POPEYE'S LASAGNA
This is not a white lasagna, you make a tomato sauce to go with it. But it doesn't have meat in the sauce. I've listed mushrooms as optional....it wasn't in the original recipe, but I like to add them to my sauce.
Provided by breezermom
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute the onion, garlic, and mushrooms (if using) in olive oil in a large skillet until tender. Add the tomatoes and next 4 ingredients; stir well. Bring to a boil; reduce the heat and simmer, uncovered, for 20 minutes. Remove and discard the bay leaf. Set the sauce aside.
- Meanwhile, cook the lasagna noodles according to the package directions. Drain well, and set aside.
- Combine the ricotta cheese, spinach, 1/4 cup Parmesan cheese, egg, salt, and pepper; stir well and set aside.
- Grease a 13x9x2 inch baking dish. spread 1 1/3 cups of the tomato sauce into the dish. Layer one third of the lasagna noodles, 1/2 of the spinach mixture, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese in the order listed. Top with 1 1/3 cups of tomato mixture, one third of the lasagna noodles, and the remaining half of the spinach mixture. top with the remaining one third lasagna noodles, 1 1/3 cups tomato mixture, 1/4 cup Parmesan cheese, and 1 cup mozzarella.
- Cover and bake at 350 degrees for 45 minutes.
- Let it stand for 10 minutes before serving.
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