Monday, November 9, 2009

Spinach Lasagna

From the kitchen of Rebecca Hertzman

Yield: 6-8 servings

1 lb fat-free ricotta
2 c shredded fat-free mozzarella
1 egg (or 2 egg whites)
10 oz package frozen chopped spinach, thawed
1 tsp salt
¾ tsp oregano
1/8 tsp black pepper
1 30 oz jar spaghetti sauce
½ package lasagna noodles (8 or 9)

1. Mix ricotta, 1 c mozzarella, spinach, salt, spices, and egg(s).
2. Spray 9x13 pan with Pam, then cover bottom with ½ c sauce.
3. Layer remaining ingredients twice, as follows:
  • 3 or 4 noodles
  • ½ cheese mix
  • 1/3 of sauce
4. Cover with one more layer of noodles, remainder of spaghetti sauce, and 1 c mozzarella
5. Pour almost 1 c water around edges
6. Cover lightly with foil
7. Bake at 350 for 75 minutes or until bubbly; remove foil and continue baking for another 5 minutes if desired

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