I’m a big fan of double purpose recipes. You save time and get two dishes. Last year I turned my Texas Style Chili into Chili Tamale Pie. This year I’m doing it again with last week’s Spinach and Artichoke Dip. Not only does this make a fantastic dip, but the exact same recipe makes a killer lasagna. One batch of this and a few no-bake lasagna shells and you have a meal worthy of a dinner party or a weeknight meal.
I made a full batch of the Spinach and Artichoke Dip and used half of it for dip. The other half I turned into this lasagna in no time at all. You can, of course, make a full batch into a full size lasagna, but for a weeknight family meal, this smaller size is perfect. Assembling the lasagna is as easy as spreading the no-bake lasagna noodles with the spinach dip and topping with the cheese (and a little water). Then while it bakes you can toss a few salad greens with a little oil and vinegar and you have a whole meal; it’s just that easy.
Winter is such a hard time for meatless meals that are tasty and seasonal. Frozen veggies are the obvious answer, but most of them are just gross. Frozen spinach is the exception. I love frozen spinach because the texture doesn’t change for the worse when it’s frozen, and it’s so easy to turn into something delicious and it is easy to use. This lasagna and the spinach dip from last week are just two examples of the things you can do with frozen spinach. Enjoy!
Here are a few links to other meatless meals using frozen spinach from Cooking Light: