Spinach Lasagna

Layers of tomatoes, spinach, cheese and pasta form a rich vegetarian lasagna. Tantalizing, tangy, tasty, it is a huge hit, and will be at your home too! You can also add meat, or sauteed mushrooms, or even shrimp to this if you choose to do so.

Ingredients

2 T. olive oil

1 chopped onion and 1 bunch of green onions

Lots of chopped garlic (at least 2 heads)

1 bunch of fresh Italian parsley, chopped

fresh oregano chopped

fresh basil chopped

¼ cup shredded carrot

1 T. sugar

1/4 c. red wine

1 quart of a good tomato or V8 juice

12 oz. tomato paste

12 oz. vegetable stock

uncooked lasagna noodles (one package)

16 oz. ricotta cheese (optional, I don’t like it)

1 lb. shredded mozzarella

1/2 c. grated Parmesan cheese

2-10 oz. frozen chopped spinach, drained (squeeze ALL the water you can out) OR 1 bag fresh spinach

freshly ground salt and pepper to taste

directions

In a large mixing bowl, place the uncooked noodles in and cover with boiling water. This will soften the noodles allowing you to cut them to size if needed, yet they will remain firm during cooking to hold their shape for serving.

In saucepan, saute onions and garlic in oil. Add paste, tomato juice and veg stock. Add spices, wine, sugar. Simmer uncovered for an hour, stirring frequently.

In large bowl, mix ricotta, 1/4 c. Parmesan, spinach.

In 9 x 13 pan (or throwaway lasagna pan), layer with sauce, 1/2 noodles (uncooked), 1/2 cheese mixture, 1/2 mozzarella, sauce, noodles, remainder of cheeses, sauce to top. Sprinkle with remaining parmesan. Bake 350 for an hour or so till bubbly and the cheese is browned. Enjoy!!

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