Extra Cheese Lasagne
chopped, frozen, thawed and drained
italian plum (roma) tomatoes
Prepare the pasta dough according to recipe directions.
Cut into strips about 13" long and 3" wide. You will need to gather all the trimmed scraps and reroll the dough to make enough noodles. This recipe should work out exactly if you roll your dough thin.
Combine the ricotta, garlic, spinach, egg and salt.
Mix well by hand or in food processor. To assemble the lasagne, pour a little bit of sauce in the bottom of a 9 x 13" baking dish.
Cover with a layer of noodles, then layer of sauce. Sprinkle a layer of provolone, a layer of mozzarella, then a layer of Parmesan.
Cover with a layer of noodles, then sauce, then the ricotta cheese mixture.
Top with a layer of noodles, sauce and the grated cheeses.
Finish with a layer of noodles, sauce and grated cheese.
Cover the lasagne lightly(if you are using aluminum foil, make a tent with the foil so it doesn't touch the top of the lasagne). Bake for 1 hour @ 350℉ (180℃).
Remove the cover and bake for an additional 30 minutes. Allow the lasagne to set 10 minutes before serving.