Last Night’s Dinner was Teriyaki Pork Tenderloin with sautéed Spinach with Mushrooms and Onions.  I had been busy most of the afternoon baking Gingerbread House Parts so my husband Ev, went to the store for me to pick up the Pork Tenderloin and a Vegetable.  I had asked him to get whatever Leafy Vegetable he preferred and it could be fresh or frozen.  He picked out frozen chopped Spinach.  Now, I love Spinach, but chopped is another story.  Anyways, I sautéed it with diced Onions and sliced Mushrooms.  It came out pretty good, but the whole leaf would have been better.  Anyways, I always cook too much for two people and there was a good size portion of the Spinach leftover.  When we discussed what we would like to have for Dinner tonight, Ev wanted Pasta.  I said okay but didn’t tell him what kind of Pasta we were going to have.  Here is where the Makeover comes in.  Listed below are the leftovers that  I incorporated into the meal along with the additional ingredients that I had to purchase:


ON HAND                                                                                                    PURCHASED

Lasagna Noodles                                                                                        Ricotta Cheese

Mushroom/Spinach Sauté                                                                         Canned Diced Tomatoes

Egg & Cream                                                                                              Ground Veal (optional)

Shredded Mozzarella                                          

Parmesan Cheese

Fresh Basil & Garlic

Dried Oregano & Bay Leaves

Olive Oil

Tomato Paste

Salt & Pepper


Lasagna Noodles

Lasagna Noodles


Shredded Mozzarella

Shredded Mozzarella








Mushroom/Spinach  Sauté

Mushroom/Spinach Sauté

Shredded Parmesan Cheese

Shredded Parmesan Cheese
























This was probably one of the easiest meals I have prepared in a long time.  Below is the order in which I prepared this dish:


I – Making the Tomato Sauce

  • Sautéing the Veal in a small amount of Olive Oil
  • Crushing the Garlic and adding it to the Veal
  • Add the Crushed Tomatoes along with the Dried Oregano & Bay Leaf
  • Add half can (3 oz.) Tomato Paste along with Salt and Pepper to taste
  • Allow to simmer until the Sauce is of the desired consistency
  • At the end, add about 1/4 cup minced Basil
Add the Basil at the end of the cooking period.

Add the Basil at the end of the cooking period.











II – Spinach/Ricotta Mixture

  • In small bowl I mixed 1 cup of Ricotta with 1 beaten Egg and then added about 1/4 cup of Cream.
  • Stir in the Mushroom/Spinach Mixture

III – Assembly

  •  Place a very small amount of Olive Oil at the bottom of the baking dish and spread it with a paper towel to cover the entire bottom surface.
Oil the Bottom of the Baking Dish

Oil the Bottom of the Baking Dish

  • Arrange a layer of Noodles on the bottom
Lasagna Noodles - First Layer

Lasagna Noodles – First Layer

  • Add a layer of the Spinach/Ricotta mixture
Mushroom/Spinach Ricotta next

Mushroom/Spinach Ricotta next

  • Add a layer of shredded Mozzarella


Shredded Mozzarella

Shredded Mozzarella

  • Add another layer of Pasta and top with another layer of the Spinach/Ricotta mixture
  • Sprinkle some Parmesan Cheese on this layer
  • Add another layer of Pasta and top with another layer of the Spinach/Ricotta mixture
  • Add Mozzarella Cheese
  • Half hour before serving bake at 350 degrees until the Cheese is melted and slightly browned and the dish is hot all the way through – (about half hour)

IV – Serving

  • Let the Lasagna rest for about 5 minutes before cutting and serving it.
  • Serve with the Veal/Tomato Sauce and additional Parmesan Cheese as desired


Spinach/Mushroom Lasagna with Veal/Tomato Sauce

Spinach/Mushroom Lasagna with Veal/Tomato Sauce



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