SPINACH LASAGNE

To yield a 13×9 inch pan

For filling

2 cups ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated parmesan cheese

1 egg

½ tsp salt

To assemble lasagne

12 lasagne noodles

3 cups spaghetti sauce  (1 jar)

1 10-oz package frozen spinach, thawed and well-drained

3 cups shredded mozzarella cheese

½ cup grated parmesan

Heat oven to 350.

Cook noodles according to package directions, drain and cool (do not rinse).

Make filling:  Mix together ricotta cheese, 1 cup mozzarella, ½ cup parmesan, egg and salt.

Assemble lasagne:

Put ½ cup sauce over bottom of 13×9 pan.  Top with 3 noodles, overlapping if necessary.

Spread 1/3 of cheese/egg mixture evenly over noodles.

Top with 1/3 of spinach.

Sprinkle ¾ cup of mozzarella over.

Top with ½ cup of sauce.

Repeat 2 more times, ending with noodles.

Over top layer of noodles, pour remaining sauce.  Sprinkle with remaining mozzarella and ½ cup parmesan.
Cover with well-oiled foil and bake 30 minutes.  Remove foil and bake 10 more minutes until golden brown and bubbly.

Remove from oven and let cool on rack 10 minutes before serving.
[To make spinach/mushroom lasagne, add 2 cups of sauteed mushrooms to the spinach and mix well; proceed with recipe as directed.]

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