One of the most important things I’ve learned over the years is the advantage of having a well-stocked pantry. If you have flour, salt, sugar, eggs, butter, rice, dried beans and a few seasonings and spices, you can make just about anything.
Today I looked in my fridge and I saw a bunch of leftovers. A little bit of bolognese sauce from the spaghetti bolognese we had on Friday, a little bit of pizza sauce and shredded mozzarella leftover from making homemade pizza last night, some cottage cheese that needed to be used, some fresh spinach that might wilt if left too much longer, a few mushrooms, and some eggs. What could I make with all of that? I didn’t have any spaghetti noodles left – we’d eaten the last of them on Friday. I didn’t have any lasagna noodles, or any egg noodles, or any fettuccine noodles (are you sensing a pattern?).
What I did have was some flour, eggs and salt. The perfect ingredients for making pasta – lasagna to be exact. This time, though, I chose to make whole-wheat pasta (so I added a fourth egg to the mix for added moisture).
Out of all those leftovers, I was able to build a tasty and healthy meal for my family. And it cost next to nothing.
I began by placing a mixture of the bolognese sauce and pizza sauce on the bottom.
Followed that with a layer of noodles.
Topped that with a mixture of cottage cheese (I know, to purists this is sacrilege, but I didn’t have any ricotta), an egg, salt, spinach and mushrooms I’d blended together in the food processor.
Topped that with shredded cheese.
Repeated the process until I had a pan full of lovely layered lasagna.
Baked it at 375 for 30-40 minutes.