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Recipe Name: Amateur Lasagna Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 10

10 Ounce(s) Frozen spinach
60 Ounce(s) Spaghetti sauce, two 30 oz.
2 Cup(s) Ricotta cheese, part skim
1 1/2 Cup(s) Mozzarella cheese, part skim
milk shredded
1 Egg, beaten
8 Ounce(s) Lasagna noodles
1/8 Teaspoon(s) Black pepper
1/2 Teaspoon(s) Oregano, optional
1/2 Teaspoon(s) Basil, optional
1/2 Cup(s) Vegetable juice cocktail
1/2 Cup(s) Water
Spaghetti sauce is available in a 30 ounce jar and also in smaller
containers. For this recipe, I use about 1-1/2 to 2 jars of the Ragu
Sauce in the 30 ounce container. Thaw the spinach and squeeze dry.
In a large container mix the two cheeses, beaten egg, black pepper,
oregano and basil. Add the thawed spinach and blend well. Use a 13 x
9 inch pan. Put a small amount of the sauce in bottom and spread
lightly to cover bottom. This keeps the lasagna from sticking as it
cooks, and enables you to remove it easily in neat portions. Place
one third of the uncooked noodles, one third of the sauce and one
third of the cheese-spinach mixture. Make 3 layers this way, ending
with the sauce. Combine the water and vegetable juice cocktail or
tomato juice. Pour this carefully around the edges of the casserole,
moving the noodles slightly with a spatula to get the liquid
distributed evenly. Sprinkle with grated parmesan cheese if desired.
Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and 1/4
hours. Remove foil and continue baking for a few minutes more, until
lightly browned and bubbling. Let stand for at least 15 minutes
before serving. This lasagna can be sliced with a flat edged spatula
and lifted out in serving-sized portions. NOTES : I call this Amateur
Lasagna because it does not require the noodles be cooked beforehand
and uses ready-made spaghetti sauce. The addition of the spinach makes
it a very nutritious dish. This freezes very well in serving sized
portions, wrapped in foil; to heat, place in oven while still covered,
or unwrap and heat in microwave on 30-50% power. Recipe by: Jo Anne
Merrill Posted to Bakery-Shoppe Digest V1 #479 by Sean Coate
<> on Dec 30, 1997

Nutrition (calculated from recipe ingredients)
Calories: 307
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 50.2mg
Sodium: 1022.6mg
Potassium: 780.9mg
Carbohydrates: 35g
Fiber: 4.8g
Sugar: 10.5g
Protein: 17.7g

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