1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
Salt and pepper to taste
2 teaspoons dried oregano
1 (25-ounce) jar pasta sauce
9 to 12 no-boil uncooked lasagna noodles
Instructions
Preheat oven to 350°F. In a large bowl mix ricotta, 1/2 cup of the
mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt,
pepper and oregano. In another bowl, combine the remaining 1/2
cup mozzarella and 1/2 cup 3-cheese blend.
Set both bowls aside. In a 9- x13-inch non-reactive baking pan,
layer 1 cup of the sauce, then a layer of noodles and a layer of the
ricotta-spinach mixture; repeat. Top with sauce then sprinkle with
remaining cheeses.
Pour 1 cup water around the edges of pan, then cover with
parchment paper, then very tightly with foil.
Bake 1 1/4 hours, then set aside to let stand for 15 minutes before
serving.
Originally Submitted
5/13/2009
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