- Kosher salt and freshly ground pepper
- 12 dry lasagna noodles (not no-boil)
- 1/4 cup extra-virgin essential olive oil
- 2 cloves garlic clove, minced
- 1 (10-ounce) box frozen green spinach, thawed
- 1 pound cottage type cheese (about 1 3/4 cups)
- 4 ounces fresh goat cheese, softened
- 3/4 cup freshly grated Parmesan, Pecorino Romano, or perhaps a combination
- 1 pound pre-shredded mozzarella, shredded (about 4 cups)
- Finely grated zest of just one lemon
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon cayenne
- 1 large egg, beaten
- 4 cups tomato sauce, recipe follows, or perhaps your favorite jarred
Preheat the oven to 350 levels F.
Bring a sizable pot water to some boil over high temperature and salt it generously. Add some lasagna noodles and boil, stirring from time to time, until al dente. about eight to ten minutes. Drain.
Meanwhile, heat the essential olive oil and garlic clove inside a saucepan over medium heat before the garlic clove starts to brown. Add some green spinach, season with pepper and salt and stir before the green spinach gets dry and also the garlic clove is aromatic, about 3 minutes. Awesome.
Mix the cottage type cheese. goat cheese, Parmesan/Pecorino. 2 glasses of the mozzarella cheese. lemon zest. nutmeg, cayenne, and cooled green spinach inside a bowl. Season with pepper and salt, to taste. Stir within the egg.
Cover the foot of a 9 by 13-inch casserole having a thin layer of tomato sauce. Cover with three of the noodles placed side-to-side, although not overlapping. Top having a 1/4 from the cheese mixture contributing to one half cup of tomato sauce. Season gently with pepper and salt. Repeat to create 2 more layers. Cover lasagna layers with remaining noodles. dollop remaining cheese mixture on the top. Drizzle with remaining tomato sauce, then scatter the rest of the 2 cups mozzarella on the top. Bake, uncovered, before the lasagna is hot and bubbly, about 40 to forty-five minutes. Let lasagna are a symbol of ten minutes before serving.
Tomato Sauce with Tulsi:
1/4 cup extra-virgin essential olive oil
4 large cloves garlic clove, smashed
2 (28-ounce) cans whole peeled tomato plants, with juices (about 7 cups)
1 teaspoon kosher salt
2/3 cup packed tulsi leaves
Freshly ground pepper
Place the essential olive oil and garlic clove inside a saucepan and prepare until aromatic, 2 minutes. Add tomato plants and salt. Split up the tomato plants into small chunks having a wooden spoon and produce to some boil over high temperature, lower heat to some brisk simmer, and prepare until thickened, about thirty to forty minutes. While sauce cooks, tear tulsi leaves into small pieces. Take away the sauce in the heat, stir within the tulsi, and adjust seasoning with pepper and salt, to taste.
Yield: roughly 4 cups
From Food Network Kitchens