“This is from my friend Judy Montagu's bi-weekly column. This lasagna is really yummy, and should be cooked for a while in a low-mid heat oven. It stays firm without any wetness, and is still creamy.”
READY IN:
1hr 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the onion and peppers into small pieces.
  2. Fry lightly in the olive oil for a few minutes and add some black pepper.
  3. Add the garlic.
  4. Mix well and add the canned tomatoes.
  5. Heat until a few bubbles appear and slowly add the puree, then all the parsley except a little for decoration.
  6. Set aside.
  7. Make sure the spinach is totally clean.
  8. (Put it in a drainer and cover with salt, then wash really well.) Steam in a stainless steel drainer over a pot of boiling water for no more than 3 minutes.
  9. While it is cooking, set the oven to 300 degrees F.
  10. Drain the spinach and put in a pan.
  11. Mix with the sour cream and plenty of black pepper (a small hand blender is ideal for this).
  12. It should be smooth and creamy and a lovely color.
  13. Pour about 2 inches of the red sauce into a baking dish, smooth with a wooden spoon and cover with a layer of lasagne.
  14. Top with a layer of the spinach mix.
  15. Smooth it out and add another layer of pasta.
  16. Keep doing this- alternating red and green- until no more sauce is left.
  17. The last layer of pasta must have a little sauce on it to keep it moist.
  18. Cover with the cheese.
  19. Bake, uncovered, for about 1 1/2 hours.
  20. When the lasagne is done it needs to sit about 3 minutes before being sprinkled with parsley and served with a fresh green salad and a glass of dry red wine.

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