Spinach Lasagne


3 cups spaghetti sauce

12 lasagna noodles, cooked



2 c. Ricotta cheese

2 beaten eggs

Salt % 26 pepper

1 (10 oz.) pkg. thawed, chopped frozen spinach

1 lb. shredded Mozzarella cheese

Grated Parmesan or Romano cheese


Spread a little sauce over bottom of 9 x 13 inch pan. Cover with a layer of 4 noodles. Spread 1/2 of the filling over the noodles. Spread 1/3 of the sauce. Sprinkle 1/3 of the Mozzarella here and there. Another layer of 4 noodles. Spread remainder of filling; followed by another 1/3 of sauce; which gets covered by 1/3 of Mozzarella, then layer the last 4 noodles; covered by the rest of the sauce. Sprinkle the rest of the Mozzarella and sprinkle some Parmesan to fill in the gaps. Bake 35 minutes covered with foil, then 10 minutes uncovered at 375 degrees.


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