We had a good day at the doctor today and Anna gained 4 oz. since we left the hospital.  She is getting closer to her birth weight.  🙂  After the doctor, we stopped at the store and I ran in while Brady and Anna hung out in the car.  We got home and Tyler (Brady’s brother) stopped over to hold Anna – he got there just as she needed to eat, but he still got a few minutes.

When he left, Duke, Jen and baby Hadley came over with dinner! Jen made some delicious 4 Cheese Lasagna from Giada’s recipe.  Here is a similar recipe from Foodnetwork.com:

Ingredients

• Kosher salt and freshly ground black pepper
• 12 dry lasagna noodles (not no-boil)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 (10-ounce) box frozen spinach, thawed
• 1 pound cottage cheese (about 1 3/4 cups)
• 4 ounces fresh goat cheese, softened
• 3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
• 1 pound pre-shredded mozzarella, shredded (about 4 cups)
• Finely grated zest of 1 lemon
• 1/2 teaspoon freshly grated nutmeg
• 1/8 teaspoon cayenne
• 1 large egg, beaten
• 4 cups tomato sauce, recipe follows, or your favorite jarred

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.

Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.

Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.

Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.

The girls are only 5 months apart – but that seems like a lot at this point!

Dads and Daughters

Delicious lasagna – thanks Jen!

A great salad with feta, craisins and almonds

The play date was great!  It was a party of dirty diapers, feeding, spit up and smiles from Hadley!

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