Lasagna Al Forno
A nice meaty lasagna, guilt-free.
12 lasagna noodles
5 1/2 cups tomato sauce
3/4 cup onion, chopped
1 tbsp olive oil
1 clove garlic
1 cup low fat ricotta cheese or vegan alternative
1 egg
1/4 cup frozen spinach, thawed, drained and squeezed dry
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
2 3/4 cups grated soy mozzarella
1 cup soy parmesan cheese
2 tbsp chopped parsley
Preheat oven to 350°F. Cook noodles according to package directions. In saucepan, sauté onion in oil over medium heat until it starts to brown. Add garlic and sauté for 1 minute. Set aside to cool. Meanwhile, in bowl, combine ricotta cheese, egg, spinach, salt, pepper and nutmeg. Add to onion mixture and stir well.
On bottom of lightly oiled 9 x 13 casserole dish, spread 1/2 cup of Bolognese sauce followed by 3 noodles. Spread 11/2 cups Bolognese sauce, 1 cup mozzarella and 1/3 cup parmesan cheese. Lay down 3 lasagna noodles, 11/2 cups Bolognese sauce, 1 cup mozzarella, 1/3 cup parmesan and 3 noodles. Evenly spread ricotta filling, last 3 noodles and remaining Bolognese sauce. Top with remaining parmesan and mozzarella.
Bake for 30-40 minutes or until the liquid on the sides of the dish bubbles. Garnish with chopped parsley and serve.
This is a vegan version of a recipe I found from Yves.