NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
(The key to this dish is well thawed uncooked spinach & lots of sauce)
10-20 oz. frozen chopped spinach, thawed and uncooked (if desired, fresh spinach can be used, equal to above measurement)
Set frozen spinach aside until completely thawed (2-3 hrs.) or use the speedy process of rinsing with cold water and draining in a colander.
It is important that spinach is fully thawed and drained to prevent excess water in the dish. Once thawed, combine ricotta, egg and uncooked thawed spinach for layering between pasta. Season this mixture to taste with garlic, pepper, oregano, season salt.
Grate mozzarella cheese and set aside.
Cook lasagna noodles as per direction (add a little olive oil to water, this prevents sticking). Rinse and set aside. Prepare sauce as you desire adding onion, bell pepper, garlic powder, basil, oregano to taste.
In lasagna pan, add sauce to cover the bottom of the pan. Then add a layer of pasta, spinach mixture, cheese and sauce. Repeat this process 2-3 more times as ingredients permits. You will always find left over pasta. To remedy this, count the amount you'll use before you cook. Usually three per layer times 3 or 4. Finally, top with remaining sauce. Set pan on an oven liner in a preheated oven of 350 degrees. Cook until bubbling hot (about 1-1 ½ hours, according to your oven).
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