| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Main dish, Pasta, Casseroles |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Lasagna, Uncooked |
| 2 |
|
(26 oz) Jars Pasta Sauce |
| 1 |
pk |
(15 or 16 oz) Ricotta cheese |
| 1 |
pk |
(10 oz) Frozen chopped, spinach, thaw & well drain |
| 1 |
lb |
Shredded mozzarella cheese divided |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
|
Eggs, beaten |
|
|
Chopped parsley |
INSTRUCTIONS
Prepare lasagna according to package directions, drain to medium bowl,
combine ricotta, spinach, 1/2 cup mozzarella, parmessan and eggs; mix well
in 15 x 9 inch baking dish. Layer 2 cups sauce, half the lasagna, half the
remaining sauce, all of the spinach mixture, half the remaining mozzarella,
remaining lasagna, and sauce. Cover. Bake in a 350 degree oven until bubbly
about 45 minutes. Uncover. Top with remaining mozzarella and parsley.
Bake 15 minutes. Let stand 10 minutes before serving. Refrigerate
leftovers. 12 to 15 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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