1 jar 26 oz marinara sauce
Lasagna noodles
20 oz frozen spinach (or use canned spinach)
1 lb mushrooms, cleaned and sliced
1.5 tsp dried basil
8 oz reduced-fat cream cheese (do NOT use fat-free)
1/4 cup vegetable broth (or water)
3.75 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
Soak noodles in hot water until soft for about 10 minutes. Squeeze dry the thawed spinach in a colander. Set aside. Heat some olive oil in a skillet and saute mushrooms until well browned, 5-7 minutes. Add spinach, stir and remove from heat. Stir in basil, cream cheese and 1/4 cup broth or water. Smear 1/4 cup marinara sauce over the bottom of the baking dish, then make layers in the following order:
- lasagna noodles
- 3/4 cup marinara sauce
- some vegetable filling
- 3/4 cup mozzarella cheese
- 2 tablespoons Parmesan cheese
Top it off with the last noodles, 3/4 cup mozzarella and 1/4 cup Parmesan. Cover with foil loosely. Bake at 400 on the lower-middle rack until bubbly, about 40-45 minutes. Uncover and turn oven to broil leaving the pan on the same rack. Broil for 4-5 minutes. Remove from oven and let it sit for 10 minutes. Cut in squares and serve.
To make your own marinara sauce for this recipe: saute 3 minced garlic cloves over medium heat in 2 tablespoons of olive oil until garlic starts to sizzle. Add one 28 oz. can crushed tomatoes and 1/4 cup water or vegetable stock. The sauce should be neither thin nor gloppy. Bring to a simmer, reduce heat and simmer, partially covered for about 10 minutes (this will make 3 cups of sauce).
Roasted Tomato Marinara Sauce
3 tablespoons olive oil
6 lbs. tomatoes, cored and cut in half
1/2 large onion, chopped
Any other vegetables (zucchini, peppers, carrots, celery, etc.)
5-6 cloves garlic, sliced or chopped
4 tablespoons balsamic vinegar
1 tsp. of each dried thyme, oregano, basil,or use 1 tablespoon of fresh herbs
1 tsp. salt
1 tsp pepper
Pour olive oil into large roasting pan. Cut the tomatoes in halves and place the cut side down into some of the oil and slide it to the edge of the pan. Repeat with all the tomatoes until the pans are full with a single layer of tomatoes and the oil has been distributed evenly. Scatter chopped onions over the pans, tucking them into the crevices. Add other vegetables, if any. Drizzle balsamic vinegar. Add garlic and any other herbs. Season with salt and pepper to taste. Roast for 45 minutes at 400 or until vegetables are soft. Remove skins with tongs, as desired. Process briefly in a blender or processor for a chunky sauce, or more for a smooth sauce. Use right away, or pour into quart-size freezer containers leaving an inch or two for expansion, date and label before freezing. Makes about 2 quarts.
6 lbs. tomatoes, cored and cut in half
1/2 large onion, chopped
Any other vegetables (zucchini, peppers, carrots, celery, etc.)
5-6 cloves garlic, sliced or chopped
4 tablespoons balsamic vinegar
1 tsp. of each dried thyme, oregano, basil,or use 1 tablespoon of fresh herbs
1 tsp. salt
1 tsp pepper
Pour olive oil into large roasting pan. Cut the tomatoes in halves and place the cut side down into some of the oil and slide it to the edge of the pan. Repeat with all the tomatoes until the pans are full with a single layer of tomatoes and the oil has been distributed evenly. Scatter chopped onions over the pans, tucking them into the crevices. Add other vegetables, if any. Drizzle balsamic vinegar. Add garlic and any other herbs. Season with salt and pepper to taste. Roast for 45 minutes at 400 or until vegetables are soft. Remove skins with tongs, as desired. Process briefly in a blender or processor for a chunky sauce, or more for a smooth sauce. Use right away, or pour into quart-size freezer containers leaving an inch or two for expansion, date and label before freezing. Makes about 2 quarts.
Wine and Champagne picks for your party
The following suggestions were compiled for my wedding but you can adopt them for any party...
Red, white, or rosé wine?
Consider serving equal amounts of one red and one white wine if the reception includes a meal or hors d'oeuvres. If you want to pour just one wine with the meal, go with a dry rosé.
Top White Wine Picks:
Sauvignon Blanc:
2007 Geyser Peak California Sauvignon Blanc ($12.00 per bottle)
2007 Matua Valley Marlborough Sauvignon Blanc, New Zealand ($12.00)
Pinot Grigio:
2007 Nobilo Regional Collection East Coast Pinot Gris, New Zealand ($13)
2006 Four Graces Dundee Hills Pinot Gris, Oregon ($18)
Chardonnay:
2007 Valley of the Moon Russian River Valley Unoaked Chardonnay ($16)
2006 Beringer Stanly Ranch Carneros Chardonnay ($20)
Top Red Wine Picks:
Cabernet Sauvignon:
2005 Charles Krug Peter Mondavi Family Yountville Napa Valley Cabernet Sauvignon ($26)
2005 Three Thieves The Show California Cabernet Sauvignon ($13)
Pinot Noir:
2006 Belle Vallée Willamette Valley Whole Cluster Pinot Noir, Oregon ($16)
2006 Sebastiani Sonoma Coast Pinot Noir, California ($18)
2005 Domaine de la Croix Jacquelet Mercurey ($23)
Rose Wines:
2007 Beckmen Vineyards Purisima Mountain Vineyard Santa Ynez Grenache Rosé ($18)
2007 Frog's Leap La Grenouille Rouganté Napa Valley ($14)
2006 Mas de Gourgonnier Rosé, France ($16)
Top Sparkling Wine Picks:
Zonin Special Cuvee Brut Prosecco ($11)
Maschio Cavalieri dei Valdobbiadene Brut ($20)
Greg Norman Estates Sparkling Pinot Noir/Chardonnay, Australia ($15)
Top Champagne Picks:
Piper-Heidsieck Brut ($33)
Nicolas Feuillatte Brut ($30)
Janisson & Fils Tradition Brut ($34)
Top Sparkling Wines to be served with dessert:
Most sparkling wines are labeled "brut"- i.e. they're quite dry and contain less than 1.5% sugar. Therefore, look for a "demi-sec" sparkling wine with 3.3%-5% sugar to complement the dessert:
Mumm Napa Valley Cuvee M ($19)
2004 Schramsberg California Cremant Demi-Sec ($37)
2006 Ceretto Moscato di Asti Santo Stefano, Italy ($19)
Consider the season of your event:
Spring and Summer events: Select brisk white wines, dry rosés, and light- to medium-bodied red wines. Brisk whites include Sauvignon Blanc, Pinot Gris/Grigio, unoaked Chardonnay, Riesling, and sparkling wines. Medium-bodied reds include Pinot Noir, Beaujolais, Italian Valpolicella, Spanish Rioja, and Rhone Valley Côtes du Rhône.
Winter and Fall Events: Select heavier Chardonnay, Merlot, Cabernet Sauvignon, Syrah/Shiraz, and Zinfandel wines.
How much wine to buy?
It is better to have too much wine than not enough. You can always take the remaining bottles home for future parties. The standard 750-ml wine bottle holds 5 servings of wine. The Champagne or Sparkling Wine bottle will yield 6 servings (since it is served in flutes). Each guest will consume 1/2 bottle of wine every 2 hours. Therefore, consider having 1 bottle per person for a 4-hour party. Some people will drink more, some less and some not at all.
Reliable brands that consistently deliver good quality at very fair prices are:
California: Chateau St. Jean, Geyser Peak, Joel Gott, Kendall Jackson, Rosenblum, Sebastiani
Washington: Chateau Ste. Michelle, Columbia Crest, Hogue, Reininger
Oregon: Argyle, A to Z Wineworks, Belle Vallée, Firesteed
Australia: Greg Norman Estates, McWilliam's, Rosemount, Yalumba
New Zealand: Brancott, Matua Valley, Villa Maria
France: E. Guigal, La Vieille Ferme, Louis Jadot, Perrin & Fils
Argentina: Alamos, Andeluna, Bodega Norton
Chile: Concha y Toro, Vina Santa Rita
Italy: Castello Banfi, Falesco
Spain: Bodegas Montecillo and Bodegas Muga
Other tips and suggestions:
Red, white, or rosé wine?
Consider serving equal amounts of one red and one white wine if the reception includes a meal or hors d'oeuvres. If you want to pour just one wine with the meal, go with a dry rosé.
Top White Wine Picks:
Sauvignon Blanc:
2007 Geyser Peak California Sauvignon Blanc ($12.00 per bottle)
2007 Matua Valley Marlborough Sauvignon Blanc, New Zealand ($12.00)
Pinot Grigio:
2007 Nobilo Regional Collection East Coast Pinot Gris, New Zealand ($13)
2006 Four Graces Dundee Hills Pinot Gris, Oregon ($18)
Chardonnay:
2007 Valley of the Moon Russian River Valley Unoaked Chardonnay ($16)
2006 Beringer Stanly Ranch Carneros Chardonnay ($20)
Top Red Wine Picks:
Cabernet Sauvignon:
2005 Charles Krug Peter Mondavi Family Yountville Napa Valley Cabernet Sauvignon ($26)
2005 Three Thieves The Show California Cabernet Sauvignon ($13)
Pinot Noir:
2006 Belle Vallée Willamette Valley Whole Cluster Pinot Noir, Oregon ($16)
2006 Sebastiani Sonoma Coast Pinot Noir, California ($18)
2005 Domaine de la Croix Jacquelet Mercurey ($23)
Rose Wines:
2007 Beckmen Vineyards Purisima Mountain Vineyard Santa Ynez Grenache Rosé ($18)
2007 Frog's Leap La Grenouille Rouganté Napa Valley ($14)
2006 Mas de Gourgonnier Rosé, France ($16)
Top Sparkling Wine Picks:
Zonin Special Cuvee Brut Prosecco ($11)
Maschio Cavalieri dei Valdobbiadene Brut ($20)
Greg Norman Estates Sparkling Pinot Noir/Chardonnay, Australia ($15)
Top Champagne Picks:
Piper-Heidsieck Brut ($33)
Nicolas Feuillatte Brut ($30)
Janisson & Fils Tradition Brut ($34)
Top Sparkling Wines to be served with dessert:
Most sparkling wines are labeled "brut"- i.e. they're quite dry and contain less than 1.5% sugar. Therefore, look for a "demi-sec" sparkling wine with 3.3%-5% sugar to complement the dessert:
Mumm Napa Valley Cuvee M ($19)
2004 Schramsberg California Cremant Demi-Sec ($37)
2006 Ceretto Moscato di Asti Santo Stefano, Italy ($19)
Consider the season of your event:
Spring and Summer events: Select brisk white wines, dry rosés, and light- to medium-bodied red wines. Brisk whites include Sauvignon Blanc, Pinot Gris/Grigio, unoaked Chardonnay, Riesling, and sparkling wines. Medium-bodied reds include Pinot Noir, Beaujolais, Italian Valpolicella, Spanish Rioja, and Rhone Valley Côtes du Rhône.
Winter and Fall Events: Select heavier Chardonnay, Merlot, Cabernet Sauvignon, Syrah/Shiraz, and Zinfandel wines.
How much wine to buy?
It is better to have too much wine than not enough. You can always take the remaining bottles home for future parties. The standard 750-ml wine bottle holds 5 servings of wine. The Champagne or Sparkling Wine bottle will yield 6 servings (since it is served in flutes). Each guest will consume 1/2 bottle of wine every 2 hours. Therefore, consider having 1 bottle per person for a 4-hour party. Some people will drink more, some less and some not at all.
Reliable brands that consistently deliver good quality at very fair prices are:
California: Chateau St. Jean, Geyser Peak, Joel Gott, Kendall Jackson, Rosenblum, Sebastiani
Washington: Chateau Ste. Michelle, Columbia Crest, Hogue, Reininger
Oregon: Argyle, A to Z Wineworks, Belle Vallée, Firesteed
Australia: Greg Norman Estates, McWilliam's, Rosemount, Yalumba
New Zealand: Brancott, Matua Valley, Villa Maria
France: E. Guigal, La Vieille Ferme, Louis Jadot, Perrin & Fils
Argentina: Alamos, Andeluna, Bodega Norton
Chile: Concha y Toro, Vina Santa Rita
Italy: Castello Banfi, Falesco
Spain: Bodegas Montecillo and Bodegas Muga
Other tips and suggestions:
- Consider shopping at discount stores such as Costco and Sam's Club for the best deals.
- Keep your eye on local wine shops and supermarkets advertising specials.
- Discounters and large markets buy in huge quantities and thus get deals that they pass on to customers; mom-and-pop shops place smaller orders and don't get the same deals.
- Most stores give discounts on full-case purchases, usually ranging between 10%-20%.
- If the venue charges a corkage fee, consider negotiating it down.
- You can personalize your bottles with custom-design labels at website such as SignatureWines.com, PersonalWine.com, and Windsor Vineyards.
- Visit snooth.com for aggregated wine reviews from users or wineloverspage.com.
- If you have the time, buy few of the recommended wines and taste them at home before the party.
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