Spinach Lasagna

source recipe

  • 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.