Spinach Lasagna
- 20 lasagna noodles
- 1 8 oz package chopped fresh mushrooms
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1/2 lb cooked ground beef (optional) – combine with spinach
- 18-24 oz fresh spinach
- 3 cups ricotta cheese
- 2/3 cup grated Romano cheese
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil leaves
- 1/2 teaspoon ground black pepper
- 1 egg
- 3 cups shredded mozzarella cheese
- 32 oz of tomato products – e.g. crushed tomato + tomato sauce + tomato paste (Alya’s preference), or tomato pasta sauce + chopped fresh tomatoes
- if using something besides pasta sauce, extra salt, pepper, basil, oregano (for red sauce)
- red wine (for sauce, optional)
- 1 cup grated Parmesan cheese
- oil for frying
You can also make lasagna noodles form scratch using 3.5 c flour (or a combination of white flour and semolina flour), 6 eggs, and a little water and salt.