Classic Lasagna

I have had a pretty taxing week or two recently - a busy rotation, little time off and on top of all that, a cold!  Saturday was my first day off since Jan. 1, so I was in need of some comfort food as well as something that would feed us for several nights.  The answer - lasagna.  I absolutely love this lasagna recipe and I’ve been making it for about six years now.  It has lots of yummy layers, not just noodles and sauce as can often be the case.  It is a bit time consuming but definitely worth it in the end for the delicious flavors and the fact that it will easily feed us for 4-5 days.  Lasagna is not the most photogenic food, but believe me, the picture does not do justice to this tasty dish. 

Lasagna
Ingredients:
12 lasagna noodles
1 lb. Italian sausage
2/3 cup chopped onion
½ tbsp. minced garlic   
2/3 cup chopped parsley
3 cans tomato paste
15 oz. tomato sauce
2 cups water
1 ½ tsp. Italian seasoning
1 ½ tsp. basil
1 ½ tsp. oregano
1 lb. part-skim ricotta
10 oz. frozen chopped spinach, thawed and drained
½ cup parmesan cheese
3 eggs
2 tsp. garlic salt
¼ tsp. pepper
3 cups shredded mozzarella cheese  

Directions:
Cook lasagna noodles according to package directions.  Brown sausage with onions, garlic and half the parsley.  Add tomato paste, tomato sauce, water, Italian seasoning, oregano and basil.  Simmer for 5 minutes.  In a bowl, combine remaining parsley, ricotta, spinach, parmesan, eggs, garlic, S&P.  In a 9×13” baking dish, spread 2 cups of sauce.  Begin layering with 4 noodles, half of the cheese mixture, a third of the remaining sauce and one cup of mozzarella.  Repeat.  The last layer will be noodles, sauce and mozzarella.  Bake, covered at 350° for 45 minutes and then uncovered for 10 minutes. 

 

 

 

 

 

 

Source: Allrecipes