Recipe - Parve Lasagna

1 cup Chopped onion
1 Clove garlic, minced
1 pound Ricotta cheese
Three fourths cup Grated parmesan cheese
3 cup Shredded mozzarella cheese
2 Pckgs (10 oz) frozen chopped
spinach, thawed and drained
2 tablespoon Chopped fresh parsley
One fourth teaspoon Nutmeg
4 Eggs
1 Jar (27 to 32 oz) or can
spaghetti or marinara sauce
Water
One half pack Lasagna noodles NOT COOKED
(I prefer the lesswide
ones)

The following recipe for parve lasagne is one that started out as a recipe
on the box of Golden Grain lasagna noodles, but over the years I've changed
it just a little to suit my own family. The best part about it is you don't
have to boil the lasagna noodles an odious task, at best. Hope you like
it.

Combine onion, garlic, One half cup parmesan cheese, all other cheeses, spinach,
parsley, nutmeg, and eggs.

Dump sauce in large measuring cup, then add water to equal 38 fluid ounces
(usually Three fourths to 1 c)

Layer in lasagna pan as follows: Onethird of total sauce, single layer of
lasagna noodles, onehalf of total cheese/spinach mixture, second third of
sauce, single layer of lasagna noodles, other half of cheese/spinach
mixture , remainder of sauce.

Cover tightly with foil. [to keep foil from sticking to top of lasagna,
spray the side touching the food with Pam] Bake 1 hour at 375. Remove foil
. If it looks too "wet", bake another 1520 minutes, uncovered. Next,
sprinkle remaining One fourth cup parmesan over all, turn off oven, and let stand 15
minutes in oven as oven cools.

Posted to JEWISHFOOD digest V96 #103

From: Tara Strasser tara@gvn.net

Date: Sat, 14 Dec 96 09:32:49 0500