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Post by MarieAlice on May 24, 2003 9:17:58 GMT -6
Spinach Lasagna
1 medium onion -- chopped 2 cloves garlic -- minced 2 tablespoons oil 28 ounces canned tomatoes 6 ounces (1 can) tomato paste 1/4 cup fresh parsley -- minced 1/2 teaspoon oregano 1 bay leaf 16 ounces lasagna noodles 10 ounces (1 package) frozen spinach -- cooked and drained 1 pound ricotta cheese 1 egg 3/4 cup Parmesan cheese -- freshly grated 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 pound mozzarella cheese -- grated 1/2 green pepper -- chopped 1/4 teaspoon pepper
Sauté onions, green peppers, and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf. Simmer uncovered for 20 minutes. Cook noodles according to package directions and drain. Combine spinach, ricotta, egg, 1/4 cup of Parmesan, salt, and pepper. Spoon a third of the tomato sauce in bottom of 2-quart flat baking pan. Layer a third of the lasagna noodles, half the spinach-ricotta filling, half the mozzarella, and 1/4 cup of Parmesan. Repeat layers using half of the remaining sauce and noodles, and all remaining filling. Top with remaining noodles, sauce, Parmesan, and mozzarella. Bake at 350º, covered, for 45 minutes, uncover, and continue baking for 20 minutes. Let stand a few minutes before cutting to serve.
NOTES : May be frozen before baking if kept covered tightly. Allow to thaw to room temperature before baking.
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