Happy Wednesday! I hope everyone is having a wonderful week! The girls are back at school after another snow event in the South. It’s great to get back on schedule and the girls have cooperated pretty well in the morning. Happy Mommy! I had a relaxing birthday and turned 29 Again over the weekend. Ha Ha! I made my own birthday cake and it was delicious. https://sallysbakingaddiction.com/2018/01/05/strawberry-cake/ I topped it with a butter cream icing instead of the one used in the recipe – will definitely make this cake again.
You may have noticed that I’ve been making more gluten free dishes and yummy gf baked goods. A few reasons why:
1 – I’m curious and interested in learning new baking and cooking techniques in a more health conscious world and I’ve certainly learned a lot!
2 – I have family and friends that are gluten free and I want them to enjoy my baked goods.
3 – I have been reducing the amount of gluten in my diet as well to see if it will help with some skin and hive issues. Some positive results have been a reduction in bloating and swelling and I’m also hungry when I’m supposed to be hungry. That’s a good thing. I haven’t seen much improvement with my skin so I’m pondering some dairy testing next but we’ll see. 🙂 Balance and moderation is my motto.
Today I’m sharing a yummy spinach lasagna. It’s made with oven-ready gluten free lasagna noodles (I like Barilla), spinach and cottage cheese plus a few others items. My mom always made lasagna with cottage cheese so that’s how I make it. I don’t think I’ve ever used ricotta and it’s not at the top of my list of favorite cheeses. I guess it just depends on the recipe and how rich the cheese is. But back to this recipe! Feel free to use any oven ready or regular lasagna noodle and cooking the noodles ahead of time is another option. This dish takes a little over an hour to make but it’s a very doable week day meal. A couple things to note – oven-ready noodles have to be completely covered in marinara sauce to cook properly and it takes about 45 minutes to an hour to cook in the oven. I usually check the lasagna at the 40 minute mark with a fork and if they don’t feel soft, I recover and cook for another 5-10 minutes. That usually does it and then I remove the foil and cook for another 10 minutes. Mushrooms are completely optional. I know some younger eaters are not mushrooms lovers like myself. Except Kinsey – she devours them in this dish! Give this pasta a try and let me know your thoughts!