* Exported from MasterCook *
Amateur Lasagna
Recipe By : Jo Anne
Merrill
Serving Size : 10 Preparation Time
:1:20
Categories :
Casseroles
Pasta
Amount
Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
10
ounces frozen spinach
60
ounces spaghetti sauce -- two 30
oz. jars
2
cups ricotta cheese,
part skim milk
1 1/2
cups mozzarella
cheese, part skim milk -- shredded
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
* 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.
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