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Lasagna al Forno https://www.metro.ca/userfiles/image/recipes/lasagne-sauce-bolognaise-1867.jpg PT30M PT1H00M PT1H30M
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.
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12 lasagna noodles 3/4 cup (190 mL) chopped onion 1 Tbsp. (15 mL) olive oil 1 clove garlic 1 cup (250 mL) low fat ricotta cheese 1 eggs 1/4 cup (60 mL) frozen spinach thawed, drained and squeezed dry 1/4 tsp. (1 mL) Salt 1/4 tsp. (1 mL) black pepper 1/2 pinch of nutmeg 5 1/2 cups (1,38 L) bolognese sauce 2 3/4 cups (700 mL) grated low fat mozzarella 1 cup (250 mL) grated Parmesan cheese 2 Tbsp. (30 mL) chopped parsley
Lasagna al Forno

Lasagna al Forno

Rate this recipe
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8
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12
    lasagna noodles
  • 3/4 cup
    (190 mL)
    chopped onion
  • 1 Tbsp.
    (15 mL)
    olive oil
  • 1
    clove garlic
  • 1 cup
    (250 mL)
    low fat ricotta cheese
  • 1
    eggs
  • 1/4 cup
    (60 mL)
    frozen spinach thawed, drained and squeezed dry
  • 1/4 tsp.
    (1 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    black pepper
  • 1/2
    pinch of nutmeg
  • 5 1/2 cups
    (1,38 L)
    bolognese sauce
  • 2 3/4 cups
    (700 mL)
    grated low fat mozzarella
  • 1 cup
    (250 mL)
    grated Parmesan cheese
  • 2 Tbsp.
    (30 mL)
    chopped parsley
Imprimer ma sélection

Preparation

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.

Source : Metro

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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.

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