For the Sauce:
3 bunches of scallions
7 cloves garlic
Healthy handful of Italian parsley
½ cup chicken broth
35 oz. can - crushed tomatoes
Dash of salt
Pinch of sugar
Dash of dried oregano
Dash of red pepper flakes
Dash of black pepper
In a food processor combine the parsley, garlic cloves and scallions. Give a few good chops to process leaving slightly coarse.
Heat a frying pan with a drizzle of olive oil. Place the mixture from the food processor in the heated frying pan and sauté until fragrant. Add the chicken broth and continue to gently simmer on low for a minute or two.
Add the crushes tomatoes and all the seasonings and continue to simmer on low while preparing the lasagna.
For the Lasagna:
½ Spanish onion - sliced
10 oz. box of frozen chopped spinach
1 cup Italian style bread crumbs
4 cloves garlic - chopped
32 oz. ricotta cheese
16 oz. mozzarella – shredded
Grated Romano cheese
Dashes of red pepper flakes
Dashes of black pepper
Heat a frying pan with a drizzle of olive oil. Add the sliced Spanish onion to sauté and become slightly golden. Remove and set aside.
Add the chopped spinach to defrost and sauté.
Add the chopped garlic and bread crumbs, seasonings and another drizzle of olive oil and sauté until the garlic is fragrant. Add the Spanish onion to the spinach and bread crumbs.
In a food processor combine the ricotta cheese and eggs and process until smooth.
Prepare the noodles as directed.
Preheat Oven 325 degrees:
In a baking pan, drizzle a little olive oil over the bottom of the pan.
Lay one layer of noodles. Spoon the ricotta mixture over the noodles, the spinach mixture over the ricotta and shredded mozzarella and grated Romano cheese and the sauce.
Lay another layer of noodles in the opposite direction and continue the buildings process, leaving enough mozzarella to sprinkle over the top.
Bake for 30-35 minutes. Let the lasagna rest for about 15 minutes before cutting.
This is a hearty and delicious meal for any night of the week.