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Tomato and Spinach Lasagna
A CULINARY JOURNEY WITH CHEF DENNIS19Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 noodles
- 12 pasta sheets
- 32 oz. ricotta cheese
- 2 large eggs
- 3/4 cup grated romano cheese
- 1 Tbsp. sugar
- 1/4 tsp. black pepper
- 2 Tbsp. olive oil
- 2 cloves garlic (chopped)
- 16 oz. baby spinach leaves (organic)
- 6 fresh tomatoes (sliced)
- 4 oz. shredded mozzarella
- 4 oz. butter
- 1/2 cup all purpose flour
- 3 cups vegetable stock
- 1 cup milk (use more if sauce is too thick)
- 1/4 cup grated romano cheese
- 1 pinch black pepper
- 1 Tbsp. fresh basil (chopped)
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