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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is not a white lasagna, you make a tomato sauce to go with it. But it doesn't have meat in the sauce. I've listed mushrooms as optional....it wasn't in the original recipe, but I like to add them to my sauce. Ingredients:
1 cup onion, chopped |
3 garlic cloves, minced |
8 ounces mixed mushrooms, sliced (optional) |
1 (28 ounce) can whole tomatoes, undrained and chopped |
1 (6 ounce) can tomato paste |
1/4 cup fresh parsley, minced |
1 bay leaf |
1/2 teaspoon oregano, dried whole |
1 (8 ounce) package lasagna noodles |
1 (15 ounce) carton ricotta cheese |
1 (10 ounce) package frozen spinach, chopped, thawed, and drained (may use fresh, just cook and drain it well before adding) |
3/4 cup parmesan cheese, grated, divided |
1 egg, beaten |
1 teaspoon salt |
1/2 teaspoon black pepper, freshly ground |
2 cups mozzarella cheese, shredded (8 oz) |
Directions:
1. Saute the onion, garlic, and mushrooms (if using) in olive oil in a large skillet until tender. Add the tomatoes and next 4 ingredients; stir well. Bring to a boil; reduce the heat and simmer, uncovered, for 20 minutes. Remove and discard the bay leaf. Set the sauce aside.
2. Meanwhile, cook the lasagna noodles according to the package directions. Drain well, and set aside.
3. Combine the ricotta cheese, spinach, 1/4 cup Parmesan cheese, egg, salt, and pepper; stir well and set aside.
4. Grease a 13x9x2 inch baking dish. spread 1 1/3 cups of the tomato sauce into the dish. Layer one third of the lasagna noodles, 1/2 of the spinach mixture, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese in the order listed. Top with 1 1/3 cups of tomato mixture, one third of the lasagna noodles, and the remaining half of the spinach mixture. top with the remaining one third lasagna noodles, 1 1/3 cups tomato mixture, 1/4 cup Parmesan cheese, and 1 cup mozzarella.
5. Cover and bake at 350 degrees for 45 minutes.
6. Let it stand for 10 minutes before serving.
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