I looovvve this recipe! I have been making it for years, with rave reviews from my family, but I lost it. I was able to find it again on this site! Thank you so much.
YIELD
12 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsIngredients
Directions
Prepare lasagna according to package directions, drain.
To medium bowl combine ricotta, spinach, ½ cup mozzarella, parmessan and eggs, mix well.
In 15×9 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℉ (180℃). oven until bubbly about 45 minutes.
Uncover. Top with remaining mozzarella and parsley.
Bake 15 minutes.
Let stand 10 minutes before serving.
Refrigerate leftovers.
Comments
A few corrections from my clipped copy of the recipe copyright 1993: calls for "1/2 of a (1-pound) package" lasagna and "2 (26 oz) jars" pasta sauce. As posted, uses too much pasta & not enough sauce. Can omit pre-cooking pasta by baking 1 hour.