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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I never cook the noodles for lasagna any more. I often substitute firm tofu for the ricotta, too. If I have fresh spinach I stir it in as is, but frozen works fine too. Ingredients:
8 slices bacon |
2 tablespoons bacon drippings |
2 tablespoons olive oil |
1 medium onion, chopped |
3 garlic cloves, minced |
28 ounces crushed tomatoes |
6 ounces tomato paste |
1/4 cup dry red wine |
2 tablespoons red wine vinegar |
1 teaspoon crushed red pepper flakes |
10 ounces spinach |
15 ounces ricotta cheese |
1 egg |
8 -12 lasagna noodles |
parmesan cheese, shredded |
parsley, minced |
Directions:
1. Cook and crumble bacon.
2. In drippings and oil, saute onion and garlic.
3. Add next 8 ingredients, and heat to combine flavors and cook spinach.
4. In bowl, combine ricotta, Swiss and egg.
5. Spread 1 c sauce in bottom of baking dish.
6. Layer 1/2 of the noodles, 1/2 cheese mix and 1/2 remaining sauce.
7. Repeat layers.
8. Bake at 350 for 40 minutes.
9. Top with Parmesan and parsley.
10. Cool 10 minutes before serving.
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