INGREDIENTS

INSTRUCTIONS

Date: Thu, 28 Mar 1996 19:17:19 -0500
From: Walt Gray <waltgray@mnsinc.com>
SAUCE: Put tomatoes and tomato sauce in large pot over low heat.  Press
garlic, add. Chop onions, olives, mushrooms and broccoli, add.  Add spices
to taste. Simmer covered over low heat until the whole tomatoes have merged
with the rest of the sauce and you can no longer tell where one begins and
the other ends.
CHEESE: Grate the cheeses and mix. Add eggs, parsley and spinach, mix well.
BUILDING THE LASAGNA: In a lasagna pan, put in just enough sauce to cover
the bottom of the pan. Make a layer of noodles. Using about half of the
available cheese mixture, make a layer of cheese.  Another layer of
noodles. Cover the noodles with sauce, the important thing being to make
sure all noodles have at least some sauce on them. Another layer of
noodles. Use the rest of the cheese mixture and make a layer of cheese. Put
down the last layer of noodles, then use the remaining amount of sauce, or
as much as possible, and cover the noodles in sauce. Bake at 375 degrees F.
for 45 minutes.
NOTES: Classic spinach lasagna -- This recipe was posted to usenet by
sridhar@spt.tek.com, who got it from Sean Gilley (slg@e.ms.uky.edu).  I
modified it slightly to my tastes (naturally). Yield: Serves 6-8.
The lasagna noodles are uncooked when you build the lasagna. Be stingy with
the sauce, if you aren't, you'll end up short at the end where you need it
most.
If you do things as specified here, you will end up with a lasagna layered
as (s-n-c-n-s-n-c-n-s), (sauce, noodles, cheese, etc.) but some prefer the
heretic's way: (c-n-s-c-n-s-c-n-s)
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MM-RECIPES DIGEST V3 #90
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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