Spinach Lasagne Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: LASAGNE NOODLES,
1 lbs: RICOTTA,
1 cup: MONTEREY JACK, 1/4 LB
PARSLEY, FRESH
1/2 cup: PARMESAN, GRATED
20 ounce: SPINACH, FROZEN, THAWED AND DRAINED
SAUCE, YOUR FAVORITE
Directions:
COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF
UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE
SAUCE. COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 OF THE
MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE
CHEESE MIXTURE, THEN
THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP
WITH THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE
DOESNT STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE
20 MINUTES MORE. ~ ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.
Source from luhu.jp
UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE
SAUCE. COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 OF THE
MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE
CHEESE MIXTURE, THEN
THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP
WITH THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE
DOESNT STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE
20 MINUTES MORE. ~ ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.
Source from luhu.jp