This recipe is for preparing lasagne to go in the freezer — leaving it behind for loved ones to enjoy.
|1 to 2||Tbsp. olive oil|
|½||cup minced onion|
|16||oz. ricotta cheese|
|1||cup freshly grated Parmesan cheese, divided|
|2||garlic cloves, smashed and minced|
|1||cup blanched, chopped spinach (defrosted is fine; for fresh spinach, see Note)|
|~||Salt and pepper|
|4||cups homemade tomato sauce (Tomato Sauce with Roasted Vegetables, for instance)|
|1||package fresh or no-boil lasagna noodles|
|1||lb. sweet or hot ground Italian sausage (or a mix of the two), browned and cooked thoroughly|
|2||cups shredded mozzarella|
To use fresh baby spinach: Add three cups fresh baby spinach to the onions when they are nearly soft; let cook for a few more minutes until spinach has wilted. Allow to cool before adding it to the cheese mixture.
Related article: Feeding family
This content is from the Suzanne Cope collection.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite