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Spinach Lasagna Recipe

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This recipe for Spinach Lasagna is from The Vincer/Pawlowski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T oil
1 medium onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 28-ounce can tomatoes
1 6-ounce can tomato paste
1 15 ounce can tomato sauce
1/4 C chopped parsley
1 tsp. oregano
1 bay leaf
a little sugar to suit your taste
8 ounces lasagna noodles (12)
1 pound ricotta cheese
1 egg
3/4 C grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
1 10 ounce package frozen chopped spinach
8 ounces mozzarella cheese, grated
Directions:
Directions:
In 2 T. oil, saute onion, green pepper and garlic until golden, stirring frequently. Add tomatoes, paste, sauce, oregano, bay leaf and a little bit of sugar. Simmer for 30 to 45 minutes, until liquid cooks down a little. Remove bay leaf.
Cook lasagna noodles in salted boiling water for 7 minutes (add T olive oil so the noodles don't stick together). Drain and cool in water. Cook and drain spinach.
Combine beaten egg, ricotta cheese, spinach, 1/4 of the parmesan cheese, salt and pepper. Spread 1/3 sauce on bottom of 9X13 inch baking dish. Cover with 4 lasagna noodles, 12 spinach-ricotta filling, 1/2 mozzarella plus 1/4 C parmesan cheeses. Repeat layers using 1/2 sauce, 4 noodles, plus all spinach-ricotta filling. Top with remaining noodles, sauce, and cheeses. Bake at 350º for 45 minutes. Let stand several minutes before cutting into squares.

 

 

 

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