Lasagna With Cilantro

• 1 large can whole tomatoes
• 1 small can tomato sauce
• 1 small can tomato paste
• 3 Tbsp. olive oil
• 1 onion, chopped
• 1 lb. mushrooms, chopped
• 2 to 3 chopped garlic cloves
• 3 eggs, beaten
• 2 lb. Ricotta or cottage cheese
• 1 pkg. thawed chopped spinach, well drained
• 1 bunch cilantro, chopped
• oregano, basil, salt and pepper to taste
• 1/4 c. Parmesan cheese
• 1 bay leaf
• 1 c. red wine
• 2 (12 oz.) pkg. grated Mozzarella
• 9 to 12 pieces lasagna noodles

1. Preheat oven to 350u0b0.
2. Saute mushrooms, onion and garlic in olive oil.
3. Split this mixture in half and set one aside.
4. Add to the remaining (in large skillet) the tomato sauce, paste and tomatoes.
5. Add also the oregano, basil, salt, pepper, bay leaf, red wine and fresh cilantro.
6. Let simmer for 15 to 20 minutes.

tomatoes, tomato sauce, tomato paste, olive oil, onion, mushrooms, garlic, eggs, ricotta, cilantro, oregano, parmesan cheese, bay leaf, red wine, grated mozzarella, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752296 (may not work)