Cheesefare Recipe: Spinach Lasagne

Spinach Lasagne
2 lb Ricotta Cheese
3 c. Shredded Mozzarella cheese
1 egg
1 package frozen spinach, thawed (or fresh spinach, steamed in very little water until wilted)
1/4 t cinnamon
1/4 t nutmeg
1/2 t salt
several twists of ground pepper
1 lb. lasagne noodles
2 cloves garlic, chopped
dash red pepper flakes
1 6 oz can tomato paste
1 28 oz can of crushed tomatoes
1 t olive oil
1 T dried basil (or 1/4 c fresh basil chopped)

Preheat oven to 350 degrees. Cook lasagne noodles according to the directions on the package. Drain and rinse thoroughly with cold water.

Heat the olive oil. Add the garlic and saute briefly. Add spinach and cinnamon; saute two minutes. Add dash of red pepper flakes; set aside.

In a bowl, mix together the ricotta cheese, salt, nutmeg and pepper. Stir in the spinach and garlic mixture.

In a medium saucepan, heat the tomatoes, tomato paste and basil. Stir. Heat until the sauce just begins to bubble.

In a 13x9 inch baking pan, arrange a thin layer of sauce, a layer of 1/3 of the noodles, then 1/2 the spinach mixture, then 1 c mozerella cheese. Repeat. Cover with remaining noodles, then mozzarella cheese (reserving a handful to sprinkle on top)and remaining sauce. Bake for 45 minutes, sprinkle remaining cheese on top and bake another fifteen minutes. Let stand a few minutes before serving.