Paying homage to my long lost friend, Tanya
2 medium onions
8 cloves garlic, crushed
2 large cans of tomatoes
1-2 tsp fennel seeds
1-2 bay leaves
2-3 tsp basil
1-2 tsp oregano
thyme, rosemary, salt and pepper in various combinations.
Sauté onion and garlic until tender. Add tomatoes and crush. Add herbs and pepper. Let simmer for an hour. If the sauce is bitter add more thyme or pepper to sweeten tomatoes.
6 cups fresh spinach, washed, stemmed and finely chopped.
2 cups cottage or ricotta cheese
(optional: 1 block silken tofu, smashed up w a fork)
1 package of lasagne noodles
1-2 heads of garlic (yep, the heads) ** Bonny uses a little less garlic than Tanya does
mozzarella cheese, grated
Romano, asiago or parmesan cheese
Feta cheese, chopped, or diced
Heat the oil in medium size frying pan. Add spinach, salt and pepper. Sauté and spinach is lightly cooked. Mix cheese, tofu, beaten egg, nutmeg and mint. Add to spinach. Mix well and set aside.
Assemble lasagne in 9×13 pan. Spread olive oil over bottom of pan. Add just enough sauce to cover the bottom of the pan. Arrange one layer of uncooked lasagne noodles over sauce. Cover with half of cheese mixture. Smoothe it out. Add half of grated mozzarella and half of feta cheese. Cover with another layer of sauce. Add half of the garlic – whole peeled cloves. Cover with another layer of noodles. Add rest of spinach mixture, sauce (reserving enough to top lasagne), remaining garlic and final layer of noodles. Top with remaining sauce, mozzarella cheese, feta cheese and some parm cheese. Add 1/2 c water to the corner of the lasagne, so the noodles cook while the lasagne bakes. Cover.
Bake at 350 degrees for 1 hour. Sprinkle with more parm cheese. Cover and return to oven and bake 15-20 minutes. Turn off oven and allow to stand for anywhere between 15 minutes and 1 hours.