Today my daughter and I made a favorite dish for a luncheon Maggie will have tomorrow. This was done during the time I’d planned on blogging so… the recipe is what I’m writing about. If you try this lasagne, I think you’ll agree it’s a particularly delicious one, and more so when served with a fresh green salad, crusty French bread… and of course a robust tinto!
MAGGIE and JOANNA’S LASAGNE
1k. ground chicken breast
1 white onion (chopped) 1 tsp. dried oregano
6 cloves garlic (diced) 1 tsp. dried basil
1 liter tomato sauce ½ tsp. dried rosemary
1 cup tomato paste 2 Tbsp. fresh parsley (chopped)
1 cup red wine 1 tsp. salt
½ tsp. pepper 1 tsp. sugar
2 cups steamed spinach
2 cups sauted mushrooms
500 grams fresh mozzarella (sliced)
720 grams cottage cheese 2 beaten eggs
1 Tbsp. lemon peel 4 Tbsp. chopped fresh parsley
½ tsp. nutmeg salt and pepper
2 pkg. pre-cooked lasagna noodles
2 cups grated parmesan cheese
In a large skillet sauté together the first 3 ingredients (I)
Add the spices, tomato sauce and paste, wine. Simmer for 1½ hours.
Meanwhile… sauté mushrooms, steam spinach, slice mozzarella. (II) Set to one side in individual bowls
Ladle ½ cup sauce into each 9 X 13 baking dish . Place 1 layer of noodles to cover the bottom of the baking dishes. Add consecutive layers: ½ cup sauce, spinach, mushrooms, cottage cheese mixture, mozzarella and noodles. Add two more layers like the first. Then top the lasagna with grated parmesan.
Bake at 375 degrees F. for 45 minutes. Cool for ½ hour before serving. This recipe will serve 12 generously.