This comforting spinach lasagna is one of my favorite make-ahead (family-pleasing) veggie dinners. I made a batch to enjoy this weekend, and two smaller dishes of it to be hauled out on busy nights in the weeks ahead. You can make it as is, and it is amazing. Trust me, everyone raves about this recipe. Or, you can always add any additional veggies you may have on hand. This time, I added some grilled eggplant and zucchini (that I picked up in the frozen section of Trader Joe's) + chopped butternut squash.
As an additional bonus, I always end up with a little of the spinach-cream cheese mixture. This morning, I transformed the spinach mixture into a decadent veggie frittata by combining:
- 1 cup spinach mixture leftover from the batch of lasagna I made on Friday
- about 1 cup of chopped sun-dried tomatoes (I used the dried kind that come in a bag or tub, not the ones that are packed in oil, but you could use either variety)
- 2 Morningstar sausage patties, chopped
- 4 frozen basil cubes (those Dorot ones I get at Trader Joe's in the frozen section, always try to keep those on hand for a quick flavor boost)
- 9 or 10 eggs (depending upon how big your eggs are...my basic frittata recipe also calls for 1/2 cup of whole milk, but I did not use that this time because I was getting the creaminess from the cream cheese in the spinach mixture)
- sprinkling of cheese on top (note that this go round I did not use any additional cheese in the frittata b/c there was so much in the spinach mixture)
Put everything together in an oven-proof skillet and baked it at 350 until puffy and golden, and firm in the center, about 15-20 minutes. Amazing!! Easy, and such a great way to use up the spinach mixture.