| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
LASAGNE NOODLES |
| 1 |
lb |
RICOTTA |
| 1 |
c |
MONTEREY JACK (1/4 LB) |
|
|
PARSLEY, FRESH |
| 1/2 |
c |
PARMESAN; GRATED |
| 20 |
oz |
SPINACH, FROZEN; THAWED AND DRAINED |
|
|
SAUCE, YOUR FAVORITE |
INSTRUCTIONS
COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF
UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE.
COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 OF THE
MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE
CHEESE MIXTURE, THEN
THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP WITH
THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE DOESN'T
STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE 20 MINUTES
MORE. ~ ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.
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