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Spinach Lasagna

1 medium onion -- chopped
2 cloves garlic -- minced
2 tablespoons oil
28 ounces canned tomatoes
1 6-ounce can tomato paste
1/4 cup fresh parsley -- minced
1/2 teaspoon oregano
1 bay leaf
16 ounces lasagna noodles
1 10-ounce package frozen spinach -- cooked and drained
1 pound Ricotta cheese
1 egg
3/4 cup Parmesan cheese -- freshly grated
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 pound Mozzarella cheese -- grated
1/2 green pepper -- chopped
1/4 teaspoon pepper

Sauté onions, green peppers, and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf.
Simmer uncovered for 20 minutes.
Cook noodles according to package directions and drain.
Combine spinach, Ricotta, egg, 1/4 cup of Parmesan, salt, and pepper.
Spoon a third of the tomato sauce in bottom of 2-quart flat baking pan.
Layer a third of the lasagne noodles, half the spinach-Ricotta filling, half the Mozzarella, and 1/4 cup of Parmesan.
Repeat layers using half of the remaining sauce and noodles, and all remaining filling.
Top with remaining noodles, sauce, Parmesan, and Mozzarella.
Bake at 350 degrees, covered, for 45 minutes, uncover, and continue baking for 20 minutes.
Let stand a few minutes before cutting to serve.

Per Serving (excluding unknown items): 526 Calories; 22g Fat (37.0% calories from fat); 27g Protein; 57g Carbohydrate; 5g Dietary Fiber; 83mg Cholesterol; 792mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.
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