Spinach Lasagne Recipe - Cooking Index
Spinach Lasagne Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Lasagne noodles |
| 1 lb | 454g / 16oz | Ricotta |
| 1 cup | 237ml | Monterey jack - (1/4 lb) |
| Parsley - fresh | ||
| 1/2 cup | 118ml | Parmesan - grated |
| 20 oz | 568g | Spinach - frozen, thawed and drained |
| Sauce - your favorite |
COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE. COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 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 @ 375. REMOVE FOIL AND BAKE 20 MINUTES MORE. ~ ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.
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