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6 servings
suggest servings
| 10 | ounces | spinach | frozen |
| 60 | ounces | spaghetti sauce | |
| 2 | cups | ricotta cheese | |
| 1 1/2 | cups | mozzarella cheese | shredded |
| 1 | each | egg | beaten |
| 8 | ounces | lasagna noodles | |
| 1/8 | teaspoon | black pepper | |
| 1/2 | teaspoon | oregano | optional |
| 1/2 | teaspoon | basil | optional |
| 1/2 | cup | vegetable juice cocktail | |
| 1/2 | cup | water |
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 13x9 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 mix.
Make 3 layers this way, ending with the sauce.
Combine the water and vegetable juice cocktail or tomato sauce.
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.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 241mg | 10% |
| Total Carbohydrate 59.0g | 20% |
| Dietary Fiber 10.0g | 40% |
| Sugars 37.0g | |
| Protein 14.0g | 29% |
| Vitamin A | 59% | Vitamin C | 70% | |
| Calcium | 24% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Recently I was browsing at a local supermarket pondering what to concoct for dinner. During my reconnaissance of the seafood department I spied a cache of blue point oysters in ...
these are delicious!
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