Ingredients
- For the Sauce:
- 2-5 Garlic cloves, peeled, smashed and then chopped
- 1/2-1 whole onion
- Organic EVOO
- Oregano and thyme - fresh or dried
- Roma tomatoes, chopped
- For the Ricotta Layer:
- 1 tub ricotta + some dry ricotta (optional)
- Big handful of spinach, wilted
- 1-2 cloves of garlic
- oregano - fresh or dried
- 1 egg
- 1/2-1 box lasagna noodles
- Mozzarella Cheese log
- basil
- Pecorino or parmesan cheese, grated
Instructions
Make sauce:
sauté onion and garlic in EVOO, add oregano and thyme.
Add chopped roma tomatoes and let simmer. Option to blend with hand blender (I don’t).
Ricotta Layer:
Mix together creamy ricotta with a a little dry ricotta (this makes the mouth feel of ground beef even tho there is none 😉
Add in garlic (pressed), wilted spinach, oregano, and one egg. Mix well.
You can put the lasagna noodles in dry –especially if you have plenty of sauce or you make your sauce a little wetter. Putting the noodles in dry allows them to soak up the flavors from the sauce. If you prefer to cook them, cook lasagna noodles for 4 minutes, remove 1 at a time with tongs and lay flat. Drizzle with EVOO.
Layer:
Sauce
Noodles
ricotta
mozzarella
sprinkle basil over &
Pecorino
repeat
Layer final layer of noods over the sauce and spread the remaining sauce over the noodles and sprinkle with pecorino.
Bake at 325o covered for 25 minutes uncover and bake another 25 minutes.