Spinach Lasagna

If you invite me to a potluck, there's a good chance I'll bring lasagna. My go-to recipe, affectionately known around here as The Best Lasagna Ever, is always a crowd-pleaser. But when I want something for my veggie-loving friends, this gorgeous spinach lasagna is a winner. The creamy cheese sauce takes it to an entirely new level of deliciousness—and you don't need any fancy ingredients to make it! Just grab some noodles, spinach, eggs, and staples like butter and cheese. The result? A rich, cheesy masterpiece with a golden, crisp top and endless cheese pulls. From thepioneerwoman.com.

Spinach Lasagna


Ingredients:

1 stick salted butter
2 tsp. kosher salt, plus more to taste
12 lasagna noodles
3 bunches fresh spinach, trimmed (because a standard bunch of spinach weighs roughly 10 to 12 ounces, three bunches equal about 2 to 2.25 pounds of fresh produce)
Black pepper, to taste (if tolerated)
2 garlic cloves, chopped
1/4 cup all-purpose flour
4 cups whole milk
1 cup heavy cream
1 3/4 cups grated parmesan cheese (if tolerated)
1 lb. whole-milk ricotta cheese
2 large egg yolks
1 cup fresh parsley, roughly chopped
4 scallions, chopped (if tolerated)
8 oz. ounces deli-sliced low-moisture mozzarella cheese


Directions:

1. Preheat the oven to 400°F. Use 1 tablespoon butter to grease a 9-by-13-inch broiler-safe baking dish. Bring a large pot of salted water to a boil. Add the noodles and cook about 3 minutes shy of the package cooking time. Drain and rinse under cold water. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add the spinach, season with 1⁄2 teaspoon salt and pepper to taste; cook, stirring, until wilted, 3 to 4 minutes. Add half of the garlic and cook 1 to 2 minutes. Drain and let cool slightly, then wrap in a clean kitchen towel and wring out the liquid.

2. Wipe the Dutch oven clean. Add the remaining 5 tablespoons butter and melt over medium heat. Whisk in the flour and cook, whisking, until smooth and thick, about 2 minutes. Add the remaining garlic and 1 teaspoon salt and cook until sizzling, about 30 seconds. Slowly stir in the milk and heavy cream. Bring to a simmer, stirring constantly; cook, stirring, until thickened, about 5 minutes. Whisk in 1 cup parmesan and remove from the heat.

3. In a medium bowl, stir together the ricotta, egg yolks, parsley, scallions, 1⁄2 cup parmesan, 1⁄2 teaspoon salt and some pepper in a medium bowl.

4. Spread 1 cup of the sauce in the baking dish. Arrange 4 noodles lengthwise in the dish. Spread with another 1 1⁄2 cups sauce. Layer half of the mozzarella over the sauce, then spread with half of the ricotta mixture and half of the spinach. Repeat the layering (noodles, sauce, mozzarella, ricotta, and spinach). Top with the remaining 4 noodles and spread with the remaining sauce (about 1 cup). Sprinkle with the remaining 1⁄4 cup parmesan.

5. Cover with foil, tenting it so it doesn’t touch the lasagna. Place on a baking sheet and bake until the edges begin to bubble, about 20 minutes. Uncover and bake until golden brown on top, 30 to 35 minutes. Switch the oven to broil and broil 1 minute to brown the top. Let sit 15 minutes before serving.

Summer Squash Frittata

Your favorite summer vegetable gives this cheesy frittata a pop of color. From goodhousekeeping.com.

Summer Squash Frittata


Ingredients:

1/2 lb. summer squash
8 large eggs
4 oz. Gruyère cheese, shredded (is on the “caution list”, but mozzarella, ricotta, and mild cheddar are much safer choices)
3/4 cup milk
2 green onions, thinly sliced (if tolerated)
10-inch oven-safe nonstick skillet


Directions:

Step 1- Heat oven to 375°F. Thinly slice 2 green onions. Set aside.

Step 2- Thinly slice 1 1/2 pounds summer squash. Toss summer squash with 1⁄4 teaspoon salt and let stand 10 minutes.

Step 3- Shred 4 ounces of cheese. Whisk together with 8 large eggs, 3/4 cup milk, and sliced green onions.

Step 4- Gently squeeze the summer squash very dry.

Step 5- Heat 10-inch oven-safe skillet on medium. Add egg mixture. Stir in squash. Cook, stirring occasionally, for 2 minutes or until the bottom begins to set. Cook, without stirring, for 3 minutes.

Step 6- Whisk together eggs, cheese, milk, green onions and 1⁄4 teaspoon each salt and pepper. Heat 10-inch oven-safe nonstick skillet on medium. Add egg mixture. Stir in squash. Cook, occasionally stirring and pulling back edges, 2 minutes or until bottom begins to set. Cook, without stirring, 3 minutes.

Step 7- Transfer skillet to the oven and bake 20 to 25 minutes or until set.

Three-Cheese Mushroom and Kale Skillet Lasagna

Once you try this white lasagna, you may never go back to your traditional tomato-based recipe. From thepioneerwoman.com.

Three-Cheese Mushroom and Kale Skillet Lasagna


Ingredients:

1 1/2 tsp. kosher salt, plus more for the ravioli (if tolerated)
1 20-ounce package cheese ravioli (without problem ingredients)
5 Tbsp. salted butter
8 oz. white mushrooms, sliced
Black pepper, to taste (if tolerated)
2 garlic cloves, thinly sliced
3 Tbsp. all-purpose flour
2 cups plus 2 tablespoons whole milk
2 cups grated fontina cheese (the best substitutes for fontina cheese are Gruyère, Gouda, and Provolone. These options match its rich, nutty taste and smooth melting quality)
3 cups curly kale, leaves thinly sliced
1 cup ricotta cheese


*Or use what you have on hand like artichoke hearts, fresh baby spinach and mozzarella, etc.


Directions:

1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain and set aside.

2. Preheat the broiler. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Scrape onto a plate.

3. Melt the remaining 3 tablespoons butter in the skillet over medium heat. Sprinkle in the flour and whisk until a paste forms, about 1 minute. Slowly whisk in 2 cups milk and 1 teaspoon salt until smooth. Bring to a simmer and cook, whisking frequently, until thickened, about 10 minutes. Whisk in half the fontina and cook until melted, about 1 minute. Stir in the kale and cook, stirring frequently, until wilted, about 1 minute. Add the ravioli, mushrooms and garlic and stir gently to coat in the sauce.

4. Mix the ricotta with the remaining 2 tablespoons milk and dollop on top of the ravioli. Sprinkle the remaining fontina around the dollops. Place the skillet under the broiler and broil until the cheese is melted and starting to turn golden brown, 2 to 3 minutes.