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1
For the Tomato Sauce.
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2
Puree the tomatoes and onion in the food processor (you may have to do this in two batches) then pour the mixture into a medium saucepan.
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3
Add the stock cubes, thyme, oregano, and bay leaves and simmer on low heat for 20 minutes.
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4
Add the basil and parsley and simmer for another five minutes.
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5
Add salt and pepper to taste and remove from heat.
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6
For the Spinach Filling.
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7
Mix the ricotta, parmesan, and basil together in a large mixing bowl.
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8
Add salt and pepper, tasting as necessary to ensure its seasoned to your liking.
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9
Add the eggs and mix well.
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10
Add the chopped spinach and mix well (you may need to mix it with your hands).
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11
For the Lasagne.
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12
Ladle some of the tomato sauce into an 8 x 11-1/2 x 2 pan.
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13
Use just enough to cover the bottom of the pan.
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14
This prevents the lasagne from sticking.
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15
Place a layer of noodles on top of the sauce, trimming the ends of the noodles to fit the pan (if necessary).
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16
Cover the noodles with one-half of the spinach mixture.
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17
Sprinkle with grated mozzarella and cover with 1/3 of the remaining sauce.
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18
Add another layer of noodles, the rest of the spinach filling, more mozzarella, and half of the remaining sauce.
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19
Add a final layer noodles, the rest of the sauce, and sprinkle with mozzarella.
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20
Bake at 350 degrees for approximately 30 minutes or until the sauce is bubbly.
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21
Let it set for 15 to 20 minutes before serving.
