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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spinach Lasagna Recipe

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This recipe for Spinach Lasagna is from Debs Kitchen, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb pasta noodles
2 medium onions, chopped
4 cloves garlic, minced
1 T olive oil
water as needed
2 lb. part skim ricotta cheese
1/2 c grated parmesan
2 10 oz pkgs frozen spinach, thawed and drained very well
4 egg whites, beaten
1/2 tsp fresh-ground pepper
4-6 T fresh parsley, chopped
nonstick cooking spray
12 c spaghetti sauce
12 oz. part-skim mozzarella cheese, grated
Directions:
Directions:
1. Cook the lasagna noodles according to pkg. directions for al dente.
2. While the noodles are cooking, saute the onion and garlic in the olive oil, adding a T or 2 of water as needed to keep from sticking.
3. Combine the ricotta, parmesan, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic, mixing well.
4. Spray a 9 X 13 X 2 inch casserole dish with nonstick cooking spray. Spread 1/4 of the tomato or spaghetti sauce over the bottom and arrange a layer of noodles, top with 1/3 of the ricotta-spinach mixture, sprinkle with 1/3 of the mozzarella, and top with tomato sauce. Repeat layers twice more, ending with sauce.

** For each layer - 1/1/2 c sauce, then noodles, then 1 c ricotta mixture, then 1/2 c mozzarella

5. Cover pan with aluminum foil, crimping edges tightly. Bake at 350 degrees for 40 minutes; remove foil and bake 10 -15 minutes more
Number Of Servings:
Number Of Servings:
9-12
Personal Notes:
Personal Notes:
Aunt Morrigene's favorite recipe. One of these and a lemon cake, and we had an instant party!

 

 

 

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