Title: Spinach Ricotta Lasagna
Categories: Pasta
Yield: 8 Servings
MMMMM---------------------------SAUCE--------------------------------
1 lg Green pepper
8 Tomatoes; skinned
2 Bay leaves; up to 3
2 tb Fresh parsley; up to 3 tb,
- finely chopped
2 ts Basil
2 ts Oregano
1 tb Olive oil; for sauteing
Salt and pepper; to taste
MMMMM---------------------OTHER INGREDIENTS--------------------------
12 Lasagna noodles
15 oz Ricotta cheese
2 c Mozzarella cheese; grated
6 c Fresh spinach (7-1/2 oz);
- shredded
This lasagna has a very delicate flavor. For a stronger flavor
substitute mature cheddar for the Italian cheeses. You will need
almost 5 cups, grated. TVP can also be added to the tomato sauce, in
which case it will need a little extra water or vegetable stock and
tomato paste added too.
Chop peppers finely. Chop tomatoes. Saute herbs and vegetables in
the oil very briefly, add to the tomato paste, then let all sauce
ingredients cook slowly for 15 to 20 minutes. Use you heaviest pot
and stir often. If the sauce is too thick to flow, add a little
water. While the sauce is cooking, boil the pasta in salted water
until it is soft but not soggy--about 10 minutes. Now oil a deep
rectangular casserole dish and make your lasagna as follows:
* A layer of pasta, laid flat, just overlapping
* A layer of ricotta cheese
* Cover with sauce
* A layer of raw spinach
* A layer of pasta
* A layer of ricotta cheese
* Cover with sauce
* Another layer of spinach
Repeat until you have no more room, finishing with a layer of
mozzarella cheese. I use an 11x13" dish with 4 strips to each layer
(3 layers). Bake the lasagna at 350 F for about 30 to 35 minutes,
covering with aluminum foil. Remove the foil for the last 10 minutes
so the cheese browns. Serve with a crisp green salad.
Recipe by Vegetarian Food For All by Annabel Perkins
