Spinach lasagne

Yield: 4 servings

Measure Ingredient
½ pounds LASAGNE NOODLES
1 pounds RICOTTA
1 cup MONTEREY JACK (1/4 LB)
PARSLEY, FRESH
½ cup PARMESAN; GRATED
20 ounces SPINACH, FROZEN; THAWED AND DRAINED
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.

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