Foodie Friday Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna

Ingredients:
1/2 lb. lasagna noodles, uncooked
2 tablespoons butter
1 (8-ounce) pkg mushrooms, sliced
3 cloves garlic, minced
1 medium onion, diced
1 lb. fresh spinach leaves, washed and drained
1 large container cottage cheese
1/4 cup Parmesan cheese, grated
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Lawry's seasoned pepper
1 jar prepared spaghetti sauce of your choice
1 cup mozzarella cheese, shredded

Directions:
Salt water and cook lasagna noodles according to package directions. Drain and set aside.

Heat butter in a nonstick skillet over medium heat. Sauté mushrooms, garlic, and onion until onions are see through. Set aside.

In a large bowl mix cottage cheese, Parmesan cheese, and herbs & seasonings together.

Preheat oven to 375°.

Arrange lasagna noodles in bottom of baking dish. Spoon a layer of spaghetti sauce on top of noodles. Top with a layer of spinach and a layer of mushroom mixture. Continue with a layer of cottage cheese mixture. Repeat layers.

Cover and bake at 375° for 40 minutes. Uncover and sprinkle with the 1 cup of mozzarella cheese. Bake 10 minutes more. Let stand 10 minutes to cool before serving.

Foodie Friday Spinach Puffs

 
Spinach Puffs

Ingredients:
1 8oz pkg cream cheese, softened
1/2 10oz bag of fresh spinach; washed, cooked, drained, and pressed
1 med. onion, peeled and diced
1 clove garlic, peeled and minced
1 8oz pkg refrigerated crescent dinner rolls

Directions:
Prepare ingredients as stated above. Combine cream cheese, spinach, onion and garlic. Mix well. Blend in blender or food processor if needed.

Open crescent roll dough and separate the rolls out flat onto a cookie sheet. Spoon a large spoonful of the mixture in the middle each triangle.

Roll the triangles up making sure each puff has some space in between it on the cookie sheet, and bake according to the directions on the package (usually this will be on an ungreased cookie sheet at 375 degrees for 11 to 13 minutes or until golden brown).

Use excess spinach goo as a yummy dip.