Lasagne Provencal

Name: Lasagne Provencal
Ingredients: 1/2 lb. lasagne noodles; 3 qt. boiling water; 2 Tbsp. olive oil or butter; 1 c. diced onions; 4 cloves garlic, minced; 1 tsp. basil; 1 tsp. tarragon; 2 c. sliced mushrooms; 1 lb. Ricotta cheese; 1 lb. small curd cottage cheese; 4 lightly beaten eggs; 1 packed c. chopped raw spinach; 1/4 tsp. salt; 1/4 tsp. black pepper; 1/4 tsp. nutmeg; 1/2 c. finely grated Parmesan cheese; 1 1/2 c. grated Mozzarella cheese

17 ingredients

6 steps

Ingredients

1/2 lb. lasagne noodles
3 qt. boiling water
2 Tbsp. olive oil or butter
1 c. diced onions
4 cloves garlic, minced
1 tsp. basil
1 tsp. tarragon
2 c. sliced mushrooms
1 lb. Ricotta cheese
1 lb. small curd cottage cheese
4 lightly beaten eggs
1 packed c. chopped raw spinach
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
1/2 c. finely grated Parmesan cheese
1 1/2 c. grated Mozzarella cheese

Directions

1

Cook noodles in boiling water until al dente.
2

Drain.
3

Re-fill pot with cold water. Let noodles sit in water.
4

Heat oil or butter in a 10-inch frypan on medium heat.
5

Saute onions, garlic, basil and tarragon. When onions begin to brown, add mushrooms and cook until tender.
6

In a large bowl, mix Ricotta and cottage cheeses, eggs, sauteed veggies, spinach, salt, pepper, nutmeg, Parmesan cheese and 1/2 cup Mozzarella cheese.