So, I definitely need to work on taking a picture of the food I make before it is all gone. Â The recipes below are for food that will disappear quite quickly. Â Hope you enjoy.
For this first recipe, just learning to make the sauce is worth it, since it’s easy and delicious. When I made it I ran out of milk, and had to finish the 3 cups with I believe 1/2 cup of half and half.  I’m sure it’s great with just plain milk too 🙂
Green and White Lasagna
Basil-Cream Sauce:
3 tablespoons butter
3 tablespoons flour
3 cups milk
1/2 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon salt
Filling:
1/3 cup pine nuts (I used pine nuts, but I think if you substituted another nut you had handy that would be fine, it’s mostly a texture thing)
Two 10 oz packages frozen chopped spinach, thawed and squeezed dry
One 2 lb container of Ricotta cheese
2 cups shredded mozzarella, divided
1 1/2 cups shredded Fontina cheese (I couldn’t find this, so I just used Italian blend cheese that I had on hand)
3/4 cup grated Parmesan cheese
1 egg, beaten
1/4 teaspoon ground pepper
Also: Lasagna Noodles
1. For basil-cream sauce, in a 2 quart saucepan, melt butter over medium heat. Â Mix in the four, then add milk. Â Cook, stirring constantly, until mixture comes to a boil and has thickened. Â Remove from heat and stir in basil, 1/2 cup Parmesan, garlic, and salt. Â Cover surface with plastic wrap and set aside.
2. Toast pine nuts in a dry skillet until all are at least partially browned. Â Remove from heat and chop with knife, or pulsing in a food processor.
3. In a bowl mix together pine nuts, spinach, ricotta, 1/2 cup mozzarella, fontina, 3/4 cup Parmesan, egg, and pepper.
4. Cook noodles according to package directions, drain.
5. Preheat over to 375 degrees F.
6. Thinly spread 1 cup of basil-cream sauce in bottom of 9X13 inch baking dish. Â Line bottom of pan with noodles.
7. Spread half of the ricotta filling over the noodles. Â Spread 1/2 of the remaining basil-cream sauce over the cheese mixture.
8. Top with another layer of noodles. Â Spread with remaining ricotta filling.
9. Top with remaining noodles. Â Spread over remaining sauce.
10. Bake 30 minutes. Â Sprinkle with remaining 1 cup mozzarella, and continue baking for 20 minutes. Â Remove and let stand 15 minutes before cutting into.
Variation: You can also use a marinara sauce in place of the basil-cream for another delicious lasagna.
This next recipe I found when I was looking for a quick and easy way to use up the excess cream cheese that I had bought on sale. Â Turned out to be a real winner. Â Super gooey and delicious!
Cheesecake Brownies
1 box brownie mix (I used gharadelli’s mix with the chocolate chips, which turned out great)
One 8 oz package cream cheese
1 egg
1/3 cup white sugar
1. Prepare brownie mix as directed on box. Â Preheat oven to temperature directed on box. Â Grease 9×13 inch baking pan.
2. Spread brownie batter evenly into pan. Beat together cream cheese, egg, and sugar until smooth. Â Dollop the cream cheese mixture onto brownie batter. Â Swirl together using a knife.
3. Bake according to box directions. Â Brownies will be done when toothpick comes out clean.