Parve lasagna

Yield: 1 Servings

Measure Ingredient
1 cup Chopped onion
1 Clove garlic, minced
1 pounds Ricotta cheese
¾ cup Grated parmesan cheese
3 cups Shredded mozzarella cheese
2 Pckgs (10 oz) frozen chopped spinach, thawed and drained
2 tablespoons Chopped fresh parsley
¼ teaspoon Nutmeg
4 Eggs
1 Jar (27 to 32 oz) or can spaghetti or marinara sauce
Water
½ pack Lasagna noodles NOT COOKED (I prefer the less-wide ones)

The following recipe for parve lasagne is one that started out as a recipe on the box of Golden Grain lasagna noodles, but over the years I've changed it just a little to suit my own family. The best part about it is you don't have to boil the lasagna noodles - an odious task, at best. Hope you like it.

Combine onion, garlic, ½ c parmesan cheese, all other cheeses, spinach, parsley, nutmeg, and eggs.

Dump sauce in large measuring cup, then add water to equal 38 fluid ounces (usually ¾ to 1 c)

Layer in lasagna pan as follows: One-third of total sauce, single layer of lasagna noodles, one-half of total cheese/spinach mixture, second third of sauce, single layer of lasagna noodles, other half of cheese/spinach mixture , remainder of sauce.

Cover tightly with foil. [to keep foil from sticking to top of lasagna, spray the side touching the food with Pam] Bake 1 hour at 375. Remove foil . If it looks too "wet", bake another 15-20 minutes, uncovered. Next, sprinkle remaining ¼ c parmesan over all, turn off oven, and let stand 15 minutes in oven as oven cools.

Posted to JEWISH-FOOD digest V96 #103 From: Tara Strasser <tara@...>

Date: Sat, 14 Dec 96 09:32:49 -0500

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