Recipe of the Month

SPINACH LASAGNA with MARINARA SAUCE

Serves 8 to 10.

1 pound package wide lasagna noodles
Salt
1 pound ricotta cheese
1 egg
1/2 cup chopped parsley
1/2 cup chopped basil
1 teaspoon salt
1 tablespoon pepper
5 cloves garlic, sliced (or minced garlic in water)
2 tablespoons olive oil
8 cups fresh spinach, washed
1/2 jar julienne sliced sun-dried tomatoes (optional)
Marinara Sauce (about 3 cups or 1 & 1/2 jars)
1/2 pound mozzarella cheese (shredded)
Parmesan cheese (shredded) to taste

Boil water with salt and add lasagna noodles, one at a time, to the boiling water. Mix occasionally to keep them from sticking to each other. Boil for about 8 minutes until al dente. Lay noodles on aluminum foil to cool.

Mix together ricotta, egg, parsley, basil, salt and pepper. Sauté garlic in olive oil for about 3 minutes. Add spinach and sauté for another 3 minutes. Remove from heat and chop spinach. Heat oven to 350.

Place a thin layer of marinara sauce on bottom of lasagna pan. Layer noodles, spinach-ricotta mixture (spread relatively thinly), some sun-dried tomatoes and small amount of marinara sauce. Repeat with 2 or 3 layers ending with layer of noodles and marinara sauce. Top off with mozzarella cheese.

Cook covered with aluminum foil in preheated oven for 35 minutes. Remove foil and cook for 10 more minutes. Cut in squares and pass the parmesan cheese. Serve with warm bread and enjoy!

Disclaimer: When I post a recipe, you can be sure I have cooked it on more than 2 occasions, and that it has been served to others with positive feedback.