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Prep Time: 40 minutes, Cook Time: 35 minutes, Serves: 8 1 (16 oz) box lasagne 4 Tbsp olive oil 1/2 tsp red pepper flakes 6 cloves garlic, minced 1 medium organic yellow onion, minced 2 carrots, shredded 1 jar (24 ounces) marinara pasta sauce 6 leaves fresh basil, finely chopped 1 (16 ounce) container of ricotta cheese 1 cup Parmigiano Reggiano, grated 2 eggs 1/2 tsp sea salt 1 tsp garlic powder 1/2 tsp ground nutmeg 1 package (16 oz) frozen chopped spinach, thawed and squeezed dry 1 (10 oz) bag fresh spinach 2 cups mozzarella cheese, shredded Pre-heat oven to 350 degrees F. Boil the lasagne noodles in 6 quarts of salted water until they reach al dente (meaning “to the tooth” or cooked only until it has a slight resistance when bitten into). Drain in a colander, toss with 1 Tbsp olive oil and cool in a single layer on a cookie sheet to prevent sticking. Reserve until ready to use. Heat olive oil in a large soup pot over medium heat. Add red pepper flakes. Sauté for a couple of seconds to flavor the oil. Add the garlic, onions and carrots and sauté for 3 minutes or until soft. Pour in the tomato sauce and basil. Simmer for 5 minutes, stirring occasionally. In a bowl, mix together ricotta, spinach, Parmigiano Reggiano, eggs, salt, garlic powder and nutmeg. Place the first layer of noodles in a large, shallow baking dish (13x9x2). Spread 1/3 of the ricotta mixture on the noodles, spread 1/3 of the bag of spinach, add 1/3 of the sauce and 1/3 of the cheese. Add another layer of pasta and repeat process two more times. Finish with a layer of cheese. Spray the “inside” of a large piece foil with cooking spray, cover the lasagne and bake for 30-40 minutes or until bubbling. |
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