Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | LASAGNE NOODLES |
| 1 pounds | RICOTTA |
| 1 cup | MONTEREY JACK (1/4 LB) |
| \N \N | PARSLEY, FRESH |
| ½ cup | PARMESAN; GRATED |
| 20 ounces | SPINACH, FROZEN; THAWED AND DRAINED |
| \N \N | SAUCE, YOUR FAVORITE |
COVER BOTTOM OF LASAGNE PAN WITH ⅓ OF THE SAUCE. ARRANGE LAYER OF UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND ⅓ OF THE SAUCE. COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON ½ OF THE MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE CHEESE MIXTURE, THEN
THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP WITH THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE DOESN'T STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE 20 MINUTES MORE. ~ ALLOW TO SET FOR ½ HOUR BEFORE CUTTING TO SERVE.