"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Springtime Lasagna Recipe

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This recipe for Springtime Lasagna, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
4 cups marinara sauce
1-1/2 cups water
1/2 cups white wine
11 No-Boil lasagna noodles
Cooking spray
2 (6 ounce) packages fresh baby spinach
1-1/2 pounds fresh button mushrooms, quartered
1/2 teaspoon salt, divided
2 garlic cloves, minced
3 Tablespoons chopped fresh oregano
3 Tablespoons fresh lemon juice
3/4 teaspoon crushed red pepper flakes
1 (32 ounce) container part-skim ricotta cheese
1 large egg
1/2 cup (2 ounces) freshly ground Parmesan cheese
1/2 cup (2 ounces) part-skim mozzarella cheese, shredded

Directions:
Directions:
Preheat oven to 400. Combine the first 3 ingredients; spread 1-1/2 cups sauce mixture over the bottom of a 13 X 9 baking dish. Place 3 noodles over sauce in baking dish. Heat large nonstick pan over medium-high heat; coat pan with cooking spray. Add spinach to pan; saute 4 minutes or until wilted. Transfer spinach to a large bowl. Return pan to heat; coat with cooking spray. Add mushrooms and 1/4 teaspoon salt to pan; saute 10 minutes or until liquid evaporates. Add garlic; saute one minute. Add mushroom mixture, remaining 1/4 teaspoon salt, oregano, and next 4 ingredients (through egg) to spinach, stirring well. Spread 1/2 of ricotta mixture over noodles; top with 4 noodles. Repeat procedure with remaining ricotta mixture and last 4 noodles, ending with noodles. Pour remaining sauce mixture over noodles. Bake, uncovered, at 400 for 40 minutes. Combine Parmesan and Mozzarella cheeses; sprinkle evenly over lasagna; bake an additional 15 minutes or until cheese is melted.
Yield: 12 servings.

 

 

 

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