Easy lasagna #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Non-fat ricotta cheese |
| 10 | ounces | Frozen chopped spinach thawed and squeezed dry |
| 2 | larges | Eggs; beaten |
| ⅓ | cup | Parmesan cheese; grated |
| ¼ | cup | Parsley; chopped |
| ¼ | teaspoon | Nutmeg; ground |
| ¼ | teaspoon | Red pepper flakes; crushed |
| 3½ | cup | Tomato sauce; your favorite |
| 9 | Lasagna noodles | |
| ¼ | cup | Red lentils |
| 1½ | cup | Mozzarella cheese; shredded |
Directions
Preheat oven to 350F. Combine ricotta cheese, spinach, eggs, 2 tb Parmesan cheese, parsley, nutmeg and pepper. Mix well. Pour 1 cup sauce into a 11 x 7 x 2" baking dish. Arrange 3 lasagna noodles in a single layer on top of sauce. Spoon ⅓ of spinach and ricotta mixture over top and ½ cup mozzarella and rest of Parmesan cheese. Pour 1½ cups of tomato sauce over cheese. Place another layer of noodles on top and repeat layering, using mozzarella cheese only. Cover tightly with aluminum foil and bake for 1 hour. Remove foil and bake 10 minutes longer. Let stand 10 minutes before cutting.
Source: Medford Mail Tribune, 13 September 1995 Converted by MM_Buster v2.0l.