I haven't made a lasagna in a while so I decided to build one with slices of roasted eggplant, sauteed mushrooms, and a spinach ricotta all nestled in
between whole wheat lasagna noodles and homemade basil marinara sauce.
The vegetables are then mixed with pasta sauce, can tomatoes and spinach before layering
with whole wheat lasagna noodles and cottage cheese, Parmesan and mozzarella cheese.
I always have to go to Walmart for a few odd things like light bulbs and band aids and pick up hard to
find whole wheat lasagna noodles (for your yummy crockpot lasagna) and Daisy sour cream or cottage cheese.
We added lemon to the ricotta, chili to the tomato sauce,
used whole wheat lasagna noodles and changed bell peppers for mushrooms and kale — and like that — we had made our own first successful lasagna.
If I wanted to make
these whole wheat lasagna noodles would you recommend using whole wheat pastry flour, or just regular whole wheat flour?
LAYERS: 5
whole wheat lasagna noodles, broken in half, cooked according to directions 2 cups chopped fresh spinach 1/4 cup black olives or green olives for top, (other ideas: pepperonata, capers, roasted red pepper strips)