Spinach Lesagna

By dashy_65

Ingredients

• 2 T olive oil
• 1 med. onion, finely chopped
• 1/2 t. crushed red pepper flakes
• 3 cloves garlic, minced
• 1/2 lb fresh mushrooms, sliced
• 8 oz tomato sauce
• 28 oz whole tomatoes including liquids
• 6 oz tomato paste
• 1 t. salt
• 1 t. oregano
• 1/2 t. basil
• 1/2 c. red wine
• 1 egg
• 10 oz frozen chopped spinach, thawed and well drained
• 1 c. ricotta cheese
• 1/2 c. parmessan cheese
• 8 oz lesagna noodles, cooked and drained
• 1 lb mozzarella cheese

Details

Servings 6

Preparation

Step 1

In large sauté pan, heat 1 tablespoon oil. Sauté onion, red pepper flakes, and garlic.

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 medium bowl, mix egg with spinach, ricotta cheese, Parmesan cheese, and remaining 1 tablespoon oil.

Line 9x13 baking dish. To assemble, pour half of sauce into baking dish. Cover with half of lasagna noodles. Spread entire spinach mixture over lasagna noodles. Sprinkle with half of mozzarella cheese. Repeat, layering with remaining lasagna, then sauce, and ending with remainder of mozzarella cheese. Cool completely. Freeze, using foil and plastic wrap method.

Serving day instructions Remove lasagna from freezer and thaw slightly. Remove foil and plastic wrap from still-frozen lasagna, and return lasagna to original baking dish. Finish thawing. Bake at 350 degrees for 1 hour.

Hint An extra time-saving tip: prepared spaghetti sauce may be substituted for the tomato sauce recipe