| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs, Dairy |
Vegetarian |
Vegetarian |
8 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Frozen herbed meat sauce; (recipe in sauces) |
| 1/4 |
c |
Water |
| 1 |
pk |
(10 oz.) frozen chopped spinach |
| 2 |
|
Beaten eggs |
| 1 1/2 |
c |
Cream style cottage cheese |
| 1/2 |
ts |
Salt |
| 10 |
|
Lasagne noodles; cooked and drained |
| 1 |
c |
Shredded mozzarella cheese |
|
|
Snipped parsley; optional |
INSTRUCTIONS
In saucepan combine frozen Herbed Meat Sauce and water; cover tightly. Cook
over medium heat about 25 minutes or till thawed, breaking up with fork
after 15 minutes. Bring to boiling. Uncover; cook for 10-15 minutes more or
till desired consistency.
Cook spinach according to package directions. Drain well, pressing out
excess moisture. In mixing bowl stir together beaten eggs, cottage cheese,
salt, and cooked spinach.
In 13x9x2 inch baking pan arrange half of the cooked lasagne noodles.
Spread half of the meat sauce layer. Sprinkle with half of the mozarella
cheese. Repeat layers with remaining noodles and meat sauce. Reserve
remaining mozzarella cheese.
Place pan of lasagne on baking sheet to catch any bubbling juices during
bking. Cover; bake in 375 oven about 40 minutes or till bubbly. Top with
remaining mozzarella; bake 5 minutes more. Let stand about 10 minutes
before serving. Garnish with parsley, if deisred. Makes 8 servings.
Recipe by: Better Homes & Gardens Low Cost Cooking
Posted to MC-Recipe Digest V1 #997 by L979 <L979@aol.com> on Jan 8, 1998
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”