I want to thank you for all the wonderful words of encouragement during my Mother-in-Law’s journey into Memory Care. So many of us have walked this path or we are in the process of walking the journey. It helps to share what we have learned with others. I read every response, text, comment, and email. Thank you from my heart.
Today I am sharing with you my Spinach Lasagne. So good. I mean, really, so good! It has a secret weapon baked in…..black beans! Oh baby those black beans make it mouth watering good.
First I want to share with you something fun……Small town Mardi Gras! I am one of the fortunate people that has remained friends with my fourth grade best friend. Long term friendships are the best. You don’t have to see one another for several years and then you pick right back up where you left off. My friend’s family has a Mardi Gras float and I am privileged to be asked to join the family float for the Mardi Gras parade in out little Mississippi home town. We have so much fun. Small town Mardi Gras is nothing like the bigger city festivities. It’s just a lot of fun and laughs and great time to hang out together and “throw stuff.”
Here is a little glimpse of small town Mardi Gras.
After all that had taken place with my Mother-in-Law over the past two weeks, a day of fun was much needed and enjoyed!
Now, let’s make some of the best lasagne ever eaten, EVER!!!
Cook 9 lasagne noodles according to package directions or use the oven ready lasagne noodles. I love those babies. Open the box, lay them on top of the sauce, pop them in the oven, presto…..Lasagne!
Thaw and drain frozen chopped spinach. I like to squeeze it with paper towels to get out as much water as possible.
In a small bowl, combine two eggs, ricotta cheese, spinach, cilantro, salt and Monterey Jack cheese. set aside.
In a large bowl, mash beans with a potato masher. Stir in pasta sauce and cumin.
Spread one-third of bean mixture on bottom of a lightly greased 13 x 9-inch baking dish.
Layer with three noodles.
Spread one-third of spinach mixture on top of noodles.
Top with one cup of Monterey Jack Cheese.
Repeat layers two more times, omitting Monterey Jack cheese on the last layer.
Bake, covered at 350 degrees for one hour.
Uncover and top with Monterey Jack Cheese, bake for five additional minutes.
All that’s left to do is slice and serve this baby!
It’s quick and easy to prep and puts just a little spin on traditional lasagna. The black beans mixed with the cheese and ricotta melt together to make a creamy filling that is flavorful and delicious.
Put this in your meal rotation and write me a thank you note. More importantly, send me a picture of your creation!
Jody and Edna
- 2 eggs, lightly beaten
- 1 (15 oz.) ricotta cheese
- 1 (10 oz.) package frozen chopped spinach, thawed and drained
- 2 tablespoons dried cilantro
- ½ teaspoon salt
- 4 cups shredded Monterey Jack Cheese, divided
- 1 (16 oz.) cans black beans, rinsed and drained
- 1 (2 lb., 13 oz.) jar marinara sauce
- ½ teaspoon cumin
- 9 lasagna noodles
- Preheat oven to 350 degrees.
- Cook lasagna noodles per package directions or use oven ready lasagna noodles.
- Stir together first 5 ingredients and 1 cup Monterey Jack cheese, set aside.
- Mash beans with a potato masher in a large bowl.
- Stir in pasta sauce and cumin.
- Spread one-third of bean mixture on bottom of a lightly greased 13 x 9-inch baking dish.
- Layer with three noodles, half of spinach mixture, and one cup Monterey Jack cheese.
- Repeat layers two more times.
- Top with Monterey Jack Cheese.
- Bake, covered at 350 degrees for one hour.
- Uncover and top with remaining Monterey Jack cheese.
- Bake five more minutes or until cheese melts.