1. For the Tomato Sauce. 2. Puree the tomatoes and onion in the food processor (you may have to do this in two batches) then pour the mixture into a medium saucepan. Add the stock cubes, thyme, oregano, and bay leaves and simmer on low heat for 20 minutes. Add the basil and parsley and simmer for another five minutes. Add salt and pepper to taste and remove from heat. 3. For the Spinach Filling. 4. Mix the ricotta, parmesan, and basil together in a large mixing bowl. Add salt and pepper, tasting as necessary to ensure it’s seasoned to your liking. Add the eggs and mix well. Add the chopped spinach and mix well (you may need to mix it with your hands). 5. For the Lasagne. 6. Ladle some of the tomato sauce into an 8” x 11-1/2” x 2” pan. Use just enough to cover the bottom of the pan. This prevents the lasagne from sticking. Place a layer of noodles on top of the sauce, trimming the ends of the noodles to fit the pan (if necessary). Cover the noodles with one-half of the spinach mixture. Sprinkle with grated mozzarella and cover with 1/3 of the remaining sauce. Add another layer of noodles, the rest of the spinach filling, more mozzarella, and half of the remaining sauce. Add a final layer noodles, the rest of the sauce, and sprinkle with mozzarella. 7. Bake at 350 degrees for approximately 30 minutes or until the sauce is bubbly. 8. Let it set for 15 to 20 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
