"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Spinach Lasagna Recipe

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This recipe for Spinach Lasagna, by , is from Bitches in the Kitchen!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eleanor Oxholm
Added: Friday, September 25, 2009


16 oz. ricotta cheese
16 oz. bag shredded mozzarella cheese
1 jar tomato sauce
1 pkg. lasagna noodles
10 oz. frozen chopped spinach
1 tsp. dry minced garlic
1 tsp. dry minced onion

*I recommend using tomato sauce already seasoned with garlic and onion in lieu of adding minced garlic and onion.

Preheat oven to 350.
Thaw spinach under warm water and strain thoroughly.
In a mixing bowl, combine ricotta, half of the shredded mozzarella, spinach, and onion and garlic (unless using garlic/onion sauce).
Spread a small amount of sauce on the bottom of a 13 X 9" pan; put a layer of dry (UNCOOKED) noodles, then a layer of half of the cheese mixture, another layer of sauce, noodles, and mixture; end with a layer of noodles, layer of sauce, and the rest of the shredded cheese.
Cover with aluminum foil and bake for 1 hour, removing foil at the last 5 to 10 minutes.




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