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Traditional Italian Spinach Lasagna

  • 18servings
  • 360minutes
  • 489calories

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Source: italian.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, H, C, E
MineralsFluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 onions (chopped)

  2. 4 garlic cloves (mashed)

  3. 29 1/28 ml olive oil

  4. 1360.77 g sausage

  5. 9.85 ml fennel seeds (ground)

  6. 29 1/28 ml dried basil

  7. 29 1/28 ml fresh basil (chopped)

  8. 14.79 ml dried oregano

  9. 14.79 ml Italian parsley

  10. 2838 ml Tomatoes

  11. 425 1/54 g tomato sauce

  12. 170.09 g tomato paste

  13. 283.49 g fresh spinach

  14. 453 1/29 g ricotta cheese

  15. 4 eggs

  16. 236 1/29 ml parmesan cheese

  17. 453 1/29 g mozzarella cheese (cut into large pieces)

  18. 85.04 g romano cheese or 85.04 g parmesan cheese or 85.04 g asiago cheese , etc

Instructions Jump to Ingredients ↑

  1. Saute the onions and garlic in a heavy iron pot in olive oil, until translucent, then remove from pot, and set aside.

  2. Put sausage in pot with ground fennel and brown.

  3. Add basil, oregano, and parsley.

  4. Stir in onions and garlic, as well as tomatoes, tomato sauce and paste.

  5. Let simmer gently about 2-3 hours.

  6. Boil lasagna noodles according to package directions, and hang to dry.

  7. Beat together eggs, ricotta and parmesan cheese, set aside.

  8. Build lasanga:.

  9. Barely cover bottom of large, deep lasagna pan with sauce.

  10. Place a layer of noodles lengthwise over sauce.

  11. Place all of spinach over noodles.

  12. Cover this with a layer of noodles shortwise.

  13. Spread ricotta cheese mixture over noodles, and cover this with a lengthwise layer of noodles.

  14. Put one half of remaining sauce over noodles and cover with shortwise noodles.

  15. place mozzerella cheese over noodles into a somewhat solid sheet and cover with lengthwise noodles.

  16. Pour remaining sauce over top.

  17. Bake at 350 degrees for about 40 minutes, or until bubbly.

  18. Grate hard cheese over top as soon as you pull it from the oven.

  19. Serve with Italian bread and a salad.

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