|
recipe title: |
SPINACH LASAGNE |
category: |
Pasta |
keywords: |
Vegetables |
servings: |
4 servings |
ingredients: |
1/2 lb LASAGNE NOODLES
1 lb RICOTTA
1 c MONTEREY JACK (1/4 LB)
PARSLEY, FRESH
1/2 c PARMESAN; GRATED
20 oz SPINACH, FROZEN;
- THAWED AND DRAINED
SAUCE, YOUR FAVORITE
|
directions: |
|
COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF
UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE.
COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 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 1/2 HOUR BEFORE CUTTING TO SERVE.
|
|
|