- 2 tablespoons [30 mL] olive oil
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 30 ounces [852 mL] fresh spinach, cleaned and stems removed
- 16 1/2 ounces [468 g] Ricotta cheese
- 1/2 pound [227 g] lasagna noodles
- 20 ounces [568 mL] tomato sauce
- 1 cup [225 g] shredded Mozzarella cheese
- 1/2 cup [115 g] freshly shredded Parmesan cheese
- Any desired herb[s], to taste
- Salt and pepper, to taste
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- Preheat oven to 350°F [180°C].
- Heat olive oil; brown finely chopped onions.
- Mix in minced garlic, spinach leaves, herbs, salt and pepper; brown stirring for 3 to 5 minutes.
- Leave to cool completely before stirring in Ricotta cheese.
- Meanwhile, boil lasagna noodles into hot boiling water until tender yet still crunchy 'al dente'.
- Drain then layer lasagna noodles into a greased oven-safe dish alternately with tomato sauce, spinach mixture, shredded Parmesan cheese and shredded Mozzarella cheese, ending with already mixed together remaining shredded Mozzarella and Parmesan cheeses.
- Bake into preheated oven for approximately 30 minutes, until golden, before serving.
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