Spinach Lasagna

By lovelaughplay

Ingredients

• INGREDIENTS FOR LASAGNA
• 2 cups fresh ricotta cheese
• 8 oz grated provolone
• 8 oz grated mozzarella
• 8 oz grated Romano
• 1 egg
• 1/4 cup milk
• 1 tablespoon fresh basil leaves
• 1 tablespoon chopped garlic
• Drizzle Evoo
• Salt
• Fresh ground pepper
• 1 recipe red sauce (recipe follows)
• 5-6 cups fresh spinach, packed
• 1/2 pound grated Parm
• 1 large package no cook lasagna noodles
• 6 cups of red sauce (recipe below)
• Chopped parsley (optional)
• INGREDIENTS FOR RED SAUCE
• 2 tbl olive oil
• Salt
• Fresh ground pepper
• 2 cups finely chopped onions
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 2 tbls chopped garlic
• 2 -28oz cans peeled, chopped tomatoes
• 1 small can tomato paste
• 3 cups water
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 tsp dried oregano
• 2 tsp dried basil
• Pinch crushed red pepper
• 2 oz grated parm

Details

Servings 8
Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

----TO ASSEMBLE LASAGNA---

Note: If making red sauce please start with recipe below.

Preheat oven to 350 degrees F

In mixing bowl, combine ricotta, provolone, mozzarella, romano, egg, milk,
basil, garlic, and olive oil. Mix well. Season with salt and pepper.

Spread 2-1/2 cups of the sauce on the bottom of a deep 13 by 9 inch pan.

Sprinkle 1/4 of the grated cheese over the sauce.

Cover the cheese with 1/4 of the noodles.

Spread 1/4 of the cheese filling evenly over the noodles.

Spread 1/4 of the spinach leaves over the cheese mixture.

Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce.

Place in oven and bake until bubbly and golden, about 45 min - 1 hour.

Remove from oven and let cool 10 minutes before serving. Garnish with parsley

----TO PREPARE RED SAUCE----
In large saucepan over med heat, add the oil.

Add onions, celery, and carrots.

Season with salt and pepper. Cook 5 min or until veggies are soft.

Add garlic and tomatoes. Season with salt and pepper. Continue to cook for 2-3 min.

Whisk the tomato paste with the water and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well.

Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours.

Stir occasionally and add more liquid if needed. During the last 30 minutes of cooking, re-season with salt and pepper and stir in the cheese.

Remove from heat, discard the bay leaves and thyme sprigs and let sit for 15 minutes before using.