Preheat oven to 350°F/175°C.
Cook noodles according to package directions.
In saucepan, sauté onion in oil over medium heat until it starts to brown. Add garlic and sauté for 1 minute. Set aside to cool.
Meanwhile, in bowl, combine ricotta cheese, egg, spinach, salt, pepper and nutmeg. Add to onion mixture and stir well.
On bottom of lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish, spread 1/2 cup (125 mL) of Bolognese sauce followed by 3 noodles.
Spread 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella and 1/3 cup (75 mL) parmesan cheese. Lay down 3 lasagna noodles, 1 1/2 cups (375 mL) Bolognese sauce, 1 cup (250 mL) mozzarella, 1/3 cup (75 mL) parmesan and 3 noodles.
Evenly spread ricotta filling, last 3 noodles and remaining Bolognese sauce. Top with remaining parmesan and mozzarella.
Bake for 30-40 minutes or until the liquid on the sides of the dish bubbles. Garnish with chopped parsley and serve.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.