Saturday, December 29, 2007


Spinach and mushroom lasagna.

Preparation time: 3 minutes

Shopping: none

Months ago we made a pan of lasagna to take to client dinners just in case someone requested a vegetarian entree. I cut the lasagna into large slices and stashed them in the freezer. Up they popped during my recent freezer clean-out. I figured they were too old to pass as client food anymore.

I moved them to the fridge to defrost. Now they serve admirably as a quick breakfast after a couple of minutes in the microwave. It was a very simple lasagna with no particular recipe: sauteed mushrooms, frozen spinach, ricotta and mozzarella cheeses, a bechamel sauce and nutmeg.

Quite delicious, even months later.

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