Spinach Lasagna a la’ Giorgio
* 1 box lasagna noodles
* 2 lbs ricotta
* 1 egg, lightly beaten
* 1/4 cup chopped flat-leaf parsley
* 1 cup Parmesan, grated
* 16 ounces Mozzarella, grated
* 1 lb fresh chopped Spinach
* 1 tsp Nutmeg
* 1 tsp sugar
* Salt/Pepper to taste
No need to boil noodles, with this recipe the noodles will cook with the sauce and the liquid from the spinach.
Combine spinach ricotta, egg, nutmeg parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup sauce in bottom of 9 by 13 inch baking dish
Lay noodles down in pan and spread with ricotta mixture. Sprinkle with Mozzarella and top with sauce. Repeat procedure for one or more layers ending with last noodles and then sauce. Top with remaining Mozzarella and 1/2 cup Parmesan. Cover with foil
Bake for 45 minutes or until bubbly at 375 degrees F.
Remove from oven and let lasagna stand for 15 to 20 minutes
(This step is very important, otherwise you will have a very delicious Spinach Cheese and Pasta Soup)
* 1 large onion, chopped
* 4 cloves garlic, minced
* 2 teaspoons fresh or dried basil
* 2 teaspoons dried oregano
* 2 tablespoons olive oil
* 3 (28-ounce) cans crushed tomatoes
* 1/2 cup water
Heat oil in a large heavy pot over medium high heat. Stir in onion and cook for 4 minutes. Stir in garlic, basil and oregano. Add the tomatoes, water and sugar and bring to a boil.
Reduce heat to medium. Simmer uncovered until sauce has thickened about 35 minutes.
This is the part where you dip a chunk of Italian bread in the sauce and check the taste. MMMMMMMM YES!
Taste and season with salt and pepper.
The man himself. Giorgio!