That's Italian for "Please, taste and see that it is good."
Translation courtesy of my brother who lived in Italy for a year. :)
I made a dish over the weekend that I was so pleased with.
I love when I make something for the first time, and it
turns out! Not only does it feel like time well spent, but
it makes me feel good about trying new things the next time.
Spinach and Prosciutto Lasagna
Serves 4 - Prep time, 20 minutes
Note: It's important to squeeze the thawed
spinach dry, or the lasagna may be watery.
2 pkgs. (10 oz. each) frozen chopped spinach,
thawed and squeezed dry
1 1/2 c. part-skim ricotta
1-2 garlic cloves, minced
coase salt and ground pepper
2 1/2 cups jarred tomato sauce
4 oz. thinly sliced prosciutto, finely chopped
6 no-boil lasagna noodles
1 cup shredded part-skim mozzarella (4 oz.)
Preheat over to 350 degrees. Make filling:
In a medium bowl, stir together spinach, ricotta,
garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper;
set aside. In another medium bowl, stir together
tomato sauce and prosciutto.
In an 8-inch square baking dish, spread 1/4 cup
tomato sauce. Layer 2 noodles, 1/3 filling and
1/3 remaining tomato sauce; repeat twice. Top with
mozzarella. Bake until browned. 35 to 40 minutes.
Let stand 5 minutes before serving.
NOTE: When I make this again, I will do 1/2 or 3/4
of the prosciutto and add some seasoned ground
turkey, just because from a meat perspective,
I like turkey better. Also, I think I'd double
the batch, make two 8x8 pans and freeze one for
While you have the oven on, this is also a great
time to make roasted garlic. It's so easy to do,
but since it takes an hour to cook, I only do it
when the oven in already on for something else.
To prepare, simply
* slice the top off a head of garlic (the side opposite the root)
* put in a small baking dish
* drizzle with a good amount of olive oil
* add salt and pepper
* shake garlic around in the pan to coat
* cover with aluminum foil
Bake on 350 for an hour. If you're opening
the oven for other things, add some baking time.
When they're done, they look like this.
Put it in a little bowl with a serving knife.
Those cloves will just pop right out and
the sweet, roasted garlic will spread like
soft butter on warm, crusty baked bread.
Unless you hate garlic, YOU'LL LOVE IT!