Tomato Spinach Lasagna
Rich and Creamy This mouthwatering Tomato Spinach Lasagna is perfect when baked with a creamy Alfredo Sauce. It is a rich pasta dish that is full of flavor. I like adding a few fresh sage leaves to the sauce to give it a sweet savory taste. Don’t use to many leaves or the sage will overpower the other ingredients. Just two or three leaves will work just fine.Tomato Spinach Lasagna is a great alternative from your traditional lasagna recipe. The best part is you still get to top it with some fresh mozzarella cheese. INGREDIENTS Filling 16 sheets of lasagna pasta2 pounds of ricotta 1 pound of fresh baby spinach, cooked and chopped1 15oz can of diced tomatoes, drained2 eggs1 tsp of salt1 tsp of fresh ground black pepper Sauce 1 bunch of long green onions, chopped2 cloves of garlic, chopped4 Tbls of butter1 and 1/2 cups of heavy whipping cream4 fresh sage leaves, whole1/4 tsp of salt1 tsp of fresh ground black pepper1/4 cup of fresh flat leaf parsley1 and 1/2 cups of fresh grated Parmesan or Romano cheeseTopping 6 slices of provolone cheese1 cup of fresh shredded MozzarellaPREPARATION Cook the lasagna in 6 quarts of boiling, salted water until al dente. Around 10 to 12 minutes.Meanwhile separate the ricotta into two bowls.Mix the spinach in one bowl of ricotta and the tomatoes in the other.Mix 1 egg in each bowl and season with salt and pepper.Pre-heat the oven to 350 degreesIn a medium size saucepan, sauté the onions and garlic in the butter for 2 minutes until the onions are translucent.Add the cream and the sage leaves and cook until the cream is slightly bubbly.Season with salt and pepper. Stir in the parsley.Stir in the cheese until melted.Lightly grease the bottom of baking dish.Add a thin layer of sauce and a layer of lasagna noodles.Spread out the ricotta and tomato mixture over the noodlesAdd another layer of noodles and sauce.Then add the ricotta spinach mixture.Top with the last layer of pasta, then pour the remaining sauce over the topAdd a layer of provolone and mozzarella.Bake for 30 minutes until the cheese is melted and slightly browned.Serves 6 to 8 people
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