| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Main dish, Italian | 6 | servings |
INGREDIENTS
| 15 | oz | Non-fat ricotta cheese |
| 10 | oz | Frozen chopped spinach thawed and squeezed dry |
| 2 | lg | Eggs; beaten |
| 1/3 | c | Parmesan cheese; grated |
| 1/4 | c | Parsley; chopped |
| 1/4 | ts | Nutmeg; ground |
| 1/4 | ts | Red pepper flakes; crushed |
| 3 1/2 | c | Tomato sauce; your favorite |
| 9 | Lasagna noodles | |
| 1/4 | c | Red lentils |
| 1 1/2 | c | Mozzarella cheese; shredded |
INSTRUCTIONS
Preheat oven to 350F. Combine ricotta cheese, spinach, eggs, 2 tb Parmesan cheese, parsley, nutmeg and pepper. Mix well. Pour 1 cup sauce into a 11 x 7 x 2" baking dish. Arrange 3 lasagna noodles in a single layer on top of sauce. Spoon 1/3 of spinach and ricotta mixture over top and 1/2 cup mozzarella and rest of Parmesan cheese. Pour 1 1/2 cups of tomato sauce over cheese. Place another layer of noodles on top and repeat layering, using mozzarella cheese only. Cover tightly with aluminum foil and bake for 1 hour. Remove foil and bake 10 minutes longer. Let stand 10 minutes before cutting. Source: Medford Mail Tribune, 13 September 1995 Converted by MM_Buster v2.0l.
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