Extra Cheese Lasagna

2 Egg pasta recipe (above)
1 Pound Ricotta cheese
2 Clove Garlic, minced
10 Ounce Frozen chopped spinach,
Thawed and drained
1 Egg
1 Teaspoon Salt
4 Cup Seasoned Italian tomato
Sauce
2 Cup Grated provolone cheese
2 Cup Grated mozzarella
1 Cup Freshly grated Parmesan
Cheese

Prepare the pasta dough according to recipe directions .Cut into strips about
13" long and 3" wide. You will need to gather all the trimmed scraps and
re-roll the dough to make enough noodles. This recipe should work out exactly
if you roll your dough thin. Combine the ricotta ,garlic, spinach ,egg and
salt .Mix well by hand or in food processor. To assemble the lasagna ,pour a
little bit of sauce in the bottom of a 9 x 13" baking dish. Cover with a
layer of noodles ,then layer of sauce. Sprinkle a layer of provolone, a layer
of mozzarella, then a layer of Parmesan .Cover with a layer of noodles ,then
sauce ,then the ricotta cheese mixture. Top with a layer of noodles ,sauce and
the grated cheeses. Finish with a layer of noodles ,sauce and grated cheese.
Cover the lasagna lightly( if you are using aluminum foil, make a tent with
the foil so it doesn't touch the top of the lasagna. Bake for 1 hour @ 350
degrees .Remove the cover and bake for an additional 30 minutes .Allow the
lasagna to set 10 minutes before serving. This lasagna will be quite firm and
can be served in tidy- looking squares. Serves 6 generously.

Servings: 6
Home Cookin 4.8 Chapter: Vegetables