Spinach Lasagna

Spinach Lasagna

Ingredients:

2 pounds fresh spinach (2 large bunches)
2 tablespoons olive oil
1 large onion, finely chopped
3 tablespoons minced garlic
1 teaspoon oregano
1 teaspoon basil
1 (14.5 oz) can Italian stewed tomatoes w/ liquid
1/4 cup tomato paste
1/2 cup Merlot wine
Salt and pepper

12 lasagna noodles

1 egg
2 cups Ricotta cheese
1/4 teaspoon ground nutmeg
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated

Directions:

Rinse spinach

Cook spinach over medium-heat for 2 to 4 minutes, until wilted.  Drain and chop spinach coarsely; set aside.

Saute onion, garlic, oregano, and basil in olive oil for 5 minutes, or until onion is tender.

Mix in the tomatoes w/ liquid (break up with a spoon), tomato paste, and wine.  Salt and pepper to taste.  Bring to a boil over high-heat, reduce heat, and simmer for 20 minutes.

Cook lasagna noodles according to package directions.

In a large bowl, beat egg, and then blend in Ricotta cheese and nutmeg; set aside.

Lightly grease a 9x13-inch baking dish.

Layer baking dish in this order

1/3 tomato sauce mixture
4 lasagna noodles
1/2 chopped spinach
1/2 Ricotta cheese mixture
1/3 mozzarella cheese
1/2 cup Parmesan cheese
1/3 tomato sauce mixture
4 lasagna noodles
1/2 chopped spinach
1/2 Ricotta cheese mixture
1/3 mozzarella cheese
4 lasagna noodles
1/3 tomato sauce mixture
1/3 mozzarella cheese
1/2 Parmesan cheese

Bake, uncovered, in a 350 degree oven for 25 to 35 minutes, or until hot, bubbly, and lightly browned.

Cut into squares to serve.

6 to 8 servings