Ingredients: |
Ingredients: 2 T extra virgin olive oil
1 medium onion, finely chopped
1/2 tsp crushed red pepper flakes
3 garlic cloves, minced
1 pound lean ground beef
1/2 pound mushrooms, sliced
1 8 ounce can tomato sauce
1 28 ounce can whole tomatoes, including liquid
1 6 ounce can tomato paste
1 tsp salt
1 tsp oregano
1/2 tsp basil
1/2 cup red wine
1 egg
1 10 ounce package frozen chopped spinach, thawed and well drained
1 cup small curd cottage cheese
1/2 cup grated Parmesan
8 ounces lasagna noodles or 3 sheets fresh
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Personal
Notes: |
Personal
Notes: Preheat oven to 350 degrees.
In a large sauté pan, heat oil. Sauté onion, red pepper flakes and garlic for 5 minutes, stirring often. Add ground beef and cook until brown.
Add mushrooms and sauté gently. Blend in tomato sauce, canned tomatoes with liquid, tomato paste, salt oregano, basil and wine. Simmer about 15 minutes, breaking tomatoes into small pieces as mixture cooks.
In a medium bowl, mix egg with spinach, cottage cheese, Parmesan cheese and remaining 1 tablespoon oil.
To assemble, pour half of meat sauce into a 9 x 13 inch pan and cover with a layer of lasagna noodles (or 1 sheet). Spread entire spinach mixture over lasagna noodles. Repeat, layering with remaining lasagna and meat sauce.
Cover and bake for 45 minutes. Remove cover and arrange mozzarella slices on top. Bake 15 minutes longer. Let for 5 - 10 minutes before serving.
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