I used to make a lasagne with spinach and goat cheese that we both liked. One night I was really busy and asked Jonathan to take over dinner for the night - and lasagne was on the menu. A few minutes later I looked up to see him mixing all the ingredients together in one big bowl...and it did not look appetizing.
I was so irritated that he had 'ruined' dinner but didn't say anything, thinking the best way to show him would be when he took a bite of that disgusting mixture he'd concocted. I was wrong - way wrong. His method came out tasting the same as mine - and it only took 12 minutes to put together!
I've not made my old version since that night. And I learned a little lesson about my way not always being the best way!
10-12 lasagne noodles
2 cups tomato puree (pomadoro)
1/4 cup cooked carrot purée (opt)
2 1/2 cups frozen spinach, thawed
4-6 rounds of fresh goat cheese (chèvre) OR 1 small container fromage en faiselle, drained
1/3 cup shredded mozzarella
4 cloves garlic, crushed
1/2 tsp Italian seasonings (mix of thym, basil and oregano)
Mix together goat cheese, spinach and garlic. Stir in tomato purée, carrot purée and Italian seasonings.
In a baking dish spread a layer of spinach mixture sauce, then top with layers as follows:
sprinkling of mozzarella
Repeat until all ingredients have been used. Top with mozzarella. Bake at 350° until bubbly, golden and a knife goes easily through the layers. Let cool 10 minutes before cutting and serving.