Lasagna Torte Recipe

Lasagna Torte Recipe

Ingredients:

1/4 c of basil (fresh); chopped, or
1 Tbsp of basil (dried)
1 Tbsp of olive oil
2 cloves of garlic; chopped finely
1 can of tomatoes (28 oz, puree)
2 carrots (medium); pared & shredded
2 lbs of spinach (fresh), or
2 packs of spinach leaf (10 oz); frozen, thawed & squeezed dry
12 pcs of lasagna pasta noodles
1 onion (large); chopped finely
2 c of cheese (ricotta, whole-milk)
1/4 tsp of pepper
1/2 c of cheese (parmesan); grated
2 c of cheese (Fontana, 8 oz); shredded

Instructions:

Heat the oil on a skillet (large) on high stove heat. Put in onions and saute ’till soft, for approximately 8 mains; place into a medium bowl. Then, add the tomatoes into the skillet and break up w/ a spoon.

Put in carrots and garlic; bring it to a boil. Lower the heat then simmer with cover for about 10 mains. Uncover then simmer for another 10 mains. Stir the salt and basil in. Set tomato mixture aside.

Next, stem spinach (fresh) then wash. Place inside a big pot on high stove heat and cook ’till wilted, approximately for 3 mains. Drain then squeeze wilted spinach dry. Meanwhile, cook noodles as stated in package instructions and drain.

Preheat oven (350 degrees F). Line a 9-inch spring form baking pan w/ tin foil and grease the foil. Then, add Parmesan, pepper and ricotta to the reserved onions; stir well to thoroughly combine. Next, trim noodles so they fit the pan.

Spread 4 pasta noodles in pan, slightly overlapping. Cover w/ 1/3 ricotta mix and evenly spread. Top w/ 1/3 spinach, 1/4 tomato mixture and 1/4 Fontana. Do the procedure again for 2 times w/ the pasta trimmings to serve as a layer.

To finish, top w/ remaining noodles, last 1/4 of tomato mixture and remaining Fontana. For 50 mains to 1 hour, bake ’till hot. Let it stand for 5 mains before it is served; remove the linings of baking pan. Serves 8.

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