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The local real estate market seems to be rebounding at a steady rate as home sales have increased for 3 months in a row! And the average sales price has seen improvement, as well.

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Ocean Grill - Big Fish

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Saturday, August 22

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Blue Water Grill - Big Dog and Catfish Willy

                                    Spinach Lasagna

•    1/2 lb whole wheat lasagna noodles (9-10 total)
•    SAUCE:
•    2 tsp olive oil
•    4 cloves garlic, minced
•    1 can (28 oz) crushed tomatoes (not in puree)
•    2 tbsp tomato paste
•    3/4 tsp dried thyme
•    1/2 tsp dried oregano
•    1/2 tsp salt
•    1/4 tsp freshly ground black pepper
•    FILLING:
•    2 tsp olive oil
•    1 med onion, finely chopped
•    1/2 lb shiitake mushrooms, stemmed and sliced
•    3 lg cloves garlic, minced
•    2 bunches (1 lb total) spinach, trimmed
•    1/2 tsp salt
•    1/2 tsp freshly ground black pepper
•    1 container (15 oz) part-skim ricotta cheese, divided
•    8 oz shredded reduced-fat mozzarella cheese, divided
•    1/3 C grated Parmesan cheese, divided
Directions
1.
Preheat oven to 375 degrees F. Coat 13" x 9" baking dish with cooking spray.
2.
Cook noodles in boiling salted water until just done, 5 to 8 minutes. Drain and rinse under cold water. Lay noodles on baking sheet in one layer so they won't stick together.
3.
Prepare sauce: Heat oil in saucepan over medium heat. Add garlic and cook, stirring, until pale golden, about 2 minutes. Add tomatoes (with juice), tomato paste, thyme, oregano, salt, and pepper. Simmer, covered, 10 minutes.
4.
Make filling: Heat oil in large skillet over medium heat. Add onion, cover, and cook, stirring often, 3 minutes. Add mushrooms, cover, and cook, stirring often, 5 minutes. Add garlic and cook, stirring, 2 minutes. Add spinach, cover, and cook until wilted, about 4 minutes. Season with salt and pepper.
5.
Assemble lasagna: Spread 1/2 cup of the sauce on bottom of prepared dish. Cover with layer of the noodles. Spread on half of the ricotta and half of the spinach-and-mushroom filling. Spoon on one-third of the remaining sauce. Sprinkle with one-third of the mozzarella and one-third of the Parmesan. Spread half of the remaining sauce over cheeses. Cover with layer of noodles. Spread remaining ricotta over noodles. Add remaining spinach-and-mushroom filling. Spoon half of the remaining sauce over filling. Sprinkle with half of the remaining mozzarella and half of the remaining Parmesan. Cover with layer of noodles. Spread noodles with remaining sauce.
6.
Cover dish with foil and bake 40 minutes or until heated through. Sprinkle top with remaining cheeses. Bake 8 minutes or until cheeses are melted.

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