Directions:
- Heat 2 tablespoons of olive oil in a large frying pan. Add chopped onion, chopped garlic and saute for 5 minutes, stirring often.
- Add chopped celery, diced green pepper, sliced mushrooms, chopped zucchini, and saute until vegetables are softened; about 4 minutes, stirring occasionally.
- Add grated carrots an continue to saute until carrots are limp, about 3 minutes.
- Transfer ingredients to a large pot.
- Add mashed tomatoes and liquid, tomato sauce, parsle, oregano, basil bay leaf, white pepper, red hot pepper flakes and allspice.
- Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionallhy.
- Blend in wine and simmer for an additional 15 minutes.
- Adjust spices to taste.
- Thaw spinach, squeeze out liquid and discard, chop spinach small.
- Combine spinach with ricotta cheese, 2 tablespoons of olive oil, padano cheese, and set aside.
- TO ASSEMBLE.
- Preheat oven to 500°F.
- Aluminum foil baking pans are provided with (Ondine Delverde Lasagna).
- Use two - 8 x 8 x 2 aluminum pans and 10 sheets of lasagna.
- Spoon about 1/2 layer of the sauce into each 8 x 8 x 2 baking pans and press one lasagna sheet into the sauce.
- Add another 1/2 layer of sauce, then layer another lasagna sheet with grooves turned in opposite direction and press into the sauce.
- Add a 1/2 layer of the spinach/cheese mixture and press another lasagna sheet with grooves turned in opposite direction, press down firmly.
- Add another 1/2 layer of sauce and place another lasagna sheet with groovs in opposite direction and press down firmly.
- Add another 1/2 layer of spinach/cheese mixture and press another lasagna sheet down firmly.
- Cover the last lasagna sheet with another 1/2 layer of sauce.
- Sprinkle top generously with mozzarella cheese and padano cheese.
- Cover the aluminum baking pan tightly with aluminum foil, being careful not to let the foil touch the lasagna.
- Bake in preheated 500 F oven on the middle rack for 20 minutes.
- Uncover and continue to bake for another 10 minutes or until cheese melts.
- Remove from oven, cover with foil and let rest for about 5 minutes before cutting and serving. Cut into 4 x 4 squares for each serving.
- NOTE: Ondine Delverde Lasagna is a brand name and is sold in packages of 15 lasagna sheets and 3 aluminum foil baking pans. The lasagna is pre-cooked and is used as is. You can also use regular lasagna strips and cook as per instructions on package. Also, you can use fresh lasagna.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.66 Kcal (2033 kJ) | ||
| Calories from fat | 223.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.84g | 38% | |
|---|---|---|---|
| Cholesterol | 63.73mg | 21% | |
| Sodium | 1801.2mg | 75% | |
| Potassium | 1003.27mg | 21% | |
| Total Carbs | 35.31g | 12% | |
| Sugars | 14.21g | 57% | |
| Dietary Fiber | 7.09g | 28% | |
| Protein | 29.64g | 59% | |
| Vitamin C | 42.5mg | 71% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 3mg | 16% | |
| Calcium | 787.7mg | 79% | |
| Amount Per 100 g | |||
| Calories | 110.14 Kcal (461 kJ) | ||
| Calories from fat | 50.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 38% | |
|---|---|---|---|
| Cholesterol | 14.45mg | 21% | |
| Sodium | 408.5mg | 75% | |
| Potassium | 227.53mg | 21% | |
| Total Carbs | 8.01g | 12% | |
| Sugars | 3.22g | 57% | |
| Dietary Fiber | 1.61g | 28% | |
| Protein | 6.72g | 59% | |
| Vitamin C | 9.6mg | 71% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.7mg | 16% | |
| Calcium | 178.6mg | 79% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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