Farewell Winter

Today it really feels like spring is finally on its way, so I'm a farewell to winter dinner of lasagna, Italian broccoli and garlic breadsticks. Hopefully, it will another six months before we want a dinner this heavy. (As it will almost certainly be another six months before I make lasagna again!)

I made lasagna a few weeks ago that was more elaborate, but if you read my other blog you'll recall from last night's post that I'm letting myself off the hook on occasion in order to promote sanity. So here's an easy version.

Lasagna
1 bottle spaghetti sauce (whatever you have on hand)
9 lasagna noodles (uncooked)
15 oz. ricotta cheese
6 oz. frozen spinach
1 cup plain yogurt
2 cups shredded mozzarella

Mix ricotta, spinach and yogurt together.

Spread thin layer of sauce over bottom of 9 X 11 pan.

Top with three lasagna noodles to fill pan.

Spread half of ricotta mixture on noodles and top with thin layer of mozzarella, then sauce.

Repeat layers of noodles, ricotta mixture, mozzarella and sauce.

Place three more noodles on top and pour remaining sauce on top. Sprinkle remaining mozzarella.

Cover with foil and bake at 350 for 45 minutes covered, 10 uncovered.

Italian Broccoli
2 bunches broccoli, cut up
1 pint cherry tomatoes, halved
1 tsp oregano
1 tsp basil
oil
balsamic vinegar
1/2 cup mozzarella cheese

Steam broccoli until bright green and still crisp.

Add tomatoes until just warm.

Mix oregano, basil, oil and vinegar and pour over veggies. Toss to coat. Top with mozzarella cheese.