Title: Spinach Lasagne
Categories: Pasta Vegetable
Yield: 4 Servings
| 1/2 | lb | LASAGNE NOODLES |
| 1 | lb | RICOTTA |
| 1 | c | MONTEREY JACK (1/4 LB) |
| | | PARSLEY, FRESH |
| 1/2 | c | PARMESAN; GRATED |
| 20 | oz | SPINACH, FROZEN; THAWED AND DRAINED |
| | | SAUCE, YOUR FAVORITE |
COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF
UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE.
COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 OF THE
MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE
CHEESE MIXTURE, THEN
THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP WITH
THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE DOESN'T
STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE 20 MINUTES
MORE. ~ ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.