Easy lasagna #2

6 servings

Ingredients

Quantity Ingredient
15 ounces Non-fat ricotta cheese
10 ounces Frozen chopped spinach thawed and squeezed dry
2 larges Eggs; beaten
⅓ cup Parmesan cheese; grated
¼ cup Parsley; chopped
¼ teaspoon Nutmeg; ground
¼ teaspoon Red pepper flakes; crushed
3½ cup Tomato sauce; your favorite
9 Lasagna noodles
¼ cup Red lentils
1½ cup Mozzarella cheese; shredded

Directions

Preheat oven to 350F. Combine ricotta cheese, spinach, eggs, 2 tb Parmesan cheese, parsley, nutmeg and pepper. Mix well. Pour 1 cup sauce into a 11 x 7 x 2" baking dish. Arrange 3 lasagna noodles in a single layer on top of sauce. Spoon ⅓ of spinach and ricotta mixture over top and ½ cup mozzarella and rest of Parmesan cheese. Pour 1½ cups of tomato sauce over cheese. Place another layer of noodles on top and repeat layering, using mozzarella cheese only. Cover tightly with aluminum foil and bake for 1 hour. Remove foil and bake 10 minutes longer. Let stand 10 minutes before cutting.

Source: Medford Mail Tribune, 13 September 1995 Converted by MM_Buster v2.0l.

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