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Spinach Lasagna From Cabbages & Roses

Ingredients

  • Two 29 oz. cans tomato sauce
  • One 12 oz can unsalted tomato paste
  • 1 cup water
  • 2 Tbsp olive oil
  • 1 Tbsp dried basil
  • 2 tsp dried oregano
  • 2 tsp dried marjoram
  • + 11 more ingredients
    • 1 tsp dried thyme leaves
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • ½ tsp black pepper
    • 12 uncooked lasagna noodles
    • 1 10 oz pkg frozen chopped spinach, thawed, juicy
    • OR equal quantity steamed fresh chopped spinach
    • 2 cups part skim ricotta or cottage cheese
    • 1 cup Parmesan cheese
    • 3 cups grated part skim mozzarella or jack cheese
    • Vegan version: 1 lb firm tofu crumbled, veggie cheese if desired

1. This makes about 7 cups of sauce, so you'll need a large saucepan 2. Heat oil on low (too hot will burn the herbs) and cook herbs a few minutes, to unleash the flavor 3. Add tomato sauce, tomato paste, water (rinse out cans with it), and simmer one half hour uncovered. Stir occasionally 4. ...

View full recipe at SpringPad

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