| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Pasta & cou, Vegetables, Cheese |
6 |
servings |
INGREDIENTS
| 2 |
pk |
Chopped frozen spinach; 10 oz size, thawed |
|
|
; and drained |
| 32 |
oz |
Spaghetti sauce |
| 3 |
|
8 oz cans tomato sauce |
| 1 |
lb |
Box of lasagna noodles |
| 20 |
oz |
Shredded mozarella |
| 10 |
oz |
Shredded cheddar cheese |
| 32 |
oz |
Small curd cottage cheese |
| 3 |
|
Eggs |
INSTRUCTIONS
Preheat oven to 350 degrees. Thoroughly drain spinach. Mix together
spinach, cottage cheese and eggs in medium bowl. Set aside. Set aside one
can of the sauce. Set aside 8 ounces of mozarella cheese. In large roasting
pan (about 11Wx16Dx3H), layer the ingredients (about 3-4 layers) in the
following order: spaghetti and tomato sauce, lasagna noodles, spinach
mixture, mozarella cheese, cheddar cheese. Finish off the top with reserved
tomato sauce. Sprinkle on reserved mozarella cheese. Bake for 45 minutes or
until a knife or fork can easily be inserted in noodles. Allow to firm for
15 minutes before serving. NOTES
: Recipe is great for company. Leftovers can be frozen for convenient meals
later.
http://www.barronspecialties.com/recipes.htm
MC formatted by Barb at PK using Buster & SNT on 6/14/98
By Barb at PK <abprice@wf.net> on Jun 15, 1998, converted by MM_Buster
v2.0l.
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