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Lasagna Verde

Isabelle Davis, Miami, Florida


1 package lasagna
2 lb. mozzarella cheese
1/2 tsp. crushed garlic
1 cup chopped onion (2 large onions)
1 14-oz. can whole tomatoes chopped
1 6-oz. can tomato paste
1 tsp. oregano
2 tsp. salt
1 tsp. sugar
1 tsp. basil
8 oz. chopped mushrooms
3 whole bay leaves
1 lb. ground meat
1/2 lb. hot Italian sausage
6 tbs. chopped parsley

2 cups chopped spinach
2 beaten eggs
1 pd ricotta cheese
1/2 cup grated parmesan cheese

Cook lasagna as directed on package. Drain.

Brown onion, garlic and mushrooms in oil, low heat.

Add sausage and ground meat, sauté.

Add chopped tomatoes, tomato paste, salt, sugar, oregano, basil, and 1/2 cup water if necessary. Simmer for 1 1/2 hours.

In small bowl combine 2 cups chopped spinach, 2 beaten eggs, 1 pound of ricotta, 1/2 cup grated parmesan cheese.

Spread 1/2 cup meat sauce in baking dish or pan. Then alternate layers of lasagna, meat sauce, ricotta mix, mozzarella. Top with sauce.

Bake 350 degrees for 30 minutes.

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