The art of being Californian, it seems, is to cultivate a loose-limbed insouciance while secretly working away like a frantic ant.

--Richard Fortey The Earth: An Intimate History

Wednesday, May 11, 2011

Broccoli Lemon Spinach Lasagne

Just so I remember this awesome dinner I just made up after stealing a magazine (fine, it was Martha Stewart Living) from the hospital yesterday (didn't really need the magazine because I didn't follow the recipe anyway, so I sort of feel bad about the stealing part--my alien baby made me do it). I couldn't follow the other recipe because I needed to get rid of the shit-ton of broccoli my CSA is giving me. But I did steal the lemon idea from it. But really, I promise, this recipe is all me me me mine myown myself me:

1 onion, sliced
3 cloves garlic (skins on, whole)

1 container of ricotta
1/2 c Kefir, plain
spinach leaves
basil leaves

broccoli, finely chopped

2 lemons

No-boil noodles
mozzarella, grated
parmesan, grated

Preheat oven to 400F. Toss onion slices with oil. Roast onion and garlic for 30min.

Meanwhile, thinly slice lemons, put in a pot of water. Bring to a boil. Boil 7min. Take out of water and lay on paper towels to drain (take seeds out of lemons).

When onions and garlic are done, reduce oven heat to 350F. Combine onions, garlic (squeeze out of skins), ricotta, Kefir, spinach, and basil in a food processor. Puree.

Oil casarole pan, spread the puree on the lasagna noodles and layer as follows:

Repeat layers two more times (3 total).

Bake covered for 30 min. Then uncover and broil on high for 5 min (okay, so I also stole the bake time).

Broccoli will be crunchy.

This is good. I promise.


  1. I attest that this is an incredible lasagna. The lemon gives it a fresh, delightful kick! Truly a treat.

  2. I had this at Hanni's house. It was amazing and unique!!
    I love this lasagna :)