| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Cheese, Pasta, Vegetables |
12 |
Servings |
INGREDIENTS
|
|
-NORMA WRENN NPXR56B—– |
| 1 |
lb |
Fresh spinach |
| 1 |
lb |
Fresh mushrooms — chopped |
|
|
Coarsely |
| 1 |
c |
Onion — chopped |
| 1 |
|
Clove Garlic — minced |
| 2 |
tb |
Olive oil |
| 3 |
c |
Ricotta cheese |
| 1 2/3 |
c |
Parmesan cheese — divided |
| 1 |
|
Egg |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 3/4 |
ts |
Dried basil |
| 3/4 |
ts |
Dried oregano |
| 16 |
|
Lasagna noodles |
| 4 1/2 |
c |
Mozzarella cheese — |
|
|
Shredded |
|
|
Marinara sauce or tomato- |
|
|
Cream sauce as desired |
|
|
Extra Parmesan cheese |
INSTRUCTIONS
Steam spinach until tender; press out excess moisture and chop coarsely.
Chop mushrooms and onions and mince garlic over medium-high heat until
onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3
cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add
cooled spinach and mushroom-onion mixture and mix on low speed until just
blended. Cook lasagna according to package directions; rinse under cool
water and drain thoroughly. Place foru lasagna strips in bottom of lightly
oiled 9x13" pan, overlapping slightly. Top with 2 c of spinach filling.
Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering
two more times and top with remaining four lasagna strips. Spread 1 cup of
marinara or tomato-cream sauce over top and cover tightly with foil.
Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and
keep warm at least 30 minutes before cutting. Top with extra Parmesan
cheese. (Can be refrigerated a day in advance of baking if desired.)
Source: Abilene Reporter News 3/10/94
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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