A small dedication to a beautiful creation.
Here are the ins and outs of the most filling, saucy, gooey dish for a cold winter’s night. Pick your wine: I chose a Côtes du Rhône (decanted of course)- which was a light to medium bodied wine that paired smoothly with the thick pasta dish.
- Boil 2 large cans of tomatoes (use a potato masher to crush them in the pot)
- Add garlic (I use a LOT), salt, pepper, smoked paprika, chilli flakes, lemon juice, and dried basil
- Bring to a boil, then add 1 small can of tomato paste
- Let simmer and keep stirring for as long as you possibly can (I usually let it simmer and stir for 2+ hours)
- Make sure the tomato sauce is thick enough- if not add more tomato paste, otherwise, add the finishing touch- a tablespoon of butter and a dash of parmesan cheese
- Preheat the oven to 350 degrees
- Boil 8 lasagna noodles in a large pot, ensuring that they are fully cooked. Rinse the noodles in cold water after cooking and draining them
- Mix two handfuls of spinach, 1 cup of mozzarella, 1 cup of ricotta cheese, 1 egg, 2 cloves of garlic, and salt and pepper (and dried or fresh basil if you wish, although I usually just top the lasagna with this at the end)
- Lay the lasagna noodles on a flat surface and spread the spinach and cheese mixture from the centre of the noodle (approx. 1 large spoonful)
- Roll the noodles into small bundles and place on a baking sheet over parchment paper or aluminum foil
- Put a tablespoon of sauce over each bundle and place in the oven for 20-25 minutes until gooey
Finish by smothering the bundles in tomato sauce. Top with fresh basil, fresh ground pepper, and grated parmesan or romano cheese