| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sami | 1 | Servings | |
INGREDIENTS
| 9 | Pieces; (about 8 oz.) RONZONI Lasagne, uncooked | |
| 1 | cn | (14-oz) diced tomatoes in juice; undrained |
| 1 | cn | (8-oz) tomato sauce |
| 1 | cn | (6-oz) tomato paste |
| 1 | tb | Balsamic vinegar; (optional) |
| 1 | tb | Dried basil leaves |
| 1 | ts | Dried oregano leaves |
| 1/2 | ts | Garlic powder |
| 2 | c | (8 oz.) shredded part-skim mozzarella cheese; divided |
| 1 | c | (4 oz.) crumbled feta cheese |
| 1 | pk | (10 oz.) frozen chopped spinach; thawed and squeezed dry |
| 1 | Egg; slightly beaten | |
| 1/2 | lb | Portabella mushrooms; cut into 1/4-inch thick slices |
INSTRUCTIONS
Here is another from the Hersheys site.....at the end of each recipe, it enables you to email it to a friend.....so this is the test....the other I cut and pasted......Enjoy!!!!! A Recipe from the Ronzoni Kitchens! Heat oven to 350°F. Cook pasta according to package directions. Meanwhile, in medium saucepan, stir together tomatoes with juice, tomato sauce, tomato paste, vinegar and seasonings; heat to boiling. Reduce heat; cover and simmer 10 minutes. In medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and egg. In 13x9-inch baking dish, spread 1/2 cup sauce. Layer 3 pasta pieces, one-half cheese mixture, one-half sliced mushrooms and 3/4 cup sauce; repeat. Top with remaining pasta, sauce and mozzarella cheese. Cover with foil; bake 25 minutes. Uncover; bake 5 minutes or until cheese melts. 12 servings. Nutritional Information: - ------------------------ Each serving provides: 190 Calories, 12 g Protein, 22 g Carbohydrates, 6 g Total Fat (3.5 g Saturated Fat), 35 mg Cholesterol, 430 mg So Posted to recipelu-digest Volume 01 Number 499 by Luanne <molony\@scsn.net@mail.microserve.net> on Jan 10, 1998
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