Feeding the Mommas

Within the past few weeks we have had a lot of friends and acquaintances welcoming new additions to their family.  Can I just say that I LOVE all these new babies that I can hold and see but give back when they smell or cry? :)

Anyway, two weeks ago I made 3 of these families some food.  The recipe can be found at Meijer MealBox, just search out "White Lasagna" and you'll find the recipe.  Here's some photos from my making a triple plus batch if the recipe to end up with 4 lasagnas.

I've made this delicious White Lasagna so many times now that I alter the recipe and have learned some tips to help as well.

I've started using freeze-dried garlic and just letting the melted butter coat it before adding the mushrooms and spinach. Freeze-dried garlic is my new favorite cooking secret (not so secret anymore though...).  The recipe calls for white mushrooms, but you can see my preferred baby portabellos to the right.  So tasty!

I always add in about 50% more spinach and mushrooms than the recipe calls for.  Hence my ability to make 4 large lasagnas from a tripled recipe.

8 of the 9 empty Alfredo sauce jars from making this triple batch, and all the yummy filling!  The original recipe calls for 1 cup of reserved sauce (1/2 at bottom of pan and 1/2 on top of last noodle layer).  I'd recommend adding an extra 1/2 cup to that amount to make sure the top noodles are thoroughly covered or they will cook up extremely inedible.

I also suggest getting more than the recommended 15 oz of ricotta cheese and making extra filling so you don't have to scrimp on the cheese layers.  Double it and remember the extra egg for binder.  You may have some left over, but I find that's better than not enough.  To the right you can see 3 of my 4 pan assembly line from that night.  What a project!

Ah, the magic of precooked lasagna noodles.  I HIGHLY recommend getting a disposable baking pan like the recipe suggests.  If you decide to use your own pan DON'T use glass.  The rounded edges make cooking uneven and it won't turn out as well.  Keep in mind any other baking pan than an aluminum one may need more time in the oven as well.

One of the lasagnas topped in all it's glory with mozzarella and shaved Parmesan.  Doesn't the finished product look delicious?  That's because I didn't follow the recipe again & cooked my lasagnas covered with aluminum foil that I've sprayed with nonstick cooking spray.  I bake it for approximately 40 minutes, remove the foil and then bake an additional 10-15 minutes until the cheese starts to brown.  I found that leaving the top uncovered was another great way to get that top layer of noodles and cheese to completely overcook (it was like chewing leather).

I hope you enjoy, this is a great meal to make and share.  Not only is it hearty and filling, but there are always plenty of leftovers and it's actually better the second day.