Trying to Save More Cows

About a month ago I started thinking seriously about seeking out vegetarian recipes I could try that would be easy and delicious and filling. Ideally I'd like to be eating one day of meat-free meals each week. More specifically, I'd like to have one meat-free day, and one fish-only day.

There are obvious health benefits to reducing the meat and upping the veggies:
1. Getting over my fear of various vegetables
2. Reducing cholesterol
3. Reducing fat intake
4. Increasing fiber and vitamin intake
5. Saving the baby cows, baby chicks, baby piglets and various other animals from certain horrible death.

SO! Here is the first vegetarian recipe I found-- I tried it out last night and I think it's certainly a keeper! Very inexpensive, and extremely delicious.

Spinach and Mushroom Lasagna

Half a package (1 lb) of whole grain lasagna noodles (save the other half for another time)
1 package (2.5 lbs) of frozen chopped spinach
1 1/2 lbs. fresh mushrooms, cut into 1-inch pieces
2 tbsp butter
1 tbsp olive oil
2 cloves garlic
4 tbsp red wine vinegar
1 tbsp honey
1 small tub ricotta cheese
1 cup shredded mozzarella cheese


1. First, get the water boiling for noodles. Everything else can be done while the water heats up and the noodles cook. Just cook according to package instructions and drain into a collander. Drizzle with olive oil to keep from sticking.
2. In a large skillet melt 1 Tbsp butter over medium heat. Once it's melted, add 2 cloves of smashed & minced garlic. When the garlic is golden brown, pour the package of spinach into the skillet. Cook until completely wilted.
3. When spinach is cooked, empty the skillet into a medium/large mixing bowl.
4. In the same skillet, add the other Tbsp of butter and Tbsp olive oil and mix until melted. Pour in the mushrooms and cook until soft, about 10 minutes. Once soft, add vinegar and honey. This will add flavor and the honey will keep the sharpness of the vinegar in check. Deglaze the pan and cook for another minute. Drain off excess liquid and pour mushrooms into the same bowl as the spinach.
5. Add ricotta cheese to bowl and mix all the veggies together with the cheese.
6. When noodles are ready to assemble, spray a 9 x 13 inch baking pan with non-stick spray.
7. Begin assembling lasagna: start with a layer of noodles, then a layer of the spinach-cheese mixture. Repeat until all ingredients are used up. Finish by topping the lasagna with the mozzarella cheese.
8. Bake for 20 minutes at 350.

You can make this lasagna ahead and keep it covered well in the refrigerator for up to 2 days, then bake it when you're ready.