Total Time
2hrs
Prep 1 hr 25 mins
Cook 35 mins

I developed this recipe many years ago. It is rather lengthy but is worth the effort as it does turn out so good. You may use more cheese if desired.

Ingredients Nutrition

Directions

  1. Heat 1 tablespoon of olive oil in a frying, add ground beef and fry until cooked, 6 to 8 minutes.
  2. Drain off any fat and discard.
  3. Add remaining 3 tablespoons of olive oil to frying pan, chopped onions and garlic and saute' for 5 minutes.
  4. Add chopped celery, diced green and red peppers, sliced mushrooms, chopped zucchini, and saute' until vegetables are softened, about 3 minutes, stirring occasionally.
  5. Add grated carrots, cover and cook until carrots are limp, about 4 minutes.
  6. Transfer this mixture to a large cooking pot.
  7. Add tomatoes including liquid, tomato sauce, parsley, hot pepper flakes and allspice and heat to boil.
  8. Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionally.
  9. Blend in wine and continue to simmer for another 15 minutes, stirring occasionally.
  10. FILLING: Squeeze water from spinach and discard.
  11. Chop spinach small.
  12. In a mixing bowl, combine spinach, cottage cheese, 2 tablespoons of olive oil, beaten egg, 1/4 cup grated parmesan cheese, mix well and set aside.
  13. TO ASSEMBLE: Preheat oven to 450 degrees F.
  14. Use a 10" x 14" x 2" deep, heavy duty aluminum foil baking dish.
  15. Layer about 1/2" of prepared sauce over the bottom.
  16. Place enough lasagna sheets to cover area and press lightly into sauce.
  17. Layer another 1/2" of prepared sauce.
  18. Place lasagna sheets over and press lightly into sauce.
  19. Add spinach filling and level.
  20. Place lasagna sheets over and press lightly into filling.
  21. Add another layer of lasagna sheets.
  22. Layer another 1/2" of prepared sauce over.
  23. Place another layer of lasagna sheets and press lightly into sauce.
  24. Add the remaining sauce over and level.
  25. Sprinkle top generously with grated mozzarella cheese.
  26. Sprinkle remaining 1/4 cup grated parmesan cheese over.
  27. If desired, grate a 1/2 cup of Emmentaler Swiss cheese and sprinkle over top.
  28. Cover baking dish tightly with aluminum foil being careful not to let foil touch the lasagna.
  29. Bake in preheated 450 F oven for 20 minutes.
  30. Reduce heat to 425 degrees F.
  31. Remove foil and bake for another 10 minutes or until cheese melts.
  32. Remove from oven, cover and let sit to set for about 5 minutes before cutting.
  33. Cut into pieces and serve hot.
  34. Ondine Delverde Lasagna is a brand name and is sold in packages of 15 lasagna sheets and also 3- 8" x 8" aluminum foil pans.
  35. You can use these pans if desired.
  36. This lasagna is pre-cooked and does not require any cooking before hand.
  37. They now make fresh lasagna sheets that do not require pre-cooking.
  38. You may also use lasagna strips but you will require cooking these.

Reviews

(1)
Most Helpful

They are not kidding about the effort to make this, but WHOOEEE! is it worth it. My husband will occasionally christen certain recipes as the ones that I have to use, Uncle Bill you have just become the official lasagna recipe in my home. Thanks Anatooskin!

tornadoes three March 31, 2007

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