| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Main dish, Casserole, Pasta/rice |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen chopped spinach |
|
|
Thawed/squeezed |
| 1 |
|
Container Ricotta cheese |
| 1/2 |
c |
Parmesan cheese; grated |
| 1 |
|
Egg |
| 1 1/2 |
ts |
Italian seasoning |
| 27 1/2 |
oz |
Jars Spaghetti sauce |
| 14 1/2 |
oz |
Can Stewed tomatoes |
| 4 1/2 |
oz |
Can Mushrooms |
| 1 |
pk |
Lasagna noodles; uncooked |
| 1 |
lg |
Green pepper; cut in rings |
| 1 |
pk |
Mozzarella cheese; shredded |
INSTRUCTIONS
Recipe by: Sue Klapper Preparation Time: 1:00
In a medium bowl, combine spinach, ricotta cheese, parmesan cheese, egg,
and italian seasoning. In a second medium bowl, combine spaghetti sauce,
tomatoes, and mushrooms. Place 1 cup sauce mixture in bottom of a greased 9
x 13 baking dish. Layer half of uncooked noodles over sauce. Spoon half of
cheese mixture over noodles. Layer again with half of remaining suace and
remaining noodles. Place remaining cheese mixture over noodles. Pour
remaining sauce mixture over cheese mixture. Arrange green pepper rings on
top. Sprinkle cheese over rings. Cover and refrigerate overnight to allow
noodles to absorb liquids. To serve: Bake uncovered in a 350 oven 50 to 60
minutes or until noodles are tender and cheese is bubbly. Allow to stand
about 15 minutes before serving. Source: Leisure Arts: Quick & Tasty
Christmas Gifts.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Nov 13, 1999
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“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”