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Such a simple thing you all probably take for granted in your local grocer’s refrigerated section, but something I haven’t managed to track down for the past 19 months. So last night as I was standing at the deli counter at Shopwise waiting for my ham to be sliced, I look down, and to my surprise I saw vacuum packed little bags of ricotta cheese! I was in Heaven. Perhaps they were a little spendy, but I have been desperate for lasagna and I am one who is not willing to substitute chunky munky cottage cheese for ricotta. In my search for recipes, I have found a few authentic Italian recipes that called for bechamel sauce and homemade ragu, but it just looked like too much work.

So needless to say, I snatched up two packets of that ricotta cheese and proceeded to search out the rest of the ingredients for my favorite Spinach Lasagna from the Better Homes and Gardens New Cook Book. I had to substitute crimini mushrooms for ones in a can and I ended up charring and skinning my own red peppers for the recipe, but we succeeded in finding the rest and then we invited a couple of dear friends over for dinner. It was as good as I remembered. Perhaps even better since it has been sooooo long. And as an added treat, I made Danni Bishop’s smothered butter and cheese bread to go along with it. Recipes below.

Spinach Lasagna

9 dried lasagna noodles
1 cup chopped red onion
1 cup sliced fresh mushrooms
4 cloves garlic, minced
2 tablespoons butter
1 7-ounce jar roasted red sweet peppers, drained and chopped
1 10-ounce package frozen chopped spinach, thawed and well drained
(I had to use canned)
1 15-ounce container ricotta cheese
1/2 cup grated Parmesan or Romano cheese
2 beaten eggs
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano crushed
1 30 1/2 ounce jar meatless spaghetti sauce
1/4 cup grated Parmesan or Romano cheese
* I also added about 3/4 pound ground beef cooked with garlic and salt.

1.Cook lasagna noodles for 10-12 minutes or till tender but still firm. Drain noodles; rinse with cold water. Drain well.
2. Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter till tender but not brown; stir in sweet peppers. Set aside.
3.Pat spinach dry with paper towels. In a medium bowl stir together spinach, ricotta cheese, mozzarella cheese, the 1/2 cup Parmesan cheese, eggs, basil, oregano, and 1/4 teaspoon pepper. Stir sweet pepper mixture into spinach mixture.
4. Spread 1/2 cup of the spaghetti sauce evenly in a 9X13 inch baking pan. Arrange 3 lasagna noodles over sauce. Layer with half the sweet pepper-spinach mixture (Then I sprinkled some of the ground beef at this point) and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with the 1/4 cup Parmesan cheese. (I also put some shredded mozzarella on top)
5. Bake, covered, in a 375 oven for 20 minutes. Uncover and bake about 10 minutes more or till heated through. Let stand 10 minutes before serving. The standing time allows the lasagna to set up so that it will hold its shape when cut.

Makes 8 main-dish servings.

Amazing Cheese Bread

1 loaf (18-20 inch) French bread
6-8 oz (1 1/2 to 2 sticks) butter
2 cups shredded cheese, I use a combo of mozzarella and Parmesan. The original recipe calls for Swiss. You do whatever you love.
3/4 teaspoon Italian seasoning
3/4 teaspoon garlic powder
3 tablespoon parley flakes

1.Trim top and side crust from bread, leaving bottom crust intact. Make cuts, 1 inch thick, through the bread, but not through the bottom.
2. Combine remaining ingredients. Spread 1/2 the butter mixture between the slices. Use remaining mixture to frost top and sides of bread.
3. Place bread in a foil boat, cover loosely with another sheet of foil.
4. Bake at 425 for 20-30 minutes. Remove foil last 5 minutes to allow bread to burn, uhmm, I mean brown.

Masarap!