Ingredients
The following ingredients have 6 Servings
- 8 oz. fresh baby spinach
- 30 oz. ricotta cheese
- 2 eggs
- ¼ cup grated Romano cheese or Parmesan cheese plus more for grating
- 16 oz. mozzarella cheese – shredded
- 1 large onion – sliced thin
- 6 – 8 fresh garlic cloves – chopped
- 4 tbs. raisins
- 2 tbs. capers
- 1 ½ lbs. chopped beef
- 1 tsp. sugar
- 1 ½ tsp. salt
- 1 tsp. black pepper
- ½ tsp. red pepper flakes
- ½ tsp. ground cinnamon
- 1 tsp. dried oregano
- 2 – 3 tbs. olive oil
- 1 lb. lasagna noodles
- 28 oz. can crushed tomatoes
- 1 ½ lbs. chopped beef
- 1 large onion – sliced thin
- 6 – 8 fresh garlic cloves – chopped
- 1 tsp. sugar
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tsp. dried oregano
- ½ tsp. red pepper flakes
Instruction
- Preheat Oven 350 degrees F.
- Prepare lasagna noodles as directed. Drain and set aside to cool while preparing the sauce.
- In a large cast iron frying pan cook the ground beef and set aside. Drain the fat from the pan.
- Heat a large cast iron frying pan with 2 – 3 tbs. olive oil and add the sliced onion, chopped garlic and seasonings.
- Sauté until the onions are softened and slightly golden and the garlic is fragrant.
- Add the crushed tomatoes and continue to simmer on a gentle heat.
- Add the cooked ground beef to the sauce and simmer on a gentle heat while preparing the ricotta.
- In a large bowl place, the ricotta cheese, grated Romano cheese, eggs, seasonings, raisins, capers and mix.
