Name: Parve Lasagna
Ingredients: 1 c Chopped onion; 1 Clove garlic, minced; 1 lb Ricotta cheese; 3/4 c Grated parmesan cheese; 3 c Shredded mozzarella cheese; 2 Pckgs (10 oz) frozen chopped spinach, thawed and drained; 2 tb Chopped fresh parsley; 1/4 ts Nutmeg; 4 Eggs; 1 Jar (27 to 32 oz) or can spaghetti or marinara sauce; Water; 1/2 pk Lasagna noodles NOT COOKED (I prefer the less-wide ones)

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		1	Servings

INGREDIENTS

1	c	Chopped onion
1		Clove garlic, minced
1	lb	Ricotta cheese
3/4	c	Grated parmesan cheese
3	c	Shredded mozzarella cheese
2		Pckgs (10 oz) frozen chopped spinach, thawed and drained
2	tb	Chopped fresh parsley
1/4	ts	Nutmeg
4		Eggs
1		Jar (27 to 32 oz) or can spaghetti or marinara sauce
		Water
1/2	pk	Lasagna noodles NOT COOKED (I prefer the less-wide ones)

INSTRUCTIONS

The following recipe for parve lasagne is one that started out as a recipe
on the box of Golden Grain lasagna noodles, but over the years I've changed
it just a little to suit my own family. The best part about it is you don't
have to boil the lasagna noodles - an odious task, at best. Hope you like
it.
Combine onion, garlic, 1/2 c parmesan cheese, all other cheeses, spinach,
parsley, nutmeg, and eggs.
Dump sauce in large measuring cup, then add water to equal 38 fluid ounces
(usually 3/4 to 1 c)
Layer in lasagna pan as follows: One-third of total sauce, single layer of
lasagna noodles, one-half of total cheese/spinach mixture, second third of
sauce, single layer of lasagna noodles, other half of cheese/spinach
mixture , remainder of sauce.
Cover tightly with foil. [to keep foil from sticking to top of lasagna,
spray the side touching the food with Pam] Bake 1 hour at 375. Remove foil
. If it looks too "wet", bake another 15-20 minutes, uncovered. Next,
sprinkle remaining 1/4 c parmesan over all, turn off oven, and let stand 15
minutes in oven as oven cools.
Posted to JEWISH-FOOD digest V96 #103
From: Tara Strasser <tara@gvn.net>
Date: Sat, 14 Dec 96 09:32:49 -0500

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