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Receta Amateur Lasagna
by Global Cookbook

Amateur Lasagna
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  Raciónes: 10

Ingredientes

  • 10 ounce frzn spinach
  • 60 ounce spaghetti sauce, two 30 ounce. jars
  • 2 c. ricotta cheese, part skim lowfat milk
  • 1 1/2 c. mozzarella cheese, part skim lowfat milk, shredded
  • 1 x egg, beaten
  • 8 ounce lasagna noodles
  • 1/8 tsp black pepper
  • 1/2 tsp oregano, optional
  • 1/2 tsp basil, optional
  • 1/2 c. vegetable juice cocktail
  • 1/2 c. water

Direcciones

  1. Spaghetti sauce is available in a 30 oz 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 oz container.
  2. Thaw the spinach and squeeze dry.
  3. In a large container mix the two cheeses, beaten egg, black pepper, oregano and basil. Add in the thawed spinach and blend well.
  4. 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.
  5. Place one third of the uncooked noodles, one third of the sauce and one third of the cheese-spinach mix. Make 3 layers this way, ending with the sauce.
  6. Combine the water and vegetable juice cocktail or possibly tomato juice. Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed proportionately. Sprinkle with grated parmesan cheese if you like.
  7. Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and 1/4 hrs. Remove foil and continue baking for a few min more, till lightly browned and bubbling.
  8. Let stand for at least 15 min before serving. This lasagna can be sliced with a flat edged spatula and lifted out in serving-sized portions.