LEMOINE FAMILY RECIPES
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JUDY'S VEGGIE LASAGNA

12 lasagna noodles 2 tbsp olive oil 1 sm onion 1 med garlic, minced 1 can tomatoes, 14-1/2 to 16-1/2 oz 2 cans tomato paste, 6 oz 1/2 cup dry wine 1 tsp basil 1/2 tsp salt 1/2 tsp oregano 1/8 tsp pepper 2 15 oz ricotta 3 lg eggs 2 10 oz chopped spinach 16 oz mozzarella sliced cheese 1/4 cup parmesan cheese

Instructions: Heat oil, cook onion and garlic until tender. Stir in tomatoes and next 6 ingredients. Heat to boiling, reduce heat to med/lo cover and cook 15 minutes. In a bowl mix ricotta, 2 eggs. In another bowl mix spinach, and 1 egg. Set aside. Cook the noodles, drain and rinse with cold water- don't overcook. Brush the 9x13 pan with a thin layer of tomato sauce. Layer pasta; ricotta; mozzerella; spinach; and sauce mixture into the pan. Repeat layers and top with parmesan. Cover with foil. Bake at 350 degrees for about 1 hours (until it is bubbling). Yield: 6 to 8 servings.