food #4

Eggnog Frozen Yogurt - © Amy Hassanein
Lowfat Homemade Eggnog Frozen Yogurt – © Amy Hassanein

I garnished with dried cranberries and cinnamon. I also did not strain the yogurt as mentioned in the recipe below since I was impatient =) Still came out good.

Frozen Yogurt Recipe: Simple 3-Step Eggnog Frozen Yogurt
Ice-Cream Maker: Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker – $50

food #3

Simple & Thin Spinach Ricotta Lasagna – © Amy Hassanein

This time I actually sort of combined my own recipe inspired by other online recipes. After I was making the previous dish Homemade Spinach Lasagna Bites, I was left with extra ingredients. It hit me that may be I should try making a full lasagna dish for the first time. But every recipe I looked up required more work and more complex steps. I thought about combining the recipe I used for the spinach lasagna roll-ups and any quick simple basic lasagna recipe while making it thinner and slightly healthier than traditional giant lasagna recipes. So here it goes.

Tip: Use an 11×7 baking dish

Ingredients: -inspired by this recipe

For Spinach Ricotta Mix:
1/3 lbs of ground beef, cooked
8 ounce of packaged frozen chopped spinach, thawed and well drained
9-10 ounce ricotta cheese
1/3 cup Parmesan cheese
1/2 egg
1/2 teaspoon minced garlic / garlic powder
1/4 teaspoon Italian seasonings (optional, adds to the flavor)
salt and pepper, if desired
Rest of ingredients:
6 lasagna noodles, half cooked
1/2 cup Parmesan cheese
1 1/2+ cup shredded mozzarella cheese
10 ounce+ organic pizza sauce (the better the quality, the better the flavor of the lasagna)

Directions: -inspired by this recipe

  1. Preheat oven to 375 degrees
  2. In a medium bowl combine spinach, ricotta, Parmesan cheese, egg, garlic, ground beef & Italian seasonings. Add salt and pepper if desired
  3. Spread a thin layer of the pizza sauce on the bottom of the baking dish
  4. Arrange 3 noodles over the sauce to cover the surface of the dish
  5. Top with another layer of the pizza sauce, this time thicker
  6. Top the sauce with a layer of the spinach ricotta mixture
  7. Top the mixture with a layer of shredded Parmesan cheese
  8. Top with a layer of Mozzarella cheese
  9. Top with remaining 3 noodles
  10. Repeat steps 5, 6 & 8
  11. Completely cover dish with foil
  12. Bake at 375 degrees for 30 minutes
  13. Let stand 5 minutes before cutting

Some suggest wrapping each lasagna piece in seran wrap and freezing them (so it would be ready to microwave for a quick lunch)