"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!

Pam Mays


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

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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