Title: Red Spinach Lasagna
Categories: Pasta Lasagna
Yield: 8 Servings
| 1 | md | Onion; chopped |
| 3 | cl | Garlic; minced |
| 2 | tb | Bacon drippings |
| 2 | tb | Olive oil |
| 1 | cn | 28-oz. stewed tomatoes |
| 1 | cn | 6-oz. tomato paste |
| 8 | sl | Bacon; chopped, cooked |
| 1/4 | c | Dry red wine |
| 2 | tb | Red wine vinegar |
| 1 | ts | Red pepper flakes; crushed |
| 2 | c | Fresh spinach; shredded |
| 15 | oz | Ricotta cheese |
| 3/4 | lb | Swiss cheese; shredded |
| 1 | | Egg; slightly beaten |
| 8 | | Lasagna noodles; cooked, rinsed, drained |
| | | Parmesan cheese; grated |
| | | Parsley; minced |
In dutch oven, saute onion and garlic in drippings and oil until tender.
Add tomatoes, tomato paste, bacon, red wine, vinegar, and red pepper
flakes. In bowl, mix ricotta, Swiss cheese, and egg. Pour 1 cup sauce in
bottom of 13"x9"x2" baking dish. Layer 4 noodles, 1/2 of the cheese
mixture, and 1/2 the remaining sauce; repeat layers. Bake at 350~ for 40
mins. Top with Parmesan and parsley. Cool 10 mins. before cutting.