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Lasagna recipe

15 servings

Ingredients:

1 (16 ounce) package lasagna noodles

1 bay leaf

1 onion, chopped

1/4 cup vegetable oil

2 cloves garlic, chopped

2 teaspoons dried oregano

4 teaspoons dried basil, divided

1 (14.5 ounce) can crushed tomatoes

1 (29 ounce) can diced tomatoes

1 pinch ground cinnamon

1 pint part-skim ricotta cheese

2 eggs, beaten

1/2 cup grated Parmesan cheese

1 onion, sliced

1 pound fresh mushrooms, sliced

1 pound spinach, rinsed and chopped

2 zucchinis, sliced

1 pound mozzarella cheese

Instructions:

Preheat oven to 350 degrees F (175 degrees C).

Saute chopped onions and bay leaf in 1/4 cup oil until onion is tender.

Add garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes.

Add tomatoes.

Cook for 1 hour.

Stir in cinnamon and set pan aside.

Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again.

Cook until noodles are al dente.

Drain well.

Mix together ricotta, eggs, 1/2 cup Parmesan cheese, and 2 teaspoons basil.

Saute sliced onion and mushrooms in 1/8 cup oil until tender.

Add spinach and zucchini to the pot.

Cover pot, and cook until spinach is wilted.

Spread 1/2 cup of the tomato mixture into a 9x13 inch baking pan.

Place 1 layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles; place another layer of noodles atop of the ricotta mixture; pour 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce; arrange another layer of noodles; pour the remaining tomato sauce over the final layer of noodles and top with mozzarella cheese and 1 cup Parmesan cheese.

Bake the lasagna for 45 minutes to 1 hour.

Remove the lasagna from the oven and let it cool 10 minutes before serving.