Wednesday, January 27, 2010

Mozarella sandwiches and Spinach Lasagna

Clearly I didn't get in a recipe yesterday, so here are two today.

Mozzarella, Red Pepper, and Pesto Sandwiches

8 oz mozzarella cheese, sliced
8 slices bread
1 jar roasted red peppers
1/4 cup prepared pesto

*Tastefully Simple makes a Diced Tomato and Garlic Pesto mix that is amazing on these sandwiches
Find pesto here

Spread 1 tbsp pesto on each of 4 slices bread. Top with roasted red pepper. Place mozzarella slices on remaining 4 slices of bread. Assemble sandwiches (hold together with toothpick if necessary). Bake in oven or toaster oven at 350 degrees about 5 minutes or until melty (will depend on thickness of cheese slices).

Spinach Lasagna

1 (8 oz) box lasagna noodles (Tinkyada makes a great GF version)
1 cans (15 oz) tomato sauce (or spaghetti sauce)
3 cups creamed cottage cheese
1/2 cup Parmesan cheese, grated
1 tbsp parsley flakes
2 tsp oregano
2 tsp basil
dash salt and pepper
1 lb mozzarella, shredded
6 oz spinach
1/2 cup Parmesan cheese, grated

Heat oven to 350 degrees. Cook noodles according to package direction. Drain well. Mix cottage cheese, 1/2 cup Parmesan cheese, parsley, oregano, basil, salt, pepper in medium bowl. Reserve 1 cup tomato sauce. In ungreased 13x9x2 baking pan, layer 1/3 lasagna noodles, cheese mixture, tomato sauce, mozzarella, and spinach. Repeat twice. Finish with reserved sauce and remaining 1/2 cup Parmesan cheese. Bake uncovered for 45 minutes. Or, cover and refridgerate, then allow 10-15 minutes extra baking time.

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