Pasta.......very versatile

I love pasta, it is the most versatile food ever discovered.......did you know that it goes as far back as 5AD and the first certain record is in the Jerusalem Talmud, written in Aramaic. The word used for the noodles was itriyah in arabic this word stands for dried noodles purchased from a vendor, rather than homemade noodles which would have been fresh. No matter where it comes from pasta is and always will be my favourite food. I have included one of my favourite lasagne recipes for you to try. realy very easy to make, and not expensive at all!!!

    Spinach Lasagna

Servings: 6
Ingredients:
    12      lasagna noodles
     2      bunches spinach, washed and drained
     2 Tbsp olive oil
     1 med  onion, chopped
     2      garlic cloves, minced
     8 oz   tomato sauce
     6 oz   tomato paste
     1 cup  water (or vegetable or chicken broth)
     1 tsp  honey
   3/4 tsp  dried basil, crumbled
   3/4 tsp  dried oregano, crumbled
            salt and pepper, to taste
     2 cups Ricotta cheese
     1 cups Mozzarella cheese, grated
     1 cups Parmesan cheese, grated

Cook lasagna noodles in boiling salted water until just tender but still
firm.  Drain and set aside.  Place spinach in steamer over medium heat
and cook briefly to lessen volume.  Drain well and set aside.

Preheat oven to 350F.  Heat oil in medium pan over medium-high heat.
Add onion and saute until softened.  Add garlic and saute a few minutes
more.  Stir in tomato sauce and paste, water, honey, basil, oregano and
salt and pepper.  Reduce heat and simmer 20 minutes, stirring
occasionally.

Lay 6 noodles on the bottom of a 9x13-inch baking dish.  Spread all of
spinach, ricotta and mozzarella evenly over noodles.  Top with half of
the sauce mixture.  Cover with remaining noodles and rest of sauce.
Sprinkle with Parmesan cheese, then cover and bake until heated through
and cheeses are melted, 20 to 25 minutes (more if you add zucchini and
fresh tomatoes).

Note: I would add about 1 medium zucchini, peeled and thinly sliced, to
the pan after the onions but before the garlic.  I would also peel two
or three fresh tomatoes, slice them thickly, season them with a bit of
salt, freshly ground black pepper, and garlic powder and place over
ricotta before mozzarella.  I also think the dish would be more
attractive if the onion was sliced rather than chopped.

Enjoy!!!!!!!