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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This traditional lasagna starts with traditional Italian pasta Sauce. Complete the meal with a tossed salad and Parmesan Garlic Bread. So tasty!! Ingredients:
2 tablespoons olive oil |
1 cup finely chopped onion |
2 (28 ounce) cans crushed tomatoes |
1 tablespoon sugar |
2 tablespoons italian seasoning |
1 teaspoon garlic powder |
1/2 teaspoon oregano leaves |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 (16 ounce) package lasagna noodles |
2 (15 ounce) containers ricotta cheese |
1 (8 ounce) package mozzarella cheese, shredded, divided (2 cups) |
1/2 cup parmesan cheese, grated, divided |
1 (16 ounce) package spinach, frozen (thawed and well drained) |
2 eggs |
2 teaspoons italian seasoning |
1 tablespoon parsley flakes |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. ITALIAN PASTA SAUCE:.
2. Heat oil in 4-quart saucepot on medium heat. Add onion; cook and stir 5 minutes or until softened.
3. Stir in tomatoes and remaining ingredients. Bring to a boil. Reduce heat to low; simmer 30 minutes, stirring occasionally,.
4. BASIC LASAGNA:.
5. Preheat oven to 350°F.
6. Cook pasta as directed on package. Drain and rinse with cold water. Lay flat on wax paper or foil to keep noodles from sticking together; set aside.
7. Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, spinach, eggs, Italian seasoning, parsley, salt and pepper in large bowl.
8. Spread 1/2 cup of the sauce onto bottom of 9x13 baking dish. Top with 1/4 of the noodles overlapping edges. Spread 1/3 of the cheese mixture over noodles. Top with 1 1/2 cups of the sauce. Repeat layers two more times, ending with a layer of pasta and 1 1/2 cups of the sauce. Cover with the foil.
9. Bake 40 minutes. Remove foil. Top with remaining 1/2 cup mozzarella and Parmesan cheeses. Bake 10 minutes longer or until center is heated through. Let stand 15 minutes before cutting. Serve with remaining sauce if desired.
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