The Eighth Day of Christmas


‘Strong to the finish ‘cause I eat my’ … spinach lasagna

Connie Roehl’s Spinach Lasagna recipe, featured in the Christ Our Light Parish cookbook “Favorites From Our Table,” caught my eye as perfect “Meatless Monday” fare.

She has been preparing it for 20 years or more and says it is one of her husband Bruce’s favorites. She often makes two pans of lasagna at the same time — one of the traditional varieties with red sauce and this one. The spinach creation always disappears first.

Connie says that it should be baked a lot longer than the recipe calls for. She bakes it for at least an hour or more, which browns the butter and makes the dish more flavorful. It’s easy to reheat, as well.

Popeye was right when he said, “I’m strong to the finish ‘cause I eat my spinach.” On this eighth day of Christmas, I offer you eight good reasons to eat more of it. According to Medical News Today, this nutritional powerhouse can help with diabetes management, cancer prevention, thwarting asthma, lowering and maintaining blood pressure, keeping bones strong, nurturing skin and hair, aiding in efficient use of one’s energy and promoting regularity. (By the way, the Well-Being Secrets blog touts 34 science-backed health benefits for this dark leafy green.)

Spinach Lasagna

8 oz. lasagna noodles, cooked and drained
2 (10 oz.) packages frozen spinach, thawed and drained
24 oz. cottage cheese
2 eggs
1 tsp. crushed, dried parsley
1/2 cup butter, softened
Salt and pepper to taste
Garlic powder to taste
16 oz. shredded Monterey Jack cheese
1 cup grated Parmesan cheese

Combine cottage cheese, eggs, parsley, butter, garlic powder and salt and pepper. Layer noodles, cottage cheese mixture, shredded cheese, spinach and Parmesan cheese. Repeat layers.

Bake at 350°F for 30 minutes. (*See Connie’s comments above.)

A note from Carol:

I prepared Connie’s recipe and definitely enjoyed it. I did make one change — I wilted two (10 oz.) packages of fresh spinach in a pan over medium heat on the stove. There’s no need to add oil or water to your pan as the spinach leaves release liquid when they come in contact with the heat. It only takes a minute or so — stir the spinach once or twice with tongs as it is wilting.

“Favorites From Our Table” was published in 2015. There are hundreds of good recipes to be found in the book’s 174 pages. To order a copy from Christ Our Light Parish, contact Michele at 763-389-2115 or micheles@christourlightmn.org. The cookbook costs $10 and an extra $5 for shipping and handling, if mailed.

Carol Jessen-Klixbull is a copy editor at The Visitor. She is a former Family and Consumer Science teacher who has a passion for all things “food.”

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