Hi everyone and welcome to our Jan. Celebrity Home Chef Series. Today we have a guest who is so into cooking for her friends that she wrote a book and started a blog about it: The Good Neighbor Cookbook.
Celebrity Home Chef #13’s name is Suzanne Schlossberg, she is a writer who lives in Oregon with her husband and twin boys and is sharing her blogsite (which I happen to be on today-no coincidence there!) and a delicious recipe from her new book. For other recipes and tips on cooking for friends and family in need, check out her awesome blog at : www.thegoodneighborcookbook.com
Sweet Pepper and Spinach Lasagne:
Prep time: 25 minutes/ Total time: 1 hour 10 minutes
I used to be intimidated by lasagnes, but this made me realize how easy it really is, especially using no-boil lasagne noodles. But I have to admit, I don’t give this one away that often — it’s too delicious, and my kids love it.
2 tablespoons olive oil
1 large yellow onion, chopped
2 red bell peppers, cut into 1/2-inch pieces
1 teaspoon kosher salt
2 (10-ounce) packages frozen chopped spinach, thawed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 (15-ounce) containers ricotta
2 cups (8 ounces) grated mozzarella
1/2 cup (2 ounces) grated Parmesan
5 cups toasted garlic marinara (page tk) or store-bought marinara
1 (9-ounce box) no-boil lasagna (16 sheets)
Heat the oven to 375F. Heat the oil in a large skillet over medium-high heat. Add the
onion, bell peppers, and 1/2 teaspoon of the salt and cook, stirring often,
until tender, 12 to 15 minutes (decrease the heat, as necessary, to prevent scorching). Squeeze the spinach of any excess water and add to the skillet along with the black pepper, crushed red pepper, and the remaining 1/2 teaspoon of salt and cook, stirring, for 2 minutes.
In a medium bowl, combine the ricotta, 1 cup of the mozzarella, and the Parmesan.
In a 9-by-13-inch baking dish, spread 1 cup of the sauce over the bottom. Top with a
layer of 4 lasagna sheets, another cup of sauce, one third of the cheese mixture, and
one third of the vegetable mixture; repeat twice. Top with the remaining lasagna sheets, sauce, and 1 cup of the mozzarella. Cover tightly with foil and bake until the noodles are tender and easily pierced with a knife, 40 to 45 minutes. Let rest 5 minutes before slicing.
Cook’s tip: Freeze the lasagna whole or in smaller portions. Bake directly from
frozen in a baking dish, covered with foil, until heated through, about 1 hour.