Page 235 - Harrington Family Recipes

Spinach Lasagna

Serving Size : 15 Preparation Time :0:00
Categories : Main Dishes -- Other Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces cottage cheese
3/4 cup Parmesan cheese -- grated
1/2 teaspoon salt
1/2 teaspoon black pepper
26 ounces spaghetti sauce
1/2 box lasagna noodles -- oven ready
--ones you don't have to precook
10 ounces frozen spinach
--thawed, chopped and squeezed dry
4 cups mozzarella cheese -- grated

Preheat oven to 350º F degrees.

Combine cottage and parmesan cheeses, salt and pepper in a large mixing
bowl.

Pour about one-quarter cup of spaghetti sauce in the bottom of the baking
dish and spread it out with a spatula. Cover the sauce with a single layer
of lasagna noodles. Spread about half of the cheese mixture over the
noodles, and then cover with about half of the spinach and shredded
mozzarella cheese. Finish this layer with half of the remaining spaghetti
sauce.

Add a second layer of noodles, topping with the remaining cheese mixture,
spinach, and mozzarella cheese.

Top with the final layer of noodles and remaining spaghetti sauce.
Sprinkle with extra Mozzarella cheese over the top and bake for about 30
minutes. Remove from the oven and let set for about 10 minutes, then slice
and serve.

Sherry says, " I use homemade spaghetti sauce by combining a can of
crushed tomatoes, 1 can of tomato sauce, cooked hamburger, 1/2 chopped
green pepper, 1/2 chopped onion and a can of mushrooms. I throw in a
teaspoon of garlic powder, chili powder, and Italian seasonings. You don't
want it to be thick when using oven ready lasagna noodles because they
soak up more sauce.

Contributed to Jamie's 2002 Summer Recipe Swap by Sherry Brennan

Source: "Jamie's 2002 Summer Recipe"
S(Contributor): "Sherry Brennan"

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