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This recipe for SPINACH LASAGNA, by , is from FAMILY SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claudia Thorndike


1 jar meatless spaghetti sauce
1 large onion, diced
1 head garlic, chopped
8 oz. sliced mushrooms
10 oz. bag fresh spinach, chopped
1 lb. shredded mozzarella cheese
2 c. ricotta or cottage cheese
1/2 c. grated swiss cheese
2 beaten eggs
salt and pepper
nutmeg (optional)
1/2 tsp. red pepper flakes (optional)
12 lasagne noodles, half-cooked, drained, rinsed

Cook noodles according to direct ions,under-cooking slightly. Saute onions, garlic, and mushrooms in 1 TB olive oil until soft. Mix ricotta, eggs, 1/2 tsp. salt and 1/4 tsp. pepper, chopped spinach, 1/8 tsp. nutmeg, and swiss cheese. Layer: thin layer of sauce in bottom of 9 x 13 pan, then noodles, then spinach-ricotta mixture, tomato sauce, half the mozzarella, repeat until gone. Layer tomato sauce topped by extra parmesan on top and bake at 375 for 45 minutes. Let set for 10-15 minutes before serving.




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