It’s the highlight of any spooky, gruesome feast! A tangle of tapeworms topped with gooey cheese and chunky, bloody sauce. How will your guests be able to resist?
- 1/2 pound organic lasagna, cooked al dente
- 2 tablespoons Henry’s Organic Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 8 ounces white mushrooms, sliced
- 1 box (10 ounces) frounceen spinach, thawed and drained
- 8 ounces pepperoni, quartered (vegetarian or meat)
- 1 teaspoon basil
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 can (12 ounces) organic, chopped tomatoes (Italian spice-style)
- 1 jar Henry’s Organic Pasta Sauce or your favorite
- 8 ounces ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 8 ounces Henry’s Mouncezarella Cheese, shredded
Preheat oven to 350 degrees F. Cut each lasagna sheet lengthwise into six long strands. Place "tapeworm" strands in a 9 x 13-inch baking dish.
In a large sauté pan, heat olive oil over medium heat. Add garlic and onion and cook for 2 minutes, until soft. Add mushrooms, spinach, pepperoni, basil, oregano, salt and pepper. Cook until mushrooms are soft, about 2 minutes. Stir in tomatoes and sauce. Pour over "tape worms."
Mix ricotta with Parmesan cheese, and place dollops over pasta. Sprinkle mozzarella cheese over pasta. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 to 15 minutes longer (until cheese is golden and bubbling).
Tip: To drain spinach with ease, place thawed spinach in the middle of a clean kitchen towel. Gather towel to form an envelope and wring out the spinach over a sink. Remove "dry" spinach from towel and add to your favorite recipe.
Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.
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