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2 tbsp olive oil 30 mL
2 large onions, diced 2
1 can Italian tomatoes (28-oz/796 mL) 1 can
1 can tomato sauce (28-oz/796 mL) 1 can
1 can tomato paste (5-1/2-oz/312-mL) 1 can
11 oz water (2 tomato paste cans) 312 mL
1 tbsp sugar 15 mL
1/2 tsp salt 2 mL
freshly ground pepper, to taste
1 tsp dried oregano 5 mL
2 bay leaves 2
1/2 cup dry red wine 125 mL
12 lasagna curly noodles 12
2 tbsp olive oil 30 mL
1 large onion, minced 1
4 cloves garlic, minced 3
2 bunches fresh spinach, washed, well drained, and chopped 2 bunches
1 lb Ricotta 450 g
1 cup grated Parmesan 250 mL
3 eggs, beaten 3
1/2 tsp salt 2 mL
freshly ground black pepper, to taste
5 cups grated Mozzarella 1 L
Tomato Sauce
Sauté the onions in the olive oil, then stir in the tomatoes, sauce, paste, water, wine, sugar and seasonings. Bring the mixture to the boil, stirring, then lower the heat and cook for about 1 hour, until the sauce is thick. Leave it in the saucepan until you're ready to use it. Adjust the seasoning to taste.
To assemble
Cook the lasagna noodles in boiling salted water, rinse in cold water, and drain on teal towels until ready to use. Preheat the oven to 350°F/180°C.
Sauté the onion and garlic in the oil until tender. Add the spinach and cook, tossing, until it wilts. Then press out the excess liquid and stir the spinach into the tomato sauce. Combine the Ricotta with the Parmesan, the beaten eggs, salt, and peppper, and stir into the tomato-spinach mixture.
Pour a little of the sauce in an 9 x 13-in (33 x 23-cm) baking dish to moisten the bottom, then put down a single layer of noodles. Spread about 1/4 of the sauce over them, and top with 1/4 of the grated Mozzarella. Repeat until using up all the spinach mixture and the Mozzarella cheese.
Bake uncovered for about 50 minutes. Allow the lasagna to rest at room temperature for 10 minutes before slicing.
2 large onions, diced 2
1 can Italian tomatoes (28-oz/796 mL) 1 can
1 can tomato sauce (28-oz/796 mL) 1 can
1 can tomato paste (5-1/2-oz/312-mL) 1 can
11 oz water (2 tomato paste cans) 312 mL
1 tbsp sugar 15 mL
1/2 tsp salt 2 mL
freshly ground pepper, to taste
1 tsp dried oregano 5 mL
2 bay leaves 2
1/2 cup dry red wine 125 mL
12 lasagna curly noodles 12
2 tbsp olive oil 30 mL
1 large onion, minced 1
4 cloves garlic, minced 3
2 bunches fresh spinach, washed, well drained, and chopped 2 bunches
1 lb Ricotta 450 g
1 cup grated Parmesan 250 mL
3 eggs, beaten 3
1/2 tsp salt 2 mL
freshly ground black pepper, to taste
5 cups grated Mozzarella 1 L
Tomato Sauce
Sauté the onions in the olive oil, then stir in the tomatoes, sauce, paste, water, wine, sugar and seasonings. Bring the mixture to the boil, stirring, then lower the heat and cook for about 1 hour, until the sauce is thick. Leave it in the saucepan until you're ready to use it. Adjust the seasoning to taste.
To assemble
Cook the lasagna noodles in boiling salted water, rinse in cold water, and drain on teal towels until ready to use. Preheat the oven to 350°F/180°C.
Sauté the onion and garlic in the oil until tender. Add the spinach and cook, tossing, until it wilts. Then press out the excess liquid and stir the spinach into the tomato sauce. Combine the Ricotta with the Parmesan, the beaten eggs, salt, and peppper, and stir into the tomato-spinach mixture.
Pour a little of the sauce in an 9 x 13-in (33 x 23-cm) baking dish to moisten the bottom, then put down a single layer of noodles. Spread about 1/4 of the sauce over them, and top with 1/4 of the grated Mozzarella. Repeat until using up all the spinach mixture and the Mozzarella cheese.
Bake uncovered for about 50 minutes. Allow the lasagna to rest at room temperature for 10 minutes before slicing.
