Date: Mon, 25 Sep 1995 09:29:23 -0700 (PDT)
From: Ginger Petersen (gingerp@u.washington.edu)
Spinach Lasagne from The Moosewood Cookbook
Ingredients:
tomato sauce (2 soup-can sized cans or to your liking)
12 lasagne noodles that have been half-cooked according to package directions
2 cups non-fat ricotta/cottage cheese and 2 beaten egg-equivalents
1/2lb raw spinach (washed, dried and chopped...I use the prepackaged spinach
salads that are so popular now)
1lb shredded non-fat mozzarella
1/2 cup non-fat parmesan or romano
optional:
dash nutmeg
2 tablespoonsful wheat germ (these 2 ingredients would be mixed in
with the non-fat ricotta/cottage cheese)
Directions:
Spread a little tomato sauce in the bottom of your 9x13 pan.
Cover with 4 of the half-cooked lasagne noodles.
Blotch with 1/2 of your filling mix (ricotta, spinach,
any other vegies you may desire - I like mushrooms)
Top with 1/3 of remaining tomato sauce.
Sprinkle on 1/2 of shredded mozzarella.
Cover with another 4 noodles.
Blotch on rest of filling.
Top with another 1/3 of sauce.
Sprinkle on remaining mozzarella.
Cover with last 4 noodles, rest of tomato sauce and finish off with the
parmesan/romano cheese.
Bake at 375 degrees for 45 minutes. Let stand for at least 10 minutes
before serving.
kwovo-lacto ovo-lacto