Spinach Lasagne

SPINACH LASAGNE

4 Preparation Time :

Categories : Pasta Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

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

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

45 MINUTES

375. REMOVE FOIL AND BAKE

20 MINUTES

1/2 HOUR BEFORE CUTTING TO SERVE. - - - - - - - - - - - - - - - - - -