Lea Wait

Maggie’s Lasagna
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Maggie’s Lasagna

1 large can tomatoes
approx. ½ box lasagna noodles
10 oz box of frozen chopped spinach, defrosted & drained
16 oz ricotta cheese
16 oz mozzarella cheese
16 oz chunky spaghetti sauce
Optional (choose one, some or all):

½ pound fresh sautéed mushrooms
2-3 small zucchini, sliced, sautéed
2-3 cloves garlic, chopped, sautéed
½ lb browned ground beef
6-8 oz sausage, cut in small pieces & browned
1 large onion, chopped & sautéed

Oregano, pepper, garlic salt
½-3/4 cup freshly grated Parmesan cheese

Cook noodles al dente, as directed on package. (Add a little olive oil to cooking water to keep noodles from sticking to each other or to pan.) Sautee any vegetables; brown any meat you are using. Slice mozzarella cheese. Oil lasagna pan lightly.Season sauce with spices to taste. Cover bottom of lasagna pan with thin layer of spaghetti sauce. Cover with one layer of noodles. Layer meat, vegetables, spinach, ricotta, tomatoes, mozzarella, sauce, noodles. Repeat. After top layer of noodles, add rest of sauce and sprinkle top with grated Parmesan cheese.Cover with aluminum foil. Cook at 350 degrees for 1-1 ½ hours, depending on how thick your lasagna is. Remove foil for last half hour to allow top browning. Lasagna is done when bubbly on sides and browned on top.Serves 6-12.
Maggie serves with garlic bread and green salad.Can be made a day ahead and refrigerated.

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