Spinach Lasagna Alfonzo

Name: Spinach Lasagna Alfonzo
Prep time: 15 min
Cook time: 1 h 13 min
Total time: 1 h 28 min
Yield: 4-6 serving(s)
Ingredients: 16 lasagna noodles; 8 cups whole milk ricotta cheese; 3 large eggs; 1 cup Italian parsley; 1/4 cup of minced garlic; 2 cups whole canned tomatoes; 2 cups heavy whipping cream; 1 tablespoon basil; 1 cup mozzarella cheese; 2 cups romano cheese; 4 cups spinach; 1 tablespoon sea salt; 1 teaspoon cracked black pepper; 2 tablespoons paprika; 3 tablespoons unsalted butter

Submitted by patj-food210

"My own Lasagna creation, a bit different than traditional lasagna. I take the finest fresh ingredients including spinach, aged cheeses, whole peeled tomatoes, fresh "Italian" parsley. I prepare lasagna that would make anyone feel like they had died and gone to Heaven."

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Ready In:: 1hr 28mins
Ingredients:: 15
Serves:: 4-6

ingredients

16 lasagna noodles
8 cups whole milk ricotta cheese
3 large eggs
1 cup Italian parsley
¹⁄₄ cup of minced garlic
2 cups whole canned tomatoes
2 cups heavy whipping cream
1 tablespoon basil
1 cup mozzarella cheese
2 cups romano cheese
4 cups spinach
1 tablespoon sea salt
1 teaspoon cracked black pepper
2 tablespoons paprika
3 tablespoons unsalted butter

directions

You will need one large glass casserole dish one very large mixing bowl and medium saucepan. First, take your fresh parsley, rinse throughly, chop into small pieces and set aside.
Next, take Ricotta cheese and empty entire contents into a large mixing bowl, add 1 cup of Italian parsley, 1 tablespoon basil, 2 eggs, and about 1 clove of fresh garlic, stir all ingredients together until mixture is smooth. Set Ricotta cheese mixture aside and move on to the next step.
Cook spinach for about 5 minutes. Drain excess water, chop into smaller pieces and add spinach to your Ricotta mixture.
Now you will be making the cream sauce. The cream sauce is almost identical to Alfredo sauce. Melt 3 tablespoons butter in your saucepan; slowly add the 2 cups of heavy cream. Make sure you cook over medium heat stirring constantly to prevent burning.
Add 2 cups of the grated Romano to your cream mixture, stir about another 2 minutes after adding cheese, remove from stove and set aside.
You now need to cook lasagna noodles according to box directions, drain excess water and allow to cool for about 6 minutes.
In large casserole dish you will start layering the lasagna noodles. You need to take about 2 tablespoons of olive oil and spread across the bottom of dish, now you are ready to start layering the lasagna.
If lasagna noodles are too long you may cut to size with kitchen scissors. After bottom layer is finished, you need to add a generous amount of Ricotta & spinach mixture that you prepared.
Once bottom layer is finished, add about 1/2 cup of the whole peeled tomatoes and about 1/2 cup of the cream sauce that you prepared, you may now start the next layer by simply repeating the same process. You should get two to three layers out of your Ricotta & spinach mixture.
When you finish the top or final layer of noodes, pour remaining cream sauce over top as well as the remainder of the tomatoes. In addition, you will be adding about another cup of the shredded mozarella followed by about 2 tablespoons of paprika as a final garnish. Remember "presentation" is important.
Finally, cover lasagna with heavy duty tin foil and place in a pre-heated 375 degree oven for 55 minutes. After 55 minutes remove foil and bake for an additional 18 minutes; the only difference make sure you change the oven temperature from 375 degrees to 425 degrees.
When baking is finished, allow lasagna to sit for about 10 minutes prior to serving. The lasagna must have time to settle or it will fall apart and make quite a mess. Until next time "happy eating"!