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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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My version of a recipe from Good Housekeeping. A unique twist on lasagna, and the tomato sauce described in the first three steps is a terrific marinara. Ingredients:
1 (28 ounce) can crushed tomatoes |
1 teaspoon thyme |
1/2 teaspoon oregano |
2 onions, chopped |
4 garlic cloves, chopped finely |
1 (14 ounce) can beef broth, diluted according to can directions |
9 lasagna noodles |
1 (10 ounce) package frozen spinach, thawed and drained |
1 (15 ounce) container ricotta cheese (preferably 5% milk fat) |
1 egg |
1/3 cup grated parmesan cheese |
1/2 teaspoon salt |
1/3 teaspoon ground black pepper |
Directions:
1. In a crock pot or large pot, combine tomatoes and spices (spices are optional and open to whatever changes you want to make!).
2. Set at a low heat to simmer.
3. Fry half of the onions and garlic until golden.
4. Add the beef broth and simmer for 5 minutes.
5. Pour into crock pot with tomatoes.
6. Adjust seasoning as you see fit.
7. Allow tomato sauce to simmer for several hours if possible.
8. This is not absolutely necessary, but the sauce will develop better flavour if it is allowed to simmer for 3-4 hours.
9. When you are ready to finish preparation, preheat the oven to 375.
10. Prepare lasagna noodles according to package directions.
11. Usually this means boiling them for 10-12 minutes.
12. Allow to drain and cool.
13. While noodles are cooking, fry the other half of the onions and garlic until golden.
14. Add the spinach and cook for 4 minutes, or until spinach is cooked through.
15. Transfer spinach mixture to a medium bowl and add ricotta cheese; mix well.
16. Add egg, parmesan, salt, and pepper; mix well.
17. Divide the cheese and spinach mixture into thirds.
18. Divide the first third into thirds again.
19. Spread the mixture over the first lasagna noodle.
20. Starting from the narrow end, roll up the noodle and place in a large baking dish.
21. Continue for the remaining noodles with the remaining cheese mixture.
22. Pour the tomato sauce over the noodle rolls.
23. Cover with foil and bake for 30 minutes, or until piping hot.
24. Cut the noodle rolls in half and serve each person 3 slices.
25. This recipe can be assembled in advance and refrigerated until you are ready to use; extend the cooking time slightly in that case.
26. You can also use your own favourite tomato sauce rather than the marinara sauce described in steps 1-3.
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