Spinach Lasagna
1 lb. lasagna noodles20 oz. frozen spinach, chopped
2 lbs. ricotta cheese, part skim milk
1 egg
1 egg white
1 cup Parmesan cheese, grated
1 tsp. salt
1/2 tsp. pepper
1 garlic clove, minced
1 tsp. basil
1/4 tsp. nutmeg
1/2 lb. mozzarella cheese, part skim milk, shredded
1/2 lb. mozzarella cheese, fat free, shredded
4 cups tomato sauce, zesty
Preheat oven to 375.
Prepare lasagna noodles according to package directions. Drain and rinse pasta when finished.
Defrost spinach using a microwave or let it sit at room temperature. Do not cook spinach. Drain as much liquid from spinach as possible.
Combine ricotta, spinach, eggs, 1/4 cup Parmesan cheese, salt pepper, garlic, basil, and nutmeg. In a separate bowl, combine the two mozzarellas.
Layer the lasagna in a lasagna pan (9x13) in the following order, going from the bottom to the top: 1 cup of tomato sauce, layer of overlapping lasagna noodles, half of ricotta mix, one-third of mozzarella mix, one-fourth cup of Parmesan. Continue layering until all items are used up.
Bake uncovered for forty-five minutes. It top starts to overbrown during baking, cover. Let stand 5-10 minutes before serving.
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Last Updated October 3, 1998 by Terri
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