Yield: 1 Servings
|2 cans||Spaghetti sauce or Basic Tomato sauce (recipe follows)|
|1 pounds||Ricotta cheese, part skim if possible|
|1 cup||Spinach, chopped fine|
|1 tablespoon||Garlic powder|
|½||C/ Parmesean cheese|
|1 cup||Mozzerella chjeese|
source: philip Goldwasser
Put the ricottsa in a bowl and mix with the spinach, spices, ¼ cup of the parmesean and ¼ c. of the mozzerella Cover the bottom of a baking pan with some of the mataz.
Cover with some of the sauce.
cover sauce with ⅓ of the cheese mixture.
Put some more matza on top of the cheese , and continue the process until all is used up making sure that top of lasagna is matza and some sauce.
On the top, spread the t=remaining mozzerella cheese and parmesean cheese.
Bake in 350* oven for about 30" or until cooked through.
Posted to JEWISH-FOOD digest V96 #116 From: alotzkar@... (Al)
Date: Wed, 1 Jan 1997 16:15:49 -0800