10 oz Frozen spinach
60 oz Spaghetti sauce; two 30 oz.
2 c Ricotta cheese; part skim
1 1/2 c Mozzarella cheese; part skim
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
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