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spinach-lasagna-2 recipe

Date: Mon, 25 Sep 1995 09:29:23 -0700 (PDT)
 From: Ginger Petersen (gingerp@u.washington.edu)
 Spinach Lasagne from The Moosewood Cookbook
 tomato sauce (2 soup-can sized cans or to your liking)
 12 lasagne noodles that have been half-cooked according to package directions
 2 cups non-fat ricotta/cottage cheese and 2 beaten egg-equivalents
 1/2lb raw spinach (washed, dried and chopped...I use the prepackaged spinach
    salads that are so popular now)
 1lb shredded non-fat mozzarella
 1/2 cup non-fat parmesan or romano
   dash nutmeg
   2 tablespoonsful wheat germ  (these 2 ingredients would be mixed in 
   with the non-fat ricotta/cottage cheese)
 Spread a little tomato sauce in the bottom of your 9x13 pan.
 Cover with 4 of the half-cooked lasagne noodles.
 Blotch with 1/2 of your filling mix (ricotta, spinach, 
   any other vegies you may desire - I like mushrooms)
 Top with 1/3 of remaining tomato sauce.
 Sprinkle on 1/2 of shredded mozzarella.
 Cover with another 4 noodles.
 Blotch on rest of filling.
 Top with another 1/3 of sauce.
 Sprinkle on remaining mozzarella.
 Cover with last 4 noodles, rest of tomato sauce and finish off with the 
 parmesan/romano cheese.
 Bake at 375 degrees for 45 minutes.  Let stand for at least 10 minutes
 before serving.  
 kwovo-lacto ovo-lacto