| 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
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