3 onions, chopped
4 cloves garlic, minced
2 x 28 fl.oz. cans (796ml) plum tomatoes ****
14 oz can (400ml) tomato sauce
2 x 5.5 oz.cans (160ml) tomato paste
2 tsp (10ml) dried basil and 2 tsp (10ml) dried oregano, salt and pepper to taste
2 tbsp (15ml) fresh parsley, chopped
500 grams ricotta or cottage cheese
1/2 cup (50 gm) parmesan cheese
Chopped parsley leaves
2 tsp (10ml) dried oregano
2 eggs, beaten with 1/2 cup milk
2 x 300 gram packages frozen spinach, thawed and drained
750 grams of Mozzarella cheese, grated
1/2 cup (50 gm) parmesan cheese for topping
20 lasagna noodles, cooked
**** Do NOT drain canned tomatoes if using oven-ready noodles
Cook ground beef in a little olive oil, add
onions and garlic and continue to cook until beef is browned and
onion is tender. Drain off all fat. Add drained (see note) tomatoes and mix
well, cutting tomatoes into chunks with spoon. Stir in tomato sauce and paste, parsley, oregano, basil and salt and pepper to taste, bring to a boil. Stir occasionally and simmer on low heat for 45 minutes, uncovered until reasonably thick.
Preheat oven to 350°F
or 180°C.
Mix ricotta, or cottage cheese, 1/2 cup
parmesan cheese, chopped parsley and oregano in a bowl. Add egg
and milk mixture and stir well. Set aside. Be sure to reserve 1 cup of meat sauce for final topping.
In un-greased large (approx 30cm x 40cm x 5cm) lasagna pan, layer
noodles, followed by some meat sauce, then mozzarella cheese,
more noodles, then spinach, then ricotta cheese mixture, more
noodles, etc. Continue to add layers ending with a layer of
noodles. Spread remaining meat sauce over this layer and sprinkle
with parmesan cheese.
Bake, uncovered for 45 - 60 minutes. Allow
to cool for 10 minutes before serving.
Serves 12.