tel 07470 144087
Garden Recipes
About the Recipe
A hearty heart warming delight
30
Credits: Image credits acknowledged Creative Common license where known
Ingredients
Based on single portion
3/4 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons dried parsley flakes
1/4 teaspoon black pepper, or to taste
1 teaspoon (sea) salt, or to taste
1 can (35 ounces) peeled Italian tomatoes
2 small cans tomato paste
Preparation
Step 1
Saute onion and garlic in olive oil. Add other ingredients and simmer for half an hour.
Step 2
FILLING
4 bags (10 ounces each) fresh spinach, or same amount from your garden
6 to 7 lasagna noodles
2 to 4 tablespoons dried parsley flakes
2 pounds ricotta cheese or cottage cheese
3/4 to 1 pound Parmesan cheese, freshly grated
1 pound mozzarella cheese, sliced
Step 3
Wash and trim spinach. Steam 1 bag at a time briefly, until wilted. Drain very well, or lasagna will be too juicy.
Step 4
Cook lasagna noodles and drain. Add 1 to 2 tablespoons parsley to each pound of ricotta cheese and mix well.
Step 5
Assemble layers in a 14x10-inch buttered baking dish in this order: 3 lasagna noodles ½ of the spinach 1 pound ricotta cheese ⅓ of the Parmesan cheese ½ pound mozzarella cheese slices ½ of sauce Repeat, using an extra noodle if needed. Top with remaining Parmesan cheese.
Step 6
Bake at 375°F(175°C) for 35 to 40 minutes.
--
Note - CAUTION the heated mixture and cooking pans will be super HOT, please take care.
Enjoy!
--
Recipe courtesy of Yankee Magazine
360