Spinach Lasagna

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Servings - 6

12 lasagna noodles
2 bunches spinach, washed and drained
2 Tbsp. olive oil
1 med onion, thinly sliced
2 garlic cloves, minced
8 oz tomato sauce
6 oz tomato paste
1 C chicken broth

1 tsp honey
3/4 tsp dried basil, crumbled
3/4 tsp dried oregano, crumbled
salt and pepper, to taste
2 cups Ricotta cheese
1 cups Mozzarella cheese, grated
1 cups Parmesan cheese, grated

Cook lasagna noodles in boiling salted water until just tender but still firm. Drain and set aside. Place spinach in steamer over medium heat and cook briefly to lessen volume. Drain well and set aside.

Preheat oven to 350F. Heat oil in medium skillet over medium-high heat. Add onion and saute until softened. Add garlic and saute a few minutes more. Stir in tomato sauce and paste, water, honey, basil, oregano and salt and pepper. Reduce heat and simmer 20 minutes, stirring occasionally.

Lay 6 noodles on the bottom of a 9x13-inch baking dish. Spread all of spinach, ricotta and mozzarella evenly over noodles. Top with half of the sauce mixture. Cover with remaining noodles and rest of sauce. Sprinkle with Parmesan cheese, then cover and bake until heated through
and cheeses are melted, 20 to 25 minutes (more if you add zucchini and fresh tomatoes).

Note: I also peel two or three fresh tomatoes, slice them thickly, season them with a bit of salt, freshly ground black pepper, and garlic powder and place over ricotta before mozzarella.

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