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Oven 350F Serves 6-8 |
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¼ cup olive oil 1 large sweet yellow onion 2 garlic cloves or 2 tsp chopped garlic 1 ½ Tbsp Provence herb mix or Italian mix
Optional: 1lb ground lean turkey or beef
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Pour the olive oil into a large heavy saucepan or skillet. If you are making a meat sauce, crumble in the ground meat; stir and cook until done.
Chop the onion into ¼” bits. Mince the garlic cloves very fine or press through a garlic press. Add to the pan. Sauté over medium heat for 5 minutes. |
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1 can (29 oz) crushed tomatoes 1 can (29 oz) tomato sauce 1 can (6 oz) tomato paste 2 Tbsp sugar 1 tsp salt ¼ tsp pepper
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Add the rest. Stir and bring to a boil. Simmer over low heat for 30 minutes. |
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¼ cup olive oil 1 tsp salt 1 cup pinenuts 1 tsp garlic, chopped Handful fresh basil leaves or 2 Tbsp dried basil
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Place in a blender. Mix and blend into a smooth pesto. |
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2 lb frozen spinach |
Place the spinach on two paper towels on a plate. Microwave on defrost 2 minutes or longer to completely defrost. Place another paper towel on top and press all of the water out of the spinach.
Add half of the spinach to the pesto and blend until smooth.
Save the other half for layering.
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3 eggs |
Add the eggs to the pesto and beat together.
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1 lb no-boil lasagna noodles 1 lb frozen spinach (half from above)
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Layer into a 9×13 pan or two loaf pans: – Sauce – Noodles – Pesto mixture (½” thick) – Noodles – Spinach – Sauce Repeat the layers 3-4 times. Cover with foil and bake at 350F for 45 minutes.
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I prefer the loaf pans because the no-boil lasagna sheets expand perfectly to fit. It also makes it easy to prepare one pan with meat sauce or add a layer of shredded mozzarella cheese- variety for the everyone in the family.