Spinach Lasagna

[lesliepear]

Made this for dinner tonight. It's from a recipe in 11/03 Parenting magazine with a few changes:

1 Jar of Tomato Sauce (any kind)
1 lb no boil lasagna noodles
16 oz bag of frozen chopped spinach thawed and squeezed dry (note: the first time I made this, I couldn't find a bag of chopped spinach - so I bought 2 10 oz boxes. Since we all liked it this way, I keep making it with the extra spinach
salt and peper
32 oz ricotta (I use low fat)
2 cups pre gratted mozzarella (I use the bagged kind and low fat)
About 2 tablespoons olive oil
1 tablespoon parmesan cheese (not in original recipe - but tastes good)

Preheat oven to 450. Spread 1/4 cup sauce on the bottom of a 13 x 9 inch pan. Put a layer of noodles on top, being careful not to overlap them (they expand in cooking).
In a bowl, mix the spinach, salt, pepper, ricotta, and parmesan cheese. (Some people beat an egg into the ricotta - I haven't done it with this recipe, but have done it in my regular lasagna) Spread 1/2 of the spinach ricotta mixture on top of the noodles and then cover with another layer of noodles (again, don't overlap the noodles). Spread the remaining spinach ricotta mixture on the pasta, pour 1/2 the remaining sauce on top. Sprinkle 1/2 the mozzarella on top of the sauce. Cover with another layer of the noodles. Top with the remaining sauce, then the remaining mozzarella, salt and peper. Drizzle the olive oil on top.
Bake on middle rack of oven 40 to 50 minutes or until pasta is tender and cheese is golden brown. Let cool a few minutes and cut into wedges.

Enjoy!

Comments

[goodjoan]

Wow, that's a lot like my throw together recipe! I use cottage cheese instead of ricotta because it makes it lighter and lower in fat, and I use "super vegetable" sauce so I get little chunks of veggies in the mix!

Never thought of veggie sauce

[lesliepear.livejournal.com]

I used Bertolli marinara (I think it's got red wine in it, but it's for flavoring).

[fruitbatz.livejournal.com]

thanks for the 'dinner'..lol