Thursday, October 1, 2009
1 tsp. cooking oil
1/2 c. chopped onion
1 tbsn. tomato paste
1 1/2 pounds lean ground beef
1- 28 oz. can crushed tomatoes with basil
2 cloves garlic, minced
small can chopped black olives
1 bay leaf
salt to taste
cheese and spinach filling:
10 oz. frozen spinach, thawed and drained
16 oz. ricotta cheese
4 cups shredded mozzerella cheese, divided
1 box lasagna noodles
Heat oil in pan. Stir in onions until softened. Stir in tomato paste. Add ground beef and cook until browned. Add crushed tomatoes, garlic, bay leaf and salt to taste. Bring to boil. Reduce heat and simmer 30-40 minutes covered, stirring occasionally.
Remove from heat and stir in black olives.
Ring spinach out with towel to remove excess water. In seperate bowl mix together spinach, 2 cups mozzerella cheese and ricotta cheese.
Preheat oven to 375 degrees.
Spread about 1 cup of sauce in the bottom of a 9x13 baking dish. Lay out 3-4 sheets of lasagna down. Spread cheese mixture over noodles. Spread more sauce over cheese mixture. Repeat layers. Noodles, cheese, sauce until gone. 3-4 layers. Cover top layer of noodles with remaining sauce and top with remaining cheese. Cover with aluminum foil and bake for about 30-40 minutes. Remove foil and bake another 5 minutes.