Recipe: Lasagne with Spinach

Recipes using McCormick Organic Basil

• 1 can tomato paste
• 1 can tomato sauce
• 1 tsp oregano
• 1 tsp sea salt
• 1 bay leaf
• 1 clove garlic, chopped fine
• 1 lb ground round steak
• 1 pkg frozen chopped, defrosted, drained well spinach
• 1-8 oz container Ricotta cheese
• 3/4 cup Parmesan grated cheese
• 8 oz shredded Mozzarella cheese
• 1 egg, beaten
• 1 tsp sweet basil
• 2 tomato sauce cans of water

To Make Sauce:

1. In a non-stick saucepan, brown ground round;
2. Then add tomato paste, tomato sauce, 2 cans of water, oregano leaf, salt, bay leaf, and garlic.
3. Bring to boil, reduce heat and simmer for 20 minutes stirring occasionally.
4. Remove pan from heat, and remove bay leaf from sauce.
   

1. Mix defrosted spinach, cheeses, beaten egg, and basil well in bowl and set aside.
   

To Prepare the Lasgane Noodles:

1. Boil wide lasagne noodles in water for 20 minutes. Drain and rinse.

To assemble and bake the Lasagne

1. Pour 1/2 of the seasoned tomato sauce into a 9" x 13" pan.
2. Layer 1/2 of the lasagne noodles, spread all of the spinach cheese mixture evenly over noodles, and top spinach cheese mix with the remaining noodles.
3. Pour remaining sauce over top of the lasagne noodles. Cover pan with aluminum foil and bake for 50 minutes at 350° F.
4. Remove aluminum for during the last 5 minutes and top with a Parmesean cheese to taste.