1 10 oz frozen box of spinach, thawed and squeezed dry
1 tablespoon olive oil
1 clove garlic
1 small onion
1 8 oz fresh mushroom
2 tablespoon dry red wine
1/2 teaspoon salt
1 8 oz tomato sauce
1 6 oz tomato paste
2 cups spaghetti sauce
12 lasagna noodles, uncooked
1 egg, slightly beaten
1 15 oz ricotta cheese
1/2 cup grated Parmesan cheese
Milk Ingredients:
2 tablespoons parsley flakes
1 dash fresh ground black pepper
2 1/2 cups mozzarella cheese, shredded
Method:
- Heat olive oil in a medium skillet. Add garlic, mushroom, onion, salt and wine let simmer for about 10 minutes or until mushrooms and onion are tender.
- Next, add tomato paste, tomato sauce, and spaghetti sauce cooking at least 10 minutes.
- Meanwhile, mix egg, spinach, ricotta cheese, Parmesan cheese, parsley, and pepper. Add enough milk to make ricotta cheese mixture creamy. Add 3 to 4 tbsp milk, (it depends on whether you like it creamy).
- Spread a layer of spaghetti sauce over the bottom of a 4 to 6 qt crock pot. Layer 4 noodles, broken into pieces to fit, then add a layer of spaghetti sauce mixture followed by a layer of ricotta cheese mixture, sprinkling half of mozzarella cheese over ricotta cheese mixture.
- Repeat layers. Cover and cook on low setting 4 to 7 hours.
Number of servings: 6
Jenn B aka Mom2Sam and Tiny
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