Lasagna

We all love lasagna! My "assistants" love to help layer the lasagna and help eat the broken noodles. When I make lasagna, I always make two and freeze one of them. We often vacuum seal individual portions for easy "microwave lunches" to take to work.

Ingredients:

• 1 lb. (I use 1/2 lb. ground turkey and 1/2 lb. Italian sausage)
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 (7 1/2 oz.) can diced tomatoes, undrained
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) tomato paste
• 2 tsp. basil
• 1 tsp. oregano
• 1 1/2 tsp. fennel, crushed
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cups ricotta cheese
• 1 egg, beaten
• 1/2 cup grated Parmesan cheese
• 1 (10 oz.) pkg. frozen spinach
• 1 Tbsp. parsley flake
• 8 oz. mozzarella cheese, grated
• 10 lasagna noodles

Directions:

In a large saucepan cook meat, onions, and garlic until meat is brown and onion is tender. Drain fat. Stir in tomatoes, sauce, and paste. Add spices. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally.

Thaw, drain, and squeeze spinach. Combine spinach, egg, ricotta, 1/4 cup Parmesan, and parsley.

Cook lasagna noodles and drain.

Layer noodles, filling, cheese, and meat sauce. Repeat. Sprinkle remaining Parmesan cheese on top. Bake at 375 degrees F for 30-35 minutes.

Source: Modified recipe from Better Homes and Gardens Cookbook

By Stephanie from Hillsboro, OR