[Recipe & photo courtesy of Bawarchi Food]
One packet of Lasagna strips
2 cups any pasta sauce of your liking (Tomato-based sauce preferred)
2 cups fresh spinach leaves
1/2 cup shallots – chopped
1/2 cup mushrooms – washed and chopped (optional)
1 cup Ricotta cheese
1 cup Parmesan cheese
1 cup shredded cheese (4-cheese mexican blend)
Salt – to taste
dry basil flakes – to taste
Boil about 10 strips of lasagna in some water with some salt. Drain the water and let the strips cool down. Drizzle with a spoonful of oil to prevent them from sticking together.
Heat the pasta sauce in a pan, and season with the basil flakes, and more salt/pepper if needed.
Put approximately 5 table spoons of Ricotta cheese in a bowl. Mix in equal quantity of the Parmesan cheese with the Ricotta cheese and blend well.
Take a deep dish casserole that is oven safe and pour a little sauce into it. Next add a few strips of lasagna (layer the base completely), cover them with the spinach leaves, mushrooms, shallots and spread the ricotta and parmesan cheese mixture over the top. Repeat with another layer of noodles, sauce, spinach and cheese, till all noodles are used. Finally sprinkle a generous amount of the the shredded mixed cheese.
Cover the casserole dish with foil and poke some holes into the top with a fork. Bake for about 45 minutes at 350 degrees Fahrenheit, until the noodles are cooked through, and the cheese at the top broils to a nice golden color.