Recipe - No-Boil Lasagna

1 pound Ground beef
One half pound Sweet Italian sausage,
removed from its casing and
broken into small chunks
5 cup Basic tomato sauce
12 ounce Frozen chopped spinach
24 ounce Ricotta cheese
2 lg Eggs
One half cup Grated Parmesian
1 tablespoon Salt
Olive oil, or butter, for
greasing the baking pan
1 pound Lasagna noodles
1 pound Mozzarella, thinly cut or sliced up
or grated

EQUIPMENT

large frying pan colander medium saucepan 9" x 13" baking pan 2
large bowls aluminum foil

METHOD

Preheat oven to 350 F.

Place large frying pan on high heat and let it get very hot, about 45
seconds. Add ground beef and sausage and brown, stirring frequently, until
meat is cooked through. Transfer meat to a colander and let fat drain. Then
transfer to a large bowl, add the tomato sauce and stir to combine. In a
medium saucepan over mediumhigh heat, cook the spinach in enough boiling
water to cover, until cooked through about 5 minutes. (The spinach can also
be cooked in the microwave.) Transfer to a colander and rinse with cold
water. Squeeze small clumps of spinach between your hands until the water
is thoroughly extracted. Transfer spinach to large bowl. Add ricotta, eggs,
One fourth cup parmesian, and mix well. Lightly oil or butter baking pan. Spoon in
just enough meat sauce to cover the bottom. Cover sauce with a layer of
pasta, laying strips lengthwise, side by side, and up to edges of pan.
Cover pasta with One fourth of remaining sauce and top with One half the mozzarella.
Cover mozarella with second layer of pasta and coat pasta with 1/3 of
remaining sauce. Spread on all of ricottaspinach mixture in a even layer
and cover it with a third layer of pasta. Spread on One half of the remaining
sauce and top with the remaining mozzarella. Arrange fourth layer of pasta
and cover with final layer of sauce. Sprinkle on remaining One fourth cup
Parmesian. Cover pan securely with foil and bake until cheese melts and
noodles are cooked through, about 50 minutes. Remove lasagna from oven and
let rest for 5 minutes before serving.

(Taken from Our Home's Newsletter, any typos would, of course, be mine.)

Using my husband's account,

Sarah

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini