Spinach Lasagne
Spinach Lasagne recipe
Yield
4 servingsPrep
25 minCook
65 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
lasagna noodles
|
|
| 1 | pound |
ricotta cheese
|
|
| 1 | cup |
monterey jack cheese
(1/4 pounds) |
*
|
|
parsley leaves
fresh |
*
|
||
| ½ | cup |
Parmesan cheese
grated |
|
| 20 | ounces |
spinach
frozen, thawed and drained |
|
|
tomato sauce
your favorite |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
lasagna noodles
|
|
| 453.6 | g |
ricotta cheese
|
|
| 237 | ml |
monterey jack cheese
(1/4 pounds) |
*
|
| 1 | x |
parsley leaves
fresh |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 578 | ml/g |
spinach
frozen, thawed and drained |
|
| 1 | x |
tomato sauce
your favorite |
*
|
Directions
Cover bottom of lasagne pan with ⅓ of the sauce.
Arrange layer of uncooked noodles (5-6 pcs) on bottom.
Cover with second ⅓ of the sauce.
Combine ricotta, parmesan, and spinach and spoon ½ 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 at 375℉ (190℃).
Remove foil and bake 20 minutes more.
Allow to set for ½ hour before cutting to serve.
