Spinach Lasagna
Italian
Source: Internet (Elizabeth Powell)
Ingredients
- Onion (Chopped)1
- Garlic Cloves (Minced)2
- Olive Oil2 Tablespoons
- Tomatoes28 oz. Can
- Tomato Paste1 (6 oz.) Can
- Parsley (Fresh, Minced)1/4 Cup
- Oregano1/2 Teaspoon
- Bay Leaf1
- Lasagna Noodles (Cooked & Drained)16 oz.
- Ricotta Cheese1 lb.
- Egg1
- Parmesan Cheese (Freshly Grated)3/4 Cup
- Salt1/2 Teaspoon
- Black Pepper1/8 Teaspoon
- Mozzarella Cheese1/2 lb.
- Green Pepper (Chopped)1/2
- Black Pepper1/4 Teaspoon
Instructions
Saute onions, green pepper, and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano, salt, and bay leaf. Simmer uncovered for 20 minutes. Cook noodles according to package directions and drain.
Combine spinach, ricotta, egg, and 1/4 cup parmesan, salt, and pepper.
Order of Layers:
1. Spoon 1/3 of tomato sauce in bottom of pan.
Layer 1/3 of Lasagna Noodles
1/2 Spinach - Ricotta mixture
1/2 Mozzarella
1/2 Parmesan
2. Repeat layers using
1/2 Remaining Sauce
1/2 Remaining Noodles
All Remaining Filling
3. Top with remaining noodles, sauce, parmesan, and mozzarella.
Bake at 350 degrees covered 45 minutes. Uncover and bake 20 minutes more. Let stand before serving.
Note:
1. Use 3 lasagna noodles per layer = 9 noodles.
2. Use Asiago instead of parmesan (or both) liberally.
3. Use 1 1/2 lbs. mozzarella