Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Pasta Vegetables
Vegetarian Four Star
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
2 cloves garlic -- minced
28 ounces canned tomatoes
1/4 cup fresh parsley -- minced
1 bay leaf
16 ounces lasagna noodles
1 10 oz. pkg frozen spinach -- cooked and drained
1 pound ricotta cheese or cottage cheese
1 egg
3/4 cup Parmesan cheese -- freshly grated
1 teaspoon salt
1/2 pound mozzarella cheese -- grated
1/2 green pepper -- chopped
2 tablespoons oil
1 6 oz. can tomato paste
1/2 teaspoon oregano
1/4 teaspoon pepper
Saute onions, green peppers, and garlic in oil until golden, stirring
often. Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf.
Simmer uncovered for 20 minutes. Cook noodles according to package
directions and drain. Combine spinach, ricotta, egg, 1/4 cup of Parmesan,
salt, and pepper. Spoon a third of the tomato sauce in bottom of 2-quart
flat baking pan. Layer a third of the lasagna noodles, half the
spinach-ricotta filling, half the mozzarella, and 1/4 cup of Parmesan.
Repeat layers using half of the remaining sauce and noodles, and all
remaining filling. Top with remaining noodles, sauce, Parmesan, and
mozzarella. Cover tightly and freeze or refrigerate. Bring to room
temperature. Bake at 350 degrees, covered, for 45 minutes, uncover, and
continue baking for 20 minutes. Let stand a few minutes before cutting to
serve.
Better if made a day or two in advance.
