TOMATO AND SPINACH LASAGNA RECIPE

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You’re going to love these layers of noodles stuffed with ricotta cheese, sautéed garlicky spinach, and roasted tomatoes with a creamy Bechamel sauce.

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WHAT INGREDIENTS DO I NEED TO MAKE TOMATO AND SPINACH LASAGNA?

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– refrigerated pasta sheets or a box and a half of dry noodles – ricotta cheese – eggs – romano cheese – sugar – black pepper – olive oil – garlic – organic baby spinach leaves

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Mix the ricotta cheese, grated Romano cheese, eggs, sugar and pepper together until well blended and place in the refrigerator until needed.

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Slice tomatoes, season with salt pepper, and grated romano cheese. Roast the tomatoes at 350 degrees F. for about 15 minutes.

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In a saucepan melt the butter, then add in flour. Stir the mixture over low heat until it begins to smell a little like bread (as the flour cooks).

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In another saucepan heat the vegetable stock until almost boiling then add it to the butter/flour mixture (roux).

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In a large skillet or saucepan add olive oil, chopped garlic and spinach leaves. Let the spinach cook until fully wilted and some of the water has cooked out.

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 Start by placing enough bechamel sauce to cover the bottom of your lasagna pan, then add a layer of lasagna noodles on top of the sauce.

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 Add another layer of ricotta topped with the cooked spinach, and bechamel sauce and another layer of noodles.

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Serve and enjoy!

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