Rossi Pasta Greek Lasagna
Ingredients:
1 package of Rossi Pasta Classic Lasagna
16 oz. Rossi Pasta Classic Marinara Sauce
1 ½ cup onion, chopped
1 tablespoon garlic, minced
4 tablespoons olive oil
3 cups ricotta cheese
1 egg
2 tablespoons fresh parsley, minced
2 teaspoons dried oregano
2 teaspoons dried basil
2 cups chopped cooked spinach (squeeze out excess moisture)
1/2 cup ripe olives, sliced
1/2 pound feta cheese, crumbled
DIRECTIONS:
1. Preheat oven to 350*.
2. Sauté onion and garlic in oil until onion is tender. Combine with next 5 ingredients. Cook lasagna noodles in 4 quarts boiling water. Drain and rinse.
3. To assemble: Spread 1/3 cup sauce in bottom of a 9x13x2"pan. Top with 3 noodles, 1/3 cup sauce, 1/3 Ricotta mixture, ½ spinach, 1/3 feta, 3 noodles, 1/3 cup sauce, 1/3 ricotta, ripe olives, 1/3 feta 3 noodles. Repeat spinach layer. Top with remaining 3 noodles and cover with 2/3 cup sauce.
4. Bake, uncovered for 30 minutes. Let stand 15 minutes before serving.
NOTES AND SUGGESTONS:
DRY NOODLE METHOD: Do not parboil noodles. Assemble as above and carefully pour ¾ cup water into a corner of the pan. Cover tightly with foil and bake for 45 minutes. Let stand for 15 minutes
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