Recipe - Amateur Lasagna

10 ounce Frozen spinach
60 ounce Spaghetti sauce; two 30 oz.
jars
2 cup Ricotta cheese; part skim
milk
1 One half cup Mozzarella cheese; part skim
milk, shredded
1 Egg; beaten
8 ounce Lasagna noodles
1/8 teaspoon Black pepper
One half teaspoon Oregano; optional
One half teaspoon Basil; optional
One half cup Vegetable juice cocktail
One half cup Water

* Spaghetti sauce is available in a 30 ounce jar and also in smaller
containers. For this recipe, I use about 1One half to 2 jars of the Ragu Sauce
in the 30 ounce container.

1. Thaw the spinach and squeeze dry.

2. In a large container mix the two cheeses, beaten egg, black pepper,
oregano and basil. Add the thawed spinach and blend well.

3. Use a 13 x 9 inch pan. Put a small amount of the sauce in bottom and
spread lightly to cover bottom. This keeps the lasagna from sticking as it
cooks, and enables you to remove it easily in neat portions.

4. Place one third of the uncooked noodles, one third of the sauce and one
third of the cheesespinach mixture. Make 3 layers this way, ending with
the sauce.

5. Combine the water and vegetable juice cocktail or tomato juice. Pour
this carefully around the edges of the casserole, moving the noodles
slightly with a spatula to get the liquid distributed evenly. Sprinkle with
grated parmesan cheese if desired.

6. Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and 1/4
hours. Remove foil and continue baking for a few minutes more, until
lightly browned and bubbling.

7. Let stand for at least 15 minutes before serving. This lasagna can be
cut or sliced up with a flat edged spatula and lifted out in servingsized portions.

NOTES : I call this Amateur Lasagna because it does not require the noodles
be cooked beforehand and uses readymade spaghetti sauce. The addition of
the spinach makes it a very nutritious dish. This freezes very well in
serving sized portions, wrapped in foil; to heat, place in oven while still
covered, or unwrap and heat in microwave on 3050% power.
Recipe by: Jo Anne Merrill

Posted to BakeryShoppe Digest V1 #479 by Sean Coate swcoate@peganet.com
on Dec 30, 1997