We arrived in New Orleans on Saturday morning, and settled into our apartments. If you're ever in NoLa with a large group, I highly recommend this apartment, and I will definitely stay there if I'm ever in town again. From there, we headed over to Mother's Restaurant for po' boys and were not disappointed. After a pit stop for mani/pedis, we headed to Bourbon Street and did a little bar hopping to experience the daytime scene. We enjoyed Cajun for dinner at Muriel's Jackson Square, and then headed back to Bourbon Street. The bars had been somewhat crowded during the day, but the streets were overflowing with people in the late evening and early morning hours. The scene was so chaotic... I can only imagine what it's like during Mardi Gras!! Our favorite stop of the night was at the Cat's Meow where our bride-to-be wowed the crowd with her karaoke skills!
Monday morning came too soon, and we were all sad to leave NoLa after such an incredible weekend! I hope to visit the Big Easy again; it is such a vibrant place, full of culture, mystery, and amazing food!
Adapted from Serious Eats
Time: 1 hour
9 dried lasagna noodles
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
10 oz. frozen spinach, thawed and drained
15 oz. part-skim ricotta
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/4 teaspoon freshly ground black pepper
24 oz. jar pasta sauce
1. Cook lasagna noodles until al dente. Drain and rinse with cold water. Set aside.
2. Preheat oven to 375 degrees.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute chopped onion until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds.
4. In a large bowl, combine drained spinach, ricotta, mozzarella, 1/2 cup Parmesan cheese, eggs, spices, and cooked onions; stir to combine.
5. Coat the bottom of a 9x13 glass baking dish with 1/2 cup pasta sauce, and place 3 lasagna noodles on top of the sauce. Spread half the ricotta mixture evenly on noodles, and cover with 1 cup pasta sauce. Repeat layering with 3 more noodles, remaining ricotta mixture, and 1 cup pasta sauce. Top with final 3 noodles, remaining pasta sauce, and sprinkle with remaining 1/4 cup Parmesan cheese.
6. Cover pan with tin foil and bake 20 minutes. Remove foil and continue baking for 10 minutes. Remove lasagna from oven and let cool 10 minutes before serving.