Apr 16, 2012 Paid/Sponsored Post
[The following post was written as part of my paid ambassadorship with Hidden Valley.]
I have to admit, when I first saw this recipe for Bloomin’ Lasagna on the Hidden Valley website (a version of spinach lasagna with ranch dressing in it), I was skeptical. Actually, I think I wrinkled my nose and said “gross!”
I love ranch dressing. I’ve always loved it on salads, or as a veggie dip, and I add Hidden Valley Ranch mix to mashed potatoes – it’s amazing. But my initial reaction to the very idea of mixing tomato sauce with ranch was not good.
However, curiosity got the best of me. The more I thought about it the more I wanted to see what they tasted like together. Plus, the recipe looked fun – I’d only made lasagna the traditional way, with the noodles layered and the filling in between. I really wanted to try this.
I made this recipe on Saturday for dinner, and it was ridiculously easy. While the lasagna was cooking I mixed the filling ingredients together. I used pre-washed baby spinach since I can’t stand washing greens of any kind. Instead of the Hidden Valley Original Ranch the recipe called for, I used the light version since that’s what I already had open in the fridge. And a great tip for shredding mozzarella: put the block of cheese in the freezer for about 20 minutes first. You don’t want it to freeze, just harden up a bit.