Casserole Craving Complete - March 21

Maybe it's because this Calgary winter has been dragging on incessantly...or maybe because we have been cutting back on carbs...or maybe nothing more than a simple craving -but- I have been longing for an old-school lasagne, to the point, where today, it became unbearable.  I caved in & made this version of which I am quite proud & deliciously satisfied!!

Preheat oven to 400 degrees

6 whole wheat lasagne noodles
Immerse the noodles in water in a small glass cake pan & cook on high in microwave for 10 mins.  Cool slightly

2 small zucchini (very thinly sliced with a sharp knife or on a mandoline)
Place on 2 parchment-lined cookie sheets.  Brush each side of zuch, lightly, with EVOO & season with salt, pepper & a little Herbamare (this seasoning can be found in the spice section of your grocery store's natural food section)  It is great on veggies!!  Roast in preheated oven for 7-10 mins.  Turn oven off & leave zuch in heated oven until you are ready for assembly.  Keep an eye on them & remove if they are getting too dried out.

1 small white onion,  diced
1 lb. ground chicken
2 cloves garlic, minced (I like to use my best-loved microplane for garlic)
Heat a sauté pan over med high heat.  Add 2 turns of EVOO.  Start with chopped onion in pan, then add ground chicken & garlic.  Heat until cooked through.  Season with a pinch of salt & pepper. 

1 large can San Marzano tomatoes (run a sharp knife thru the tomatoes while still in the tin)
1 13 oz. can tomato paste
1 tsp oregano
1 tsp dried basil
1 bay leaf (DO NOT forget to remove before layering sauce into casserole!)
Add all ingredients into the chicken mixture.  Heat & stir until the sauce comes together & starts to boil.  Reduce heat to low & let simmer for as long as you can - up to 2 hours

While sauce is simmering, mix together:
1 box chopped, frozen spinach, thawed (you can thaw in microwave. Then, place in a thin, clean, tea towel over sink & wring out, in the towel, until the moisture is completely out)
1/2 C cottage cheese
1/2 C ricotta cheese
1/4 C feta cheese, crumbled
2 tbsp grated parmesan
2 tsp dried parsley
1 egg
pinch of salt & pepper

For assembly:
Grated marble or Tex Mex cheese - 2 to 3 cups
Grated parmesan cheese

Spray a 9 X 13 glass cake pan with cooking spray

Reset oven to 350 degrees

Starting with a little sauce, assemble your lasagne

• 3 noodles
• 1/3 of remaining sauce
• spinach/cheese mixture - use all
• sprinkle lightly with cheddar & parm
• zuch slices
• 1/2 of remaining sauce
• sprinkle of cheeses
• 3 noodles
• last of sauce
• generous topping of shredded cheese

Bake in 350 oven for 45 minutes.  Set out on a cooling rack & let cool for 10 mins (you will be tempted to dive right in, but this step is very important for being able to cut into squares that stay formed)

Serve alongside some tossed or caesar salad, a crisp glass of Okanagan Riesling & believe that spring has sprung!!