Ingredients: |
Ingredients: 4 cups Spaghetti Sauce 12 to 15 sheets lasagna, either spinach or whole wheat 2 cups Ricotta cheese 2 beaten eggs 2 small shallots,minced 1 clove garlic, pureed or put through a press Freshly grated nutmeg Fresh ground black pepper to taste 1 lb. Mozzarella cheese, sliced 1 1/4 cups freshly grated Parmesan cheese 1/4 cup whole wheat breadcrumbs Fresh chopped parsley for garnish
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Directions: |
Directions:Bring a large pot of water to a boil, add salt and a little oil and lasagna. Cook until al dente, drain. and rinse in cold water. Toss with a little olive oil and set aside.
Preheat oven to 375 degrees. Oil a large wide gratin or baking dish. Saute shallots and garlic in 1 tbsp. oil until tender about 2 minutes.
Mix together Ricotta cheese, eggs, shallots, garlic, nutmeg to taste, and freshly ground pepper.
Spoon a thin layer spaghetti sauce over bottom of baking dish. Over this lay three to four sheets of lasagna. Top with a third of the Ricotta mixture, then a third of the sliced Mozzarella, a third of the spaghetti sauce, a third of the Parmesan, and a third of the breadcrumbs. Repeat layers-noodles, Ricotta, Mozzarella, sauce, Parmesan, and breadcrumbs- twice more.
Dot top layer of breadcrumbs with butter, if you wish, and bake in preheated oven 30 minutes, or until bubbling.
Remove from heat, let sit a few minutes, and serve garnished with fresh chopped parsley. |