![\"\"](\"http:\/\/auntiestacey.com\/wp-content\/uploads\/2025\/03\/PXL_20241221_234103340-1024x768.jpg\")
<\/p>\n<\/p>\n
I made this a few months back and I keep thinking about it. I need to make this deconstructed lasagna again. It’s calls for all of the standard ingredients for the body that gets combined into one messy mixture, but it’s topped with blobs of creamy spinach dip instead of a ricotta filling or a bechamel layer between the pasta and meat sauce.<\/p>\n
Pros of making this dish: I found I used about 1\/4 of the normal cheese blend I would have used for a traditional lasagna, and there was a speedier assembly of ingredients since I wasn’t stopping to do any layering. And I didn’t have to wait for a bechamel sauce to be made. I bought and used a spinach dip from the grocery store. I also didn’t have to wait as long for the layers to set up when it came out of the oven.<\/p>\n
Cons of making this dish: I couldn’t find one because I didn’t have any Italians eating this with me. \ud83d\ude00 I didn’t like the tang of the spinach dip as much as I thought I would. I will have to source a different brand, or buy a different type of dip next time.<\/p>\n
![\"\"](\"http:\/\/auntiestacey.com\/wp-content\/uploads\/2025\/03\/PXL_20241221_225724259-768x1024.jpg\")
<\/p>\n
I can’t remember how long I baked this or at what temp, but I’ll use my best guess here. I’d say about I cooked it 30 mins at 350-375 with the casserole lid on.<\/p>\n","protected":false},"excerpt":{"rendered":"
I made this a few months back and I keep thinking about it. I need to make this deconstructed lasagna again. It’s calls for all of the standard ingredients for the body that gets combined into one messy mixture, but … Continue reading