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Spinach Lasagna




Source of Recipe


the net


List of Ingredients




12 lasagna noodles
2 bunches spinach, washed and drained
2 Tbsp olive oil
1 med onion, chopped
2 garlic cloves, minced
8 oz tomato sauce
6 oz tomato paste
1 cup water (or vegetable or chicken broth)
1 tsp honey
3/4 tsp dried basil, crumbled
3/4 tsp dried oregano, crumbled
salt and pepper, to taste
2 cups Ricotta cheese
1 cups Mozzarella cheese, grated
1 cups Parmesan cheese, grated


Recipe



Cook lasagna noodles in boiling salted water until just tender but still
firm. Drain and set aside. Place spinach in steamer over medium heat
and cook briefly to lessen volume. Drain well and set aside.

Preheat oven to 350F. Heat oil in medium skillet over medium-high heat.
Add onion and saute until softened. Add garlic and saute a few minutes
more. Stir in tomato sauce and paste, water, honey, basil, oregano and
salt and pepper. Reduce heat and simmer 20 minutes, stirring
occasionally.

Lay 6 noodles on the bottom of a 9x13-inch baking dish. Spread all of
spinach, ricotta and mozzarella evenly over noodles. Top with half of
the sauce mixture. Cover with remaining noodles and rest of sauce.
Sprinkle with Parmesan cheese, then cover and bake until heated through
and cheeses are melted, 20 to 25 minutes (more if you add zucchini and
fresh tomatoes).

Note: I would add about 1 medium zucchini, peeled and thinly sliced, to
the pan after the onions but before the garlic. I would also peel two
or three fresh tomatoes, slice them thickly, season them with a bit of
salt, freshly ground black pepper, and garlic powder and place over
ricotta before mozzarella.