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Categories:
spaghetti sauce Ricotta cheese Mozzarella cheese eggs lasagna noodles black pepper oregano optional basil vegetable juice cocktail water
Viewed: 28 - Published at: 5 years agoIngredients
- 10 ounces spinach frozen
- 60 ounces spaghetti sauce
- 2 cups ricotta cheese
- 1 1/2 cups mozzarella cheese shredded
- 1 each eggs beaten
- 8 ounces lasagna noodles
- 18 teaspoon black pepper
- 1/2 teaspoon oregano optional
- 1/2 teaspoon basil optional
- 1/2 cup vegetable juice cocktail
- 1/2 cup water
Method
- Thaw the spinach and squeeze dry.
- In a large container mix the two cheeses, beaten egg, black pepper, oregano and basil.
- Add the thawed spinach and blend well.
- Use a 13x9 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.
- 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.
- Combine the water and vegetable juice cocktail or tomato sauce.
- 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.
- Cover tightly with foil.
- Bake at 350F (180C) for 1 hour to 1 and 1/4 hours.
- Remove foil and continue baking for a few minutes more, until lightly browned and bubbling.
