Last week I bought a bag of baby spinach.  I had this bright idea that it would make the lasagna I was making more healthy.  Little did I know that a Wisconsin resident would die this week from e. coli bacteria from bagged spinach.

My wife was out of town so I thought I'd make something I liked that she wasn't a fan of.  I'd had spinach lasagna while in a restaurant in the past and I thought it couldn't be bad to put some in so I bought a bag of the green stuff.  I layered it in.  Lasagna noodles.  Seasoned ground beef.  Cottage Cheese.  Mozarella.  Parmesan.  Spinach.

Yes that's right.  I put spinach in my lasagna.  This is the now-verboten spinach.  The same stuff that killed a Wisconsin resident and has sickened dozens of others.  Worse yet, since I was "bach'in" it, I didn't wash it.  I could have died.  Fortuately for me, I just put in layers and I have the constitution of a horse.  When it came out of the 400 degree oven and I cut into it I realized that restaurants use about three times the amount I had.  Yeah, it was good but that's only because I put about 4 times the amount of basil (fresh of course) than other people do.  Had I put in what is a normal amount of spinach (for a spinach lasagna), who knows what could have happened.  Maybe my bride would be collecting on my life insurance policy.

So the lesson?  Don't eat spinach.

UPDATE: My wife now says she likes spinach lasagna.  By no longer having it in the house, I may have saved her life.  Now if they could only make a lasagna that would lower cholesterol we would all be better off.