| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
P, A, S, T |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 28 |
oz |
Spaghetti saucecan |
| 14 1/2 |
oz |
Stewed tomatoes; chopped (undrained) |
| 10 |
oz |
Frozen spinach; thawed and well drained |
| 15 |
oz |
Ricotta cheese |
| 1/4 |
|
Cut grated Parmesan cheese |
| 1 |
|
Egg; beaten |
| 10 |
|
Uncooked lasagna noodles |
| 6 |
oz |
Shredded mozzarella cheese; divided |
INSTRUCTIONS
Preheat the oven to 350F. In a large skillet, cook the ground beef over
medium heat for 8 to 10 minutes, or until browned; drain off any excess
liquid. Stir in the salt, pepper, spaghetti sauce, and tomatoes until well
blended; set aside. In a medium sized bowl, combine the spinach, ricotta
and Parmesan cheeses and the egg; mix well. Spread 2 cups of the sauce
mixture over the bottom of a 9" x 13" baking dish that has been coated with
nonstick cooking spray. Place 4 of the uncooked noodles lengthwise over the
sauce and 1 noodle crosswise across the end of the baking dish, completely
covering the sauce and pressing the noodles into it. Spread the spinach
mixture evenly over the noodles, then sprinkle with 1 cup of the mozzarella
cheese. Cover evenly with 1 1/2 cups of the sauce mixture, then arrange the
remaining noodles over the sauce, pressing lightly into the sauce. Spread
the remaining sauce over the top. Bake for 45 minutes or until the noodles
are tender. Remove from the oven and sprinkle with the remai ning 1/2 cup
mozzarella; cover with aluminum foil and let sit at room temperature for 15
minutes before cutting and serving.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1041 by Meg Antczak
<meginny@frontiernet.net> on Jan 24, 1998
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