Over the years I started to realize that conveniently available manufactured bottled dressings are just full of synthetic fillers, flavors and unnecessary ingredients. Therefore, I been making my own authentic Caesar dressing for quite a few years and it so yummy! This dressing will be a staple in your fridge. Try it today!
1-1/2 tsp anchovy paste or 2 fillets chopped finely
2 fresh garlic cloves, minced
1 cup organic mayonnaise
1⁄4 cup low fat buttermilk
1⁄3 cup grated parmesan cheese
2 tablespoons fresh squeezed lemon juice
2 Tsp Dijon mustard
1/4 tsp Finely ground black pepper
1 tsp Worcestershire sauce
Whisk all ingredients in a bowl or measuring cup and store in a glass jar with a tight fitting cap in the fridge for up to 3 weeks. Enjoy!
1 box (10 oz. each) frozen chopped spinach, thawed and water pressed out
1/2 cup Grated Parmesan
Freshly Ground Black Pepper
1 pound Shredded Mozzarella Cheese
Heat oven to 350 degrees.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil or parchment paper with cooking spray in between layers to prevent sticking.
Heat olive oil in a large skillet or 4 quart dutch oven over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Add eggplant and cook an additional 3 min. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes and sauce. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
In a separate bowl, combine ricotta, eggs, spinach, Parmesan cheese, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.