This is a quick version of lasagna. It uses bottled sauce, frozen
spinach and pre-grated cheese. Also from march 1997 Vegetarian Times
26 oz jar low-fat marinara sauce (no fat sauces are available)
1 cup water or vegetable broth
16 uncooked lasagna noodles
15 oz carton nonfat ricotta cheese (about 2 cups)
3 tsp. dried basil
Freshly ground black pepper to taste
2 10 oz pkgs. frozen leaf spinach, thawed, squeezed dry (about 4 cups)
12 oz pkg. grated nonfat mozzarella cheese
Preheat oven to 375 degrees. Lightly spray a 9 x 14 x 2 inch deep baking
dish with cooking spray.
In medium bowl, mix marinara sauce with water or vegetable broth. Spoon
just enough sauce into dish, tilting sides, to cover the bottom.
Using small spatula, spread four uncooked lasagna noodles with one-third
ricotta. Lay noodles length wise, side by side, ends even,
in center of baking dish. Sprinkle with 1 teaspoon basil. Top with
freshly ground pepper to taste.
Using forks, separate and loosen spinach. Top noodle-ricotta layer with
one-third of the spinach. Top spinach with one fourth of the sauce. Top
sauce with one-fourth of the mozzarella.
Repeat two more layers of noodle-ricotta, spinach, sauce and
mozzarella. End with layer of noodles topped with remaining sauce spread
completely to edges of noodles. Sprinkle sauce with remaining
Lightly spray a 16-inch length of aluminum foil with cooking spray.
Attach foil, sprayed side down, to ends of pan, tenting foil above
lasagna. Crimp foil around all edges of pan to seal.
Bake covered 45 minutes. Using tongs, remove aluminum foil and discard.
Using bulb baster or spoon, baste top of lasagna with sauce from both
ends of pan. Bake an additional 20 tom 30 minutes.
Remove from oven. Let rest 15 minutes. Slice. Makes 10 servings
>From the beautiful Ohio Valley near Cincinnati