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Prep Time: 60 minutes, Cook Time: 35 minutes, Serves: 8 to 10 1/2 lb. organic lasagna, cooked al dente 2 Tbsp. organic Extra Virgin Olive Oil 2 cloves garlic, minced 1 small onion, finely chopped 8 oz. white mushrooms, sliced 1 (10 oz.) box frozen spinach, thawed and drained 8 oz. pepperoni, quartered (vegetarian or meat) 1 tsp. basil 1 tsp. oregano salt and pepper to taste 1 (12 oz) can organic, chopped tomatoes (Italian spice-style) 1 jar organic Pasta Sauce (your favorite) 8 oz. ricotta cheese 1/4 c. Parmesan cheese, grated 8 oz. Mozzarella cheese, shredded Preheat oven to 350°F. Cut each lasagna sheet lengthwise into six long strands. Place “tapeworm” strands in a 9X13 baking dish. In a large sauté pan, heat olive oil over medium heat. Add garlic and onions and cook for 2 minutes, until soft. Add mushrooms, spinach, pepperoni, spices, salt and pepper. Cook until mushrooms are soft, about 2 minutes. Stir in tomatoes and sauce. Pour over “tape worms.” Mix ricotta with parmesan cheese and place dollops over pasta. Sprinkle mozzarella cheese over pasta. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 to 15 minutes longer (until cheese is golden and bubbling). TIP: To drain spinach with ease, place thawed spinach in the middle of a clean kitchen towel. Gather towel to form an envelope and wring out the spinach over a sink. Remove “dry” spinach from towel and add to your favorite recipe. |
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