Spinach lasagna #3

Yield: 8 Servings

Measure Ingredient
2 cups Mozzarella cheese; shredded
2 cups Ricotta (or cottage cheese if you prefer)
1 \N Egg
1 pack (10-oz) frozen spinach; thawed and drained
1 teaspoon Salt
¾ teaspoon Dried basil
½ teaspoon Dried parsley -or-
¼ cup Fresh chopped parsley
1 dash Black pepper
5 cups Your favorite spaghetti sauce
\N \N Hot cooked lasagna noodles

submitted by: sgjg6566@... (Julie, Michigan, USA) Here's a very good meatless main dish! Cook noodles according to directions; set aside and let cool slightly. Grease pan (I use 13"X 9") with a little olive oil to prevent any sticking.

Reserve ½ cup mozzarella and mix all ingredients except sauce. Layer bottom of dish with ½ cup sauce then a layer of noodles and then ½ the cheese mixture. Repeat and end with the noodle layer, top with a little remaining sauce and reserved mozzarella. Cover with foil and bake at 350 degrees for 1 hour and 15 minutes, remove foil the last 15 minutes. Let lasagna sit for at least 5-10 minutes before cutting. Goes great with a Caesar salad!




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