June 20, 2012
Author: Dina Mann
My Bubbie has a Chanukah party every year. She has five daughters, 12 grandchildren and 15 great-grandchildren, so this is one of the few times when all of us get together and re-connect, as we usually see the whole gang only at family simchas, happy occasions. Every year Bubbie tries new things like Persian rices or Greek pies, but the lasagna is a staple that’s chocked full of veggies and sweet like my Bubbaloo!
1 box of lasagna
1 container frozen spinach
1 large ricotta container
2 packs of shredded mozzarella
1 cup(s) sugar
salt, pepper and garlic powder to taste
2 bottles of tomato sauce
1. Preheat oven to 350˚.
2. Chop veggies and sauté in large pan and season with salt, pepper and garlic. ( Feel free to swap out these veggies for other such as summer squash, broccoli, peppers, onion…)
3. Bring water to a boil and cook lasagna noodles until mildly cooked. I prefer a little al’ dente as the noodles continue to cook in the oven.
4. In a large bowl, mix ricotta, eggs, sugar and 1 and 1/3 bags of mozzarella. Reserve the remainder of the mozzarella.
5. When veggies are cooked add to cheese mixture.
6. Pour sauce on bottom pan, layer with noodles, add cheese/veggie layer, layer with noodles, add sauce, layer with noodles, add cheese/veggie layer and top off with reserved mozzarella.
7. Bake at 350˚ for an hour and half.