Lasagna Recipe: From the Blooming Kitchen Garden

I made 2 trays of lasagna last night - so I wouldn't have to cook for a few days. They came out of the oven around midnight...and this is what I found this morning! That's right, one tray is already almost done!

I like to mix it up a bit when I make lasagna - its a very forgiving dish...and this is how I made 2 trays this time.

Lasagna

• 1 large box lasagna noodles
• 1 32oz container ricotta cheese (or make your own!)
• 1lb mozzarella, shredded or very thinly sliced
• 4-5 cups sauce (I made my own with crushed tomatoes, olive oil, garlic and fresh basil from the garden)
• 2 cups chopped spinach (I used defrosted and drained frozen spinach this time - worked very well)
• 4 hot Italian sausages, cooked and thinly sliced
• 2 large portabella mushrooms, sliced
• Grated Parmesan cheese, to taste (I use a LOT on the top)

Cook the noodles per package directions (usually, bring large pot of salted water to rolling boil, put pasts in water, cook ab 10 minutes til done, drain). Put a thin layer of sauce in the bottoms of 2 13x9 baking pans. 

Put down a layer of 3-4 lasagna noodles, slightly overlapping. Gently spread about 1/4 of the ricotta onto each pan - this takes a bit of fiddling, and it doesn't have to be perfect - it will spread in the oven! Spread a small amount of the mozzarella over the ricotta. Then spread a thin layer of the spinach. Dot with 1/4 of the sausage slices. Spoon some sauce over it all, and add the next layer of noodles. 

Repeat re the cheeses, sausages and sauce, using all the remaining ricotta, spinach and sausage, and then arrange the portabella slices on this layer before the final layer of noodles. 

Add the final layer of noodles. (So, at this point, you have sauce, noodles, fillings, noodles, fillings again, noodles). Smooth sauce all over the top (to prevent drying) and then spread the remaining mozzarella on top. Sprinkle very generously with parmesan cheese. Cover with foil, and bake at 350 degrees for 30 minutes. 

Hint: Take off the foil towards then end if you prefer a slightly dried result. Also, let the lasagne sit for about 10 minutes before serving - this way the cheeses set up a bit, and the interior cools down a bit.