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Wednesday, May 8, 2013

Fresh Lasagna

Everyone has a great lasagna recipe...I just happen to have the BEST lasagna recipe!  Every time I make this lasagna I wish I could have the entire pan to myself.  It is so...darn...good!!  But since I can't make you taste it through the computer you're just going to have to try and make it yourself.  :)  

A few years ago my husband and I had just moved back to Canada from the US.  It was a hard time for us since he was not legal to work in Canada yet and I was pregnant with our third baby.  He got very lucky and was able to get a work permit to work at a little cafe in Lethbridge, Alberta.  His boss was so very kind to us.  Every now and then she would even sent him home with a meal for us.  To this day we still talk about 'Bonnie's Lasagna'.  It was amazing!!!  When I called to thank her for the meal I made sure to get the recipe.  Well, since then I have lost the recipe from her but I have managed to recreate my own lasagna that is very similar but just as tasty.  It has a real fresh taste to it and I have a hard time sticking to one piece when I make it.  Enjoy!

Fresh Lasagna

2 T olive oil
1 medium onion, chopped
2 cloves of fresh garlic, minced
1 large can of petite diced tomatoes
1 t sugar
2 t dried basil or 4 t fresh
1/4 t salt and pepper
2 cups ricotta cheese
2 cups fresh spinach
1 cup fresh sliced mushrooms
1/2 lb. ground Italian sausage
Whole wheat lasagna noodles

Saute the onions and garlic with a large pinch of salt in a pot over medium high heat for two minutes until fragrant and just turning brown. Add tomatoes, sugar and basil, salt and pepper. Bring to a boil and then reduce heat to a simmer. Simmer for twenty minutes.

While the sauce is simmering, cook the sausage in a separate pan.  Drain the sausage and add to the tomato sauce.

Bring a large pot of water to a boil.  Cook the lasagna noodles according to the package.  Drain and set aside.

Preheat your oven to 350. Assemble the lasagna by spreading just a little bit of sauce on the bottom of your lasagna pan.  Place enough noodles to cover the bottom of the pan.  Spread half of your sauce on top of the noodles.  Spread half of your spinach and mushrooms over the sauce.  Spread all of the ricotta cheese.  Add another layer of noodles, then sauce, then spinach and mushrooms.  Top with one more layer of noodles and then mozzarella cheese.  Cover with foil and bake for 20-25 minutes.  Uncover and bake for another 5-10 minutes or until the cheese is nicely melted.

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