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Classic Spinach Lasagna
32 oz. tomato sauce
1 lb. canned tomatoes
2 medium onions
8 cloves garlic
8 oz. black olives, drained (optional)
8 oz. green olives, drained (optional)
8 oz. mushrooms (optional)
1 large bunch broccoli (optional)
16 oz. mozzarella cheese
16 oz. other cheese (cheddar, swiss, jack, etc.)
16 oz. cottage cheese
1/3 c. parsley (optional)
12 oz. spinach
3 eggs
2 lb. lasagna noodles (approximately 2 boxes)
Italian spices, to taste
Sauce: Put tomatoes and tomato sauce in large pot over low heat. Press garlic, add. Chop onions, olives, mushrooms, and broccoli, add. Add spices to taste. Simmer covered over low heat until the whole tomatoes have merged with the rest of the sauce and you can no longer tell where one begins and the other ends.
Cheese: Grate the cheeses and mix. Add eggs, parsley, and spinach, mix well.
Building the lasagna: In a lasagna pan, put in just enough sauce to cover the bottom of the pan. Make a layer of noodles. Using about half of the available cheese mixture, make a layer of cheese. Another layer of noodles. Cover the noodles with sauce, the important thing being to make sure all noodles have at least some sauce on them. Another layer of noodles. Use the rest of the cheese mixture and make a layer of cheese. Put down the last layer of noodles, then use the remaining amount of sauce, or as much as possible, and cover the noodles in sauce. Bake at 375 F for 45 minutes. Makes 8 servings.
He who does not mind his belly will hardly mind anything else.
- Samuel Johnson
When washing down surfaces in the kitchen 1 drop of lemon, thyme, cypress, lavender or Palma Rosa placed directly on a cloth or alternatively 7 drops in water.
