Amateur Lasagna
Source of Recipe
Jo Anne Merrill
List of Ingredients
10 ounces Frozen spinach
60 ounces Spaghetti sauce two 30 oz.
2 cups Ricotta cheese part skim
1 1/2 cups Mozzarella cheese part skim
1 Egg; beaten
8 ounces Lasagna noodles
1/8 teaspoon Black pepper
1/2 teaspoon Oregano optional
1/2 teaspoon Basil optional
1/2 cup Vegetable juice cocktail
1/2 cup Water Recipe
* Spaghetti sauce is available in a 30 ounce jar and also in smaller containers. For this recipe, I use about 1-1/2 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 cheese-spinach 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 sliced with a flat edged spatula and lifted out in serving-sized portions.
NOTES : I call this Amateur Lasagna because it does not require the noodles be cooked beforehand and uses ready-made 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 30-50% power.
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