Ingredients: |
Ingredients: 9 lasagne noodles -whole wheat
15ml (1tbsp) Olive oil
1 onion, finely chopped
2 cloves garlic, minced
500 g (1 lb) ricotta or cottage cheese
1 pkg. (300 g) frozen chopped spinach, thawed and well drained
250 ml (1 cup) shredded light mozzarella cheese
700ml pasta sauce - or make own sauce with large can tomato sauce, 28 oz can diced tomatoes, ¼ cup tomato paste. Cook ahead of time for an hour and a half
175 ml (¾ cup water) - not needed if you add lots of sauce
If you want meat add:
½ lb ground chicken
½ lb extra lean hamburger. See rest of ingedients under directions.
Extra grated cheese if you want to add between layers
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Directions: |
Directions:Fry meat together, add oregano, pepper, 2 cloves garlic, ½ tsp chile peppers, 1 tsp soya sauce and ½ small chili pepper.
In a sauce pan, heat oil; cook garlic and onion until tender. Combine ricotta cheese, spinach, half the mozzarella cheese and onion mixture. Combine sauce and water, mix well. In a (13" x 9") baking dish, place parchment paper covering bottom, spread sauce mixture to cover bottom of baking dish. Top with lasagna noodles across baking dish. Spread half of the cheese mixture over noodles and top with ⅓ of the sauce mixture. Top with lasagna noodles. Spread half of the cheese mixture over the noodles and top with ⅓ sauce. Top with lasagna noodles. Spread remaining cheese mixture over noodles. Top with remaining lasagna noodles, sauce and mozzarella cheese. Cover with foil and bake at 350°F for 45 to 50 minutes. Let stand 10 minutes before serving.
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This recipe for Lasagne Florentine is from