I’m stuffed, grateful and relieved it’s over.

We had a really nice day. The temperatures were in the 70s today and there was on and off rain all day. I felt more like I should be saying “Happy Easter” than “Merry Christmas.” We had dinner at my daughter and husband-to-be’s house. Although I’m not Italian, for the past 6 years or so I’ve been making meat and spinach lasagna for Christmas dinner. It’s a wintery dish, and is red and green and everyone seems to like it. I assembled it at my place, then brought it over to bake in their oven.

I brought the gifts over and watched as everyone opened theirs. My daughter got me a new phone! The one I had was starting to act weird and has never gotten a good signal. I think she was just sick of hearing me complain about my crappy phone so she got me a better one. 🙂

Seriously though, it was a thoughful gift. I did find out some *slightly* disturbing news though: although the doctors are quite sure my daughter’s stomach problems are due to Crohn’s disease, they want to rule out anything more serious, so she has to go have both a colonoscopy and endoscopy this week. Yikes. I don’t envy her a bit, but it will be good to know with 100% certainly that it’s “just” Crohn’s disease.

The ex (her dad) stayed out of the way in the kitchen or out on the sun porch playing with the dog. No family drama this year at all!

All in all, it was a good day. I always dread Christmas but almost always wind up having a good time. That doesn’t keep me from being relieved when it’s over.

Here is the lasagna recipe. If you try this let me know how it turns out for you.

“Healthy” lasagna.

lasagna

Ingredients
1 lb. ground beef, drained.
1 32 oz. jar or can of tomato sauce
1 large can of tomato paste
1 box pot-ready lasagna (you can use the kind you have to boil too, but it’s more work and always falls apart for me)
green onions
16 oz. shredded mozzarella cheese
Parmesan or Romano cheese
1 container Ricotta cheese.
chopped frozen spinach (1 small box or 1/2 16 oz. bag)
Olive oil
Italian seasoning
garlic (optional–I can’t eat it)

Mix the sauce, tomato paste, a little olive oil and Italian seasoning in saucepan. In another pan, cook the ground beef until done. In another pan, steam the spinach and drain. In a separate bowl, mix the ricotta cheese in with the steamed spinach (wait until spinach cools some before doing this).

How to assemble.
Get the pan ready (use a lasagna-sized foil or glass pan) by pouring a little olive oil on the bottom and then a layer of sauce.
On top of that lay the lasagna sheets (if pot ready there is no need to boil them first), then spread half the ricotta-spinach mixture.
Sprinkle about a third of the shredded mozzarella on top of that.
Put half of the ground beef on top of that and spread out.
Pour another layer of sauce on top of that.
Put another layer of lasagna sheets on top.
Spread the other half of the ricotta-spinach mixture.
Put another third of the mozzarella cheese on top.
Sprinkle the other half of the ground beef.
Spread another layer of sauce.
Put another layer of lasagna sheets.
Pour the rest of the sauce on top.
Sprinkle the last third of the mozzarella cheese.
Put a layer of parmesan or romano cheese on top (this browns nicely).
Green onions (chopped) to garnish.

Bake at about 300 ° for about an hour. Serves about 10.