Try this easy to make Italian organic recipe for Spinach Lasagna Val D'Aosta!
Ingredients:
8 cups of organic tomato sauce
16 ounces Fontina Val d'Aosta
1 ounce organic Pecorino Romano
1 large bunch of organic spinach
1 egg
1 package of Italian lasagna noodles
orgniac salt
organic pepper
organic red pepper flakes
organic basil
organic oregano
(Use a glass 11x14x2 in. pan
)
Directions:
Preheat oven to 350°.
Wash and trim the spinach, tearing the
larger leaves in half.
Shred the Fontina
(after trimming off the
rind) and grate the fresh Pecorino Romano.
(Keep all three ingredients aside)
In a bowl, mix egg into ricotta cheese, add grated Pecorino
Romano, and seasonings to taste (salt, pepper, basil, etc.).
Layer ingredients in pan as follows:
-cover bottom of pan liberally with sauce
-arrange noodles to cover bottom, slightly overlapping them
-thinly spead 1/3 of the ricotta cheese mix onto noodles
-place 1/3 of the spinach over the ricotta
-place 1/4 of the Fontina Val d'Aosta over the spinach
-cover liberally with tomato sauce
Layer ingredients in pan as follows:
-cover bottom of pan liberally with sauce
-arrange noodles to cover bottom, slightly overlapping them
-thinly spead 1/3 of the ricotta cheese mix onto noodles
-place 1/3 of the spinach over the ricotta
-place 1/4 of the Fontina Val d'Aosta over the spinach
-cover liberally with tomato sauce
Repeat this layer two more times, ending with a final layer of
sauce and Fontina Val d'Aosta.
Add 1/2 cup of water and cover dish tightly with foil.
Bake for 1-hour!
