As soon as the market is open, my day begins. I shop for all my ingredients for the day, scurry home and then I get cooking!
Lucky friends in Sarasota have been enjoying my food .– enough for two — delivered by me, with love and butter!
There are quite a lot of steps in making my Spinach & Meat Lasagna because I use both béchamel and tomato sauces.
Also, instead of piling on Spinach, or squeezing out frozen spinach, I chop fresh spinach into fine bits, then combine it with some cream and ricotta cheese to make it spreadable and hold its integrity.
In addition to the Ricotta spinach mix, and the béchamel, which has Parmesan, I use Provolone in one layer because I find it less gooy. Then I top with the fresh, soft Mozzarella.
In the old days, I used to boil my noodles until al dente but today, I find it easier to use the “oven ready” type. Hey. I’m a modern girl with lots to do!
When my lasagna is cooked and cooled, I package up 32 ounces, enough for two hungry adults, and include bread that is lathered in my own, fresh herb butter.
