12 GROUNDCOVER NEWS FOOD Spinach cheese lasagna ELIZABETH BAUMAN Groundcover contributor Ingriedients: 1 package (10 ounces) frozen chopped spinach, thawed and drained (squeeze excess water out)* 15 ounces ricotta cheese 1 cup freshly grated Parmesan cheese, divided in half 1 egg ¾ teaspoon salt ¼ teaspoon ground pepper 4 to 5 cups of your favorite spaghetti sauce 10 to 12 lasagna noodles, uncooked 8 to 12 ounces shredded mozzarella cheese 3/4 cup water *I like to use fresh spinach, ½ pound chopped (stems removed) Directions: Combine the spinach, ricotta, ½ cup Parmesan, egg, salt and pepper in a large bowl and mix thoroughly, Spread ⅔ cup spaghetti sauce in a greased 12x8x2-inch pan. Arrange lasagna noodles side by side and one noodle crosswise to fill in the pan. Spoon half of the spinach-cheese mixture over noodles and MARCH 8, 2024 spread evenly. Sprinkle with half of the mozzarella cheese and 1 1⁄2 cups spaghetti sauce. Repeat layering ending with spaghetti sauce on top. Sprinkle the casserole with remaining Parmesan cheese. Run a knife around the edges of the casserole and carefully spoon water around the edges. Cover TIGHTLY with foil, crimping edges. Bake in the oven at 375 degrees for one hour 15 minutes or until noodles are tender. Allow to stand for 15 minutes and then cut into squares and serve hot. This is a family favorite, so good in the winter with fresh spinach. I use a very simple homemade spaghetti sauce but store bought jars also work! PUZZLE SOLUTIONS
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