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1
In a food processor combine the parsley, garlic cloves and scallions. Give a few good chops to process leaving slightly coarse.
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2
Heat a frying pan with a drizzle of olive oil. Place the mixture from the food processor in the heated frying pan and saute until fragrant. Add the chicken broth and continue to gently simmer on low for a minute or two.
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3
Add the crushes tomatoes and all the seasonings and continue to simmer on low while preparing the lasagna.
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4
For the Lasagna:
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5
Heat a frying pan with a drizzle of olive oil. Add the sliced Spanish onion to saute and become slightly golden. Remove and set aside.
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6
Add the chopped spinach to defrost and saute.
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7
Add the chopped garlic and bread crumbs, seasonings and another drizzle of olive oil and saute until the garlic is fragrant. Add the Spanish onion to the spinach and bread crumbs.
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8
In a food processor combine the ricotta cheese and eggs and process until smooth.
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9
Prepare the noodles as directed.
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10
Preheat Oven 325 degrees:
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11
Layering:
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12
In a baking pan, drizzle a little olive oil over the bottom of the pan.
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13
Lay one layer of noodles. Spoon the ricotta mixture over the noodles, the spinach mixture over the ricotta and shredded mozzarella and grated Romano cheese and the sauce.
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14
Lay another layer of noodles in the opposite direction and continue the buildings process, leaving enough mozzarella to sprinkle over the top.
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15
Bake for 30-35 minutes. Let the lasagna rest for about 15 minutes before cutting.
