto, you need to serve risotto. It hasn’t changed through the ages. You should tell people you’re giving them a bowl of pumpkin seeds and call it stewed pumpkin seeds but please don’t call it risotto.

By the way, Google defines risotto as an Italian dish of rice cooked in stock with other ingredients such as meat and vegetables.

It is NOT seeds! I actually take offense to wonder bread chefs messing with Italian food.  Too harsh? It was my birthday!

We left hungry, went to Fido’s Coffee House and had cake and coffee for dinner. It’s a night we will never forget.

We gave it an honest review on open table and the chef wrote to me and was nearly raging,  claiming I was one-sided and unfair to him. He talked down to me as if I wasn’t “foodie hipster” enough to get it. Sorry/not sorry.

If you know me around here for the past nine years, I do not get into arguments with chefs, nor do I post anything negative. This was my exception,

You don’t need to be foodie hipster coolness to understand Italian food.  Risotto is classic Italian  comfort food, made with care and finesse.  A few months later, he was not longer working there.

This stirred me up so much, I had to come home and make authentic risotto, which led to risotto cakes.

This is risotto.

That’s when my risotto cakes were born.

I made the risotto cakes from the above risotto the next day!

The crispiness on the outside and the gooeyness on the inside makes this the perfect comfort food bite.

These risotto cakes are so easy, and quite versatile. You can eat them for lunch as a stand alone. You can enjoy them  as a side or appetizer for dinner. You can make them small and serve them at a party.

This is made with my basic risotto recipe, but it would be stellar with this caramelized vidalia onion  and corn risotto.

My favorite way to eat Italian Risotto Cakes  is to top one with an egg and have it for breakfast.

I oven bake my fried eggs and you can find that recipe here.

I added in a little bit of grated mozzarella to the mix and very lightly applied some tapioca flour. I think you could honestly skip the flour because you’re going to make this with cold risotto.

I thought back and forth if I would want a sauce for these and I decided no, but I’m not opposed. I would love to know what you think?

Here are a few ideas from some of my fellow bloggers.

The Original Risotto 101 Post

More Italian Recipes from Spinach Tiger

How to Make Aoili from House of Nash

Easy Allioli – Catalan Garlic Sauce from Fuss Free Flavours

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Italian Risotto Cakes

Risotto Cakes can be a side dish or an appetizer. Cheesy and easy made from left over risotto.

Course Side Dish

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 cups risotto recipe here
• 1/4 cup mozzarella cheese shredded
• 2 to 4 tablespoons avocado oil for frying
• 1/2 cup tapioca flour or all purpose flour
• chopped parsley for garnish
• parmesan cheese for garnish

Instructions

• Add shredded mozzarella to risotto cakes.
• Season with salt and pepper if necessary.Heat oil in frying pan to medium high.
• Form into patties, Dredge lightly in tapioca flour. (I didn't use flour).
• Once placed in pan, turn heat to medium. Turn when golden brown, about 4 minutes each side.
• Garnish with parsley and parmesan cheese.

Disclosure: Spinach Tiger is an Amazon affiliate, which means we earn a small commission that does not affect price. We only recommend products we believe in and use or are on our wish list.



The post How to Make Italian Risotto Cakes appeared first on Spinach Tiger.

This is a sponsored post and giveaway in partnership with Vidalia onions. All opinions and recipes are my own.

How exciting is this Vidalia Onion Summer Fruit Pizza?  Very, especially because,  thanks to the Vidalia Onion Committee, we are sponsoring a $1,000 gift card giveaway. Just imagine how handy this will come in for early holiday shopping.

Earlier this summer, I was invited to a lovely dinner at this much loved East Nashville restaurant, sponsored by the Turkey Foundation and the Vidalia Onion Committee. Chef Hal Holden-Bache prepared a gourmet meal centered around these Vidalia onions and turkey. We started with a camembert onion soup that was a dream combination and ended with a Vidalia onion ice cream sandwich that left us astonished. There wasn’t a bite left on any plate.

The History of the Vidalia Onion is Intriguing

The Vidalia onion gets it name from Vidalia, Georgia, where the onions got their surprising start. Only a limited number of counties  in Georgia can produce these sweet onions, which were grown “sweet” by accident.

When developing my recipe, there were so many ideas swimming in my head for how to make onions the star of the show. This Vidalia onion summer fruit pizza is just one of several dishes I will be featuring in the coming days, so be sure to come back to visit for Vidalia onion risotto and Vidalia Onion Savory Cheesecake. I decided to make the summer fruit pizza the highlight of this group of recipes because of the summer fruits complementing the sweetness of  Vidalia onions. Add to this a layering of salty prosciutto and sweet corn, and you have the best of the summer in one bite.

The blackberries, honey and basil garnish the pizza AFTER the summer fruit pizza comes out of the oven. The berries give the bite that extra juice and texture, meld perfectly with onions and compliment the corn and peaches. It’s a fantastic bite.

Make sure to not over top the toppings. Proscuitto is salty, so place small amounts here and there. The fresh corn adds texture and another layer of sweetness. The Vidalia onions are thinly sliced and added as the last ingredient (with a smattering of olive oil) before hitting the oven.

Make sure you put the blackberries on the pizza after it comes out of the oven and then drizzle honey.

Please come back this week to get more Vidalia onion recipes. Think risotto and savory cheesecake. The Vidalia Onion Website  has lots of great recipes.

a Rafflecopter giveaway


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Vidalia Onion Summer Fruit Pizza

How to make a summer fruit pizza sizzle with vidalia onions and proscuitto, sweet corn, peaches blackberries and drizzle of honey.

Course Entree

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 16- ounce pizza dough store bought or recipe here
• 6 slices prosciuitto thinly sliced
• 2 ears fresh corn
• 8 ounces fresh mozzarella cheese see note
• 1 large peach
• 1 -2 Vidalia onions thinly sliced
• 1 teaspoon olive oil
• 16 large blackberries
• 6 leaves fresh basil for garnish
• 1 tablespoon honey for drizzle

Instructions

• Preheat oven to 450 degrees (500 degrees if your oven goes that high)
• If using a store bought pizza dough, bring to room temperature for at least one hour. If the dough seems to resistant to stretching, allow to warm up even more.
• Slice peaches, leaving skin on.
• Cut corn off of the cob.
• Slice Vidalia onions thinly.
• See notes on bakeware for pizza. Divide your dough accordingly, depending on size of pizza.
• Stretch out as much as possible to get a very thin crust. If you make holes in pizza, just push dough together. Holes will fill as pizza is baking.
• When assembling ingredients, place them sporadically.
• Put prosciutto on bottom, followed by corn, peaches, cheese, onions and drizzle of olive oil. Do not put blackberries or honey until the pizza comes out of the oven.
• Bake in very hot oven 450 - 500 degrees for 10-15 minutes, checking at 8 minutes.
• Slice basil chiffonuad style, but not until you are ready to apply.
• Stack basil leaves, roll, and slice perpendicular to the roll.

Notes

You can use cast iron griddle, frying pan, pizza stone or baking sheet pan for pizza. If using sheet pan, make one large pizza. It will not reach sides completely. That's okay. If using stones, this will make two medium sized pizza or three small individual pizzas.

Mozzarella Cheese - if using fresh, make sure you get all the moisture out, especially if packed in water. You can crumble into bite sized pieces with your hands and place on paper towels.

More Pizza Recipes from Spinach Tiger

Let’s Connect on Instagram

Vidalia Onion Sweet Corn Risotto 

The post Vidalia Onion Summer Fruit Pizza appeared first on Spinach Tiger.

I grew up eating frittatas, more so for dinner as a side dish than as breakfast.

However, I have my own traditions, and the easiest special kind of breakfast brunch to make is the frittata, stuffed with all your favorite ingredients. I made this for Christmas day, and I think this still fits into the healthy category because it’s gluten free and very low carb. The ingredients are used sparingly, so it’s not that calorie dense, but still very filling and high protein.

Frittata doesn’t have to be breakfast. It can be a side dish, and is perfect to take to a party or potluck.

The frittatas my family made were usually asparagus with parmesan cheese followed by zucchini sliced into rounds. The one thing not ever added to the frittata was ricotta cheese which is a shame because from this point forward it will be in just about every frittata I make. Ricotta brings a creaminess and richness that suit the eggs perfectly.

I made two kinds of lasagna, one with sausage and one with spinach, and had the ricotta cheese already seasoned with parsley and parmesan cheese. It’s not really necessary to go to that trouble, but it does add yet another layer of flavor.

In most of the frittattas I’ve made here at Spinach Tiger, they were baked. This however, is made completely stove top, which is my favorite way to make a frittata, as long as you have a non-stick frying pan. If not, then baking is the way to go. It’s important to put enough oil in the pan, and put at least half of the eggs in before adding in the ingredients.

Using a rubber spatula, you will move the eggs underneath by lifting and allowing them to cook. The tricky part is flipping the frittata. Use a dinner plate and two pot holders, flip and slide back in. I think it’s more tender than the oven baked frittata and worth learning how to do.

Let’s Connect. Find me on instagram where I post delicious food pictures every day.

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Italian Sausage Ricotta Spinach Frittata

Italian Frittata with Ricotta Cheese, Sausage and Spinach perfect for breakfast, brunch lunch or dinner.

Course Breakfast

Cuisine Italian

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 8 large eggs
• 2 tablespoons olive oil
• 1/2 pound loose Italian Sausage cooked
• 1/4 cup mozzarella cheese
• 1/2 cup ricotta cheese
• 1 tablespoon parmesan cheese
• 1 sweet red pepper diced
• sea salt
• black pepper

Instructions

• This is the stovetop instructions. If you want to bake it, see notes.
• Beat eggs. Season with salt, pepper and 1 tablespoon parmesan cheese. Set Aside
• Mix Ricotta cheese with 1 tablespoon parmesan cheese. Season with dash salt and pepper.
• Heat oil in frying pan.
• Put eggs in and begin by lifting eggs with a spatula and letting the liquid egg continue to run underneath.
• When you've done this all the way around, add your ingredients.
• Put sausage intermittently. Do same thing with spoons of ricotta.
• Sprinkle in the mozzarella cheese.
• Continue to lift the frittata and let it cook underneath.
• Where there is no more egg left running, it's time to turn it over.
• Add fresh spinach leaves and red peppers and then using a flat plate and two pot holders, turn the frittata over and slide back in. Cook for a few more minutes until the underneath is golden.

Notes

You can bake this frittata at 375 degrees in a oven safe pan that has been oiled.
It will take anywhere from 20-35 minutes. It will need to be golden brown to assure it's done.

More Frittatas from Spinach Tiger

Broccoli Basil Mozzarella Frittata

Sweet Pea Prosciutto Frittata

Baked Frittata with Spaghetti

Kale & Green Olive Frittata

Sweet Potato Frittata with Italian Sausage

Spinach Mushroom Frittata

Asparagus Prosciutto Frittata

Yellow Squash Frittata

The post Italian Sausage Ricotta Spinach Frittata appeared first on Spinach Tiger.

Hey Cauliflower Lovers,

I’ll bet you didn’t know that aside from tasting good and being so versatile, cauliflower loves you back.

• Cauliflower has to fight hard to get your attention, unless you buy this kind.
• It just doesn’t have the sex appeal that broccoli has, and it’s not a trend setter like kale, but it’s gaining ground.
• But, it’s always been around and is easily found everywhere.
• Cauliflower is versatile and healthy. It also keeps for a fairly long time in your fridge.
• Cauliflower is white, almost bland looking and it can’t tell you it contains sulforaphane, which has been now to kill cancer stem cells.

I’m no doctor or scientist, but every article I read about cauliflower has boasted these health beneifits of cauliflower.

• Cauliflower is anti-inflammatory, the biggest buzz word around, because this is connected our immune system and so many diseases.
• Cauliflower has choline, which boosts brain health.
• Cauliflower contains properties that aid digestion.
• Cauliflower is high in antioxidants.

These are all good reasons to consider cauliflower a super food and for a home cook like me, I want to add something to the superfood category. Cauliflower is easy to prepare and versatile.

I have been making cauliflower for a very long time, and just stumbled on this little idea for lunch last week.  It fits that low-carb thing that I try to adhere to at least when I’m not out in restaurants gorging on pork belly pop tarts. (that’s true).

So tell me, do you have an extra good cauliflower recipe. Please leave link in the comments. I’m sure to come visit you.

The Cooking Process for Cauliflower Parmesan

This is the healthy version. You could bread, fry and top with sauce and cheese and have old school cauliflower parmesan (similar to eggplant parmesan), and I might just come back with that recipe.

This the easier, friendlier version, perfect for lunch or a side dish. If you want a vegan version of this, try cauliflower steaks.

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Cauliflower Parmesan and the Benefits of Cauliflower

Healthy take on cauliflower parmesan. Mozzarella Cheese, Fresh Tomatoes and Roasted Cauliflower.

Course Vegetarian

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 head caulflower
• 1 tablespoon olive oil
• 1 pint grape tomatoes
• 8 ounces mozzarella cheese
• 1/4 cup parmesan cheese

Instructions

• Slice cauliflower into 1 inch steaks. Remove all core and stem.
• Brush with olive oil.
• Roast at 400 degrees F for 10 minutes.
• Top with tomatoes. mozzarella cheese.
• Roast for 10 more minutes.
• Garnish with parmesan cheese and fresh basil.
• Season with salt and Pepper.
• Serve.

You might take a look at all the cauliflower recipes here at Spinach Tiger.

Special Note to my Readers: I will be posting 30 days in a row. Please hang with me. If it’s too much for your mailbox, you don’t have to open them all, but I hope you do. This is one of the ways I challenge myself to get better in the kitchen and bring you the best tested recipes possible!

The post Cauliflower Parmesan and the Benefits of Cauliflower appeared first on Spinach Tiger.

Today is National Spaghetti and Meatball Day. To celebrate such an American comfort food event, I give you a recipe for spaghetti pie. And, yes it has meatballs in it.  This is a dish meant to use leftovers. If you don’t have leftover meatballs, you can, switch out the meatballs for pepperoni or skip the meat altogether, but my favorite recipe for spaghetti pie is with meatballs.

Spaghetti and meatballs is historic and legendary, because it was a dish that was never supposed to happen. Neither was a recipe for spaghetti pie. At least not made with meatballs.

We think spaghetti and meatballs is an Italian dish, but in reality, it’s as American as the Southern biscuit. I’ve eaten all over Italy and Sicily and there are not spaghetti and meatballs on the menu.

The marriage of the meatballs to spaghetti took place in the early part of the 20th century probably in New York and spread rapidly throughout the northeast. If you’re shaking your head because meatballs and spaghetti are clearly Italian, you are right, but the the reason this is an American dish, it’s that it was never eaten together in the same dish.

Meatballs, known as polpette are served as a second course with a vegetable or a salad, after spaghetti is eaten as a first course. Somehow the Italians who brought their delicious and novel cuisine to the American appetite, realized that Americans wanted meat and the marriage of pasta with meat was born. Yes, it’s true that in Italy there are dishes of pasta and meat. For example, a bolognese sauce is used for pasta and lasagna and there are meat stuffed pastas, but when it comes to spaghetti and meatballs, they were never meant for each other.

I grew up here in American as a third generation Italian American, and throughout my whole childhood, we never ate the meatballs with spaghetti, and while Italian restaurants broke those rules, many Italians kept to tradition in their homes.

Today, it’s different. We serve it all together, and I’ll have to agree with the American appetite in that it’s one of the best comfort foods ever invented. It’s one of the most requested birthday dinners for children and adults alike.

Putting this altogether into a recipe for spaghetti  pie is brilliant. Not my invention, nor is it any Italian invention either. This is what I love about America. We just never stop creating new ways to eat the food we love.

The easiest way to make this is with leftover spaghetti and meatballs and sauce. I usually keep a container in the freezer, and when the mood hits and I have a voracious appetite for comfort food, I make a spaghetti pie.

Here is my favorite EASY Homemade Tomato Sauce. (I won’t judge if you use store bought).

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Recipe for Spaghetti Pie

Spaghetti pie made with left over tomato sauce and meatballs, with options to use pepperoni.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 cups tomato sauce
• 6 - 8 meatballs or 16 slices of pepperoni recipe for meatballs here Also see body of post for more.
• 1/2 to 2/3 cups cooked spaghetti
• 1/4 cups freshly grated pecorino or parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cast iron pan or deep dish pie pan

Instructions

• Make spaghetti according to instructions minus 3 minutes. You will want the spaghetti very al dente, as it will finish cooking in the oven and as it cooks will soak in some of the sauce flavor.
• Slice meatballs, and put half on bottom of pan.
• Mix spaghetti with sauce and half of the mozzarella cheese. You can add more cheese if you want. The cheese will hold the pie together. You don't want it too saucy.
• Layer the spaghetti on top of the meatballs.
• Add the remaining meatballs, and mozzarella.
• Bake at 375 for 30 minutes or until the top cheese is melted.
• Serve with remaining parmesan cheese.
• Allow to sit for 10 minutes before cutting.

The post Recipe for Spaghetti Pie appeared first on Spinach Tiger.

If it weren’t for my quest to make spinach lasagna, I may have never started Spinach Tiger.

One night six years ago, I googled  the words green lasagna in preparation for a dinner I was planning for Christmas Eve. I found a beautiful food blog, which led me to some food centric comradeship at a time when I had no foodie friends and  Nashville’s food scene was only starting to bubble.

I never found the recipe I was looking for, but I found a new passion.  I stayed up all night reading food blogs and it made such a difference in my mood that night that I decided I would start a blog, something I was sure I would never do.

I’m a private person and the idea of revealing parts of my life to the world scared me.  I thought, however, that a food blog is not a diary; it’s food and a safe venue in which to connect with the world.

Little did I know this isn’t exactly true. A blog of substantial traffic makes one a small public figure in the sense that you can never hide again, and eventually, opinions, attitudes, moods, and personality will surface.

Christmas marked the five-year anniversary and,  by coincidence, my best friend gave me this cutting board for Christmas. It was a total surprise. She had it carved with the Emily’s Candy font that I use for my watermarks. I never realized anyone even noticed the little hearts. This was one of the best gifts I’ve ever received, because it honors what I do, and it’s validating. True friends do these kinds of things.

The board was ordered from Chop It Chop It on Etsy. I had to give them a shout out.

The Spinach Lasagna Process

Finally, six years later, I’m posting the recipe I was looking for. It ended up being six layers of noodles and seemed to have just enough of everything between them. The top cheese was gooey, the inside creamy and the sauce just flavorful enough to pull it together but remain in the background. I used my grandmother’s basic Italian tomato sauce recipe, which is my second most popular post of all time. It’s perfect for lasagna, manicotti, etc.

It’s only one of the ways to make a spinach lasagna, not the only way. The most typical way is to chop up the spinach and the mix it in with the ricotta cheese. I wanted to make it a little prettier, so I placed baby spinach between the layers.

If you want to do it the other way, simply add two to three cups of freshly chopped spinach to the ricotta cheese. In lieu of fresh spinach, you can use frozen, as long as you drain it completely. If you do use frozen, you only need about one cup.

Lasagna can be a lengthy process. I made the sauce, grated the cheeses,  and mixed the ricotta cheese the night before. I bought a hunk of mozzarella at the deli, because the pre-grated stuff  is tasteless. I also use the real Parmigiano Reggiano cheese and grate it fresh before each use.

Lasagna is special and not a time for too much compromising, although I did use the no-boil noodles, which yields a good texture.

On Christmas day, it was a 10 minute ordeal to put this together and pop it into the oven.

Beautiful pictures were difficult. It was dark. It was Christmas. It was crazy in my house, so this is the best I could come up with amidst remote control cars zooming through the house. Mr. ST said this was the best lasagna I ever made. Each piece had six layers of noodles, and cut out easily, after 20 minutes of resting after it was baked.

Happy Five Years to Spinach Tiger. I hope you enjoy the spinach lasagna and many more recipes from Spinach Tiger. I’m going to follow up with ten things I learned about blogging in the last five years, so stay tuned.

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Spinach Lasagna

Spinach lasagna, and four cheese make for a wonderful six layer Christmas lasagna.

Course Entree

Cuisine Italian

Prep Time 2 hours hours

Cook Time 1 hour hour

Total Time 3 hours hours

Servings 10

Author Angela Roberts

Ingredients

• Homemade Tomato Sauce
• 2 Boxes of Ronzoni or other no-boil lasagna noodles order here
• 3/4 pound mozzarella cheese grated
• 3/4 cups parmesan cheese grated (can skip pecorino and use 1 cup parmesan)
• 1/4 cup pecorino romano cheese grated
• 2 pounds whole milk ricotta cheese
• 1/2 cup chopped parsley
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 cups fresh spinach
• parmesan cheese for serving

Instructions

• Make tomato sauce. Set aside.
• Mix ricotta cheese, parmesan cheese, pecorino cheese, eggs, parsley, salt and pepper. Add in 1 cup mozzarella cheese. Reserve the rest for topping lasagna.
• Layer lasagna until you have made the layers as high as the pan you are using.
• The layers are as follows.
• Sauce, lasagna noodle, ricotta cheese mixture, spinach, noodles.
• Continue until you are at the last layer.
• Top with mozzarella cheese.
• Bake at 350 for 45-60 minutes until the cheese is bubbly. You may want to top with some foil during the last 15 minutes if the cheese is starting to brown.

Notes

You can choose to mix chopped spinach into the ricotta cheese. Just wash, dry, and finely chop. You can also use frozen spinach. Use one cup or more to taste, but make sure it's completely drained.

The post Homemade Italian Spinach Lasagna appeared first on Spinach Tiger.