Being in the mood to play with my food, I decided on trying to put together a spinach lasagna for dinner. After looking over a few recipes, I had the basic idea, and acquired appropriate ingredients. I already had most of an overlarge container of baby spinach from the store (mine isn’t big enough to pick yet) which I used in place of the frozen spinach most recipes call for. I let the lasagna noodles cook in the sauce rather than boiling them first, since I’ve never tried that technique and had the extra oven time needed.

A dish like this, gives you plenty of leeway for herb-play. Our basil plants survived the move from inside to out, and that, with early offerings from the perennial oregano went into the sauce. The ricotta, parm. and mozzarella cheese mix got lots and lots of curley leaf parsley. Alternating layers, with sauce on both sides of the uncooked noodles, tightly covered, and into the oven at 375 for over an hour.

We were quite pleased with both the technique and the result. The herbs complimented the dish and helped define it. I’ve still got a half box of lasagna noodles left, and will experiment with different herbs and variations on the theme in the near future.