Now That I’m a Wife…

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Now that I am a wife, I “tweet” about and take pictures of all the new recipes I am trying with all the new baking dishes I have received, all for the new stomach I am in charge of keeping full. It’s as if all my wildest dreams have come true! A Texas-size grocery store just across the street, more time than I know what to do with, no need to fit into a small white wedding dress, and a man who will eat just about anything… except mushrooms.  So what have I done since becoming a wife? I have become irritatingly domestic and a self-declared Pioneer Woman wanna-be.

Yesterday, I posted this picture of a lasagna that I made for dinner.

 

Yes, it tasted as good as it looked.

The response from friends and strangers asking for the recipe was a little surprising and I refuse, as a fellow foodie, to let others go without doing a head stand into such a dish for themselves. So here it is, as given to me by a close family friend.

Spinach, Pesto, Chicken & Artichoke Lasagna

You will need the following ingredients to start your party: No boil lasagna noodles, pesto sauce, raw spinach, artichokes, garlic, yellow onion, ricotta cheese mozzarella cheese, parmesan cheese, chicken, one egg, and salt and pepper to taste.

Instructions for starting said party:

1. Preheat your oven to 350 degrees.

2. Spray a 9 x 13 pan with cooking spray (Fact– I cheated on this step and slathered the pan with a stick of butter instead.)

3. Heat olive oil in a saute pan and saute your yellow onion, finely diced, with about 3 cloves of thinly chopped garlic. (Note, this is where you would also add your artichokes. However, I cheated yet again, and used already marinated artichokes.)

4. To the onion and garlic mixture, throw in 24 oz of fresh spinach. Cover, if you have a lid, and let it wilt (takes about 5 minutes).

5. In a separate bowl, mix 2 cups of ricotta cheese, 1 egg, 1 1/2 cups of pesto and 3/4 cups of parmesan together.

6. Then add the spinach and onion mixture to the pesto/cheese mixture. Incorporate well.

7. Spread a small amount of the cheese and spinach mixture onto the bottom of the pan and then begin layering noodles.

8. Once a layer of noodles is laid, spread the spinach mixture generously, top with chicken and  spread a healthy handful of freshly shredded mozzarella cheese on top. (‘Nother note– I used a fully cooked rotisserie chicken instead of cooking it myself. Just peel off the skin, and tear the meat straight from the bone. For time and sanity’s sake, I suggest doing the same.)

9. Add another layer of noodles and repeat process.

10. When finished, place in the oven and bake for 30-40 minutes.

Just than 10 steps! This is not only super simple, it is ridiculously delicious.

If you give it a shot, let me know how it turns out for you!

 

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About mndunn26

I recently realized that my life is somewhat of a beautiful mess. A "pollack-type-picture" if you will, of colors, experiences, and people that, despite the seeming disarray, is captivating & confusing; patterened & yet unpredictable. But most of all, it is mysteriously designed, purposed, and appointed. For what? I don't know yet... but I'm learning as I go.

3 responses »

  1. My husband loves lasagna too. It’s just the two of us, so we have leftovers for a few days. When I want a really delectable lasagna, I like to use cottage cheese (smoothed out in the food processor) instead of ricotta and I swap smoked fontina for the mozzarella.

  2. Pingback: Spinach Pesto Sauce Recipe

  3. OMG who is your mother? She either did a great job raising you or is amazed,proud,impressed and envious of your cooking skills!

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