Spinach
Lasagne
by
1C Parmesan
1 lb Ricotta
1 ½ C Shredded mozzarella cheese (Part skim)
1 Egg
10 oz Frozen
spinach, thawed and drained
¾ T Oregano
1 t Salt
1 t Pepper
¾ T Basil
1T Parsley
32 oz Spaghetti
sauce
8 oz Lasagne noodles,
uncooked
1 C Water
For a low fat treat use low fat ricotta, and Eggbeaters for eggs.
Mix ricotta, parmesan and mozzarella cheeses together – Set
one-half C aside.
Mix remaining cheeses with egg, spinach and seasonings.
Grease pan with olive oil.
Layer sauce, noodles (uncooked) and cheese mix. Sauce should go on
bottom to start, and each noodle layer.
Top with remaining cheese.
Pour water around edge.
Cover with foil and bake @ 350 degrees for 1 hour and 15 minutes.
Let stand for 15 minutes before serving.
Note: Make-ahead-directions - you can cook for 1 hour and then freeze
and reheat when thawed for an additional hour. This is the way it was prepared
for the Holiday TGIF