Amateur Lasagna

Title:
Amateur Lasagna

Yield:
10 Servings

Categories:
Casseroles,
Pasta




Ingredients:





    10 oz Frozen spinach


    60 oz Spaghetti sauce; two 30 oz.


          -jars


     2 c  Ricotta cheese; part skim


          -milk


 1 1/2 c  Mozzarella cheese; part skim


          -milk, shredded


     1    Egg; beaten


     8 oz Lasagna noodles


   1/8 ts Black pepper


   1/2 ts Oregano; optional


   1/2 ts Basil; optional


   1/2 c  Vegetable juice cocktail


   1/2 c  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.


 


 NOTES : I call this Amateur Lasagna because it does not require the noodles


 be cooked beforehand and uses ready-made spaghetti sauce. The addition of


 the spinach makes it a very nutritious dish. This freezes very well in


 serving sized portions, wrapped in foil; to heat, place in oven while still


 covered, or unwrap and heat in microwave on 30-50% power.


 Recipe by: Jo Anne Merrill


 


 Posted to Bakery-Shoppe Digest V1 #479 by Sean Coate 


 on Dec 30, 1997