Main Dishes

Spinach and Mushroom Lasagna with Homemade Ricotta and Homemade Pasta

Sometimes, Joey and I go a little overboard with cooking. It all started with a dinner date. One of our good friends was coming over for dinner. I keep saying that I want to make fresh pasta, so we decided this was the perfect time to do it. Lasagna would be the simplest way to use the fresh pasta, since once it was rolled out, we wouldn't have to cut it into shapes or do anything special with it. We should have just left it at that. But then we found a recipe that makes its own mushroom to

1/2 gallon whole milk
1/3 cup white distilled vinegar
1 tsp salt

1 1/2 cups all purpose flour
2 large eggs
1/2 tsp salt
1-2 tbsp water

2 lbs assorted mushrooms, roughly chopped
1 large onion, chopped
1/4 cup olive oil
8 cloves garlic, chopped
6-oz tomato paste
2 cups tomato sauce
28-oz crushed tomatoes
1 cup water
1 tbsp dried thyme
1/2 tsp red pepper flakes
1 tbsp sugar
20 oz frozen spinach, thawed
1lb shredded mozzarella cheese
Start by making the ricotta. Put the milk in a large sauce pot, and warm gently to 200 F, using an instant read thermometer to monitor progress. You don't want the milk to come to a boil. Add the vinegar...
See the full directions on my site


22% DV

21% DV

26% DV

12% DV

26% DV

Who doesn't love having a good Caesar salad! However, having Caesar salad in restaurants is never a healthy choice. As, it is always loaded with excess fats and calories. I have prepared an entirely healthy homemade Caesar salad in a tortilla bowl that rivals that of any restaurant.

Toss with the crisp lettuce, drizzle with the guilt-free flavorful dressing and finally top with croutons and cheese for the perfect main course!