"The belly rules the mind."--Spanish Proverb

Spinach Lasagna Recipe

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

Susan Darrington
Added: Saturday, August 25, 2007


1 package spaghetti sauce mix
15 ounces ricotta cheese
1 6-ounce can tomato paste
OR 1 pound cottage cheese
1 8-ounce can tomato sauce
1/2 pound shredded mozzarella
1 3/4 cups cold water
1/4 cup Parmesan cheese
2 eggs
1/2 teaspoon salt
1 10-ounce box frozen spinach,
1/2 pound uncooked lasagna
thawed and drained

Empty spaghetti sauce mix in a saucepan; add tomato paste, tomato sauce, and water. Stir while heating until well blended. Beat eggs in large bowl and add spinach, ricotta or cottage cheese, mozzarella, Parmesan cheese and salt. Grease bottom of 9x13x2-inch pan and cover bottom with a little sauce. Layers: 1/2 noodles, 1/2 cheese mixture, 1/2 sauce. Repeat layer and cover with greased foil. Bake at 350 for 1 hour or until noodles are cooked.

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