Lasagna With Six Cheeses

Instructions

1. 1

   Make the sauce first. Drain the tomatoes (reserve the juice) and put them into a food processor; chop to a rough puree. (You can also do this with your fingers in a bowl.)

2. 2

   Heat the olive oil in a saucepan over medium heat till the oil shimmers. Saute the garlic and crushed red pepper for about a minute--until you can smell the garlic.

3. 3

   Add the tomatoes, 1/2 cup of the reserved juice, basil, oregano, and salt. Bring to a boil, and lower the heat to medium-low. Simmer for about twenty minutes, uncovered. Then keep on the lowest possible heat while you continue with the rest of the recipe.

4. 4

   Bring a large pot of water to a boil with 1 Tbs. salt and 1 Tbs. olive oil. Add the lasagna noodles and boil for about two minutes, or until the noodles are no longer stiff. Remove to a bowl of cold water for a moment, then remove and drain. (Leave this step out if using fresh pasta sheets.)

5. 5

   Cook the spinach in the same water you used to cook the pasta, just for a minute. Remove with a slotted spoon, drain, and spread out.

6. 6

   Cover the casserole with aluminum foil and bake in the center of the oven at 350 degrees for 40 minutes. Remove the foil and return to the oven until a light crust has formed on the top.

7. 7

   After removing from the oven, let the lasagna rest for at least 15 minutes before attempting to slice. Serve with a wide metal spatula to keep it together (almost impossible to do with the first slice).