spinach lasagna


since we are still suffering with extremely cold temperatures in Michigan, i decided to pull out a recipe from one of my garden club friends.  the ultimate comfort food for those cold winter days has to be lasagna.  instead of making the traditional meat lasagna, i opted for a vegetarian recipe of spinach lasagna.  this was an excellent recipe and one that i will make again

the recipe was taken from our garden club cookbook that was published a couple of years ago. the cookbook is filled with so many home cooked favorites of friends of mine in midland.

i made the recipe exactly as written and it was delicious.  here is the recipe:

28 ounces spaghetti sauce, 2 eggs, 15 ounces ricotta cheese, 1/2 tsp salt, 10 ounces frozen spinach, 1/2 cup grated parmesan cheese, 1/2 pound grated mozzarella cheese, 1/2 pound uncooked lasagna noodles.

preheat the oven to 350 degrees.  thaw and drain the spinach.  beat eggs in bowl, add ricotta, spinach, salt and 1/4 cup parmesan cheese.  lightly spray bottom of baking dish with oil.  start the layers with the sauce.  cover bottom of dish, layer noodles, half ricotta mixture, half mozzarella cheese, then sauce.  repeat.

sprinkle the top with the remaining parmesan cheese. cover the dish with foil.  bake 40 minutes and uncover for 20 minutes for a total of 60 minutes bake time.  let stand for about 5 minutes before serving in squares.



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