Meatless Mains

Spinach Lasagna Elaine & Craig

Serve this with herb bread or garlic bread, and follow it with a very green, very crisp salad. This can be prepared ahead of time and refrigerated. Just give it an extra 10-15 minutes baking time.

1 & 1/2 quarts spaghetti sauce
8 ounces (approximately) fresh spinach (2 cups when chopped and packed)
1 onion, chopped
1 to 2 tablespoons olive oil
1 to 2 cloves garlic, minced
2 pounds Ricotta cheese
1/4 pound grated Romano or Parmesan cheese
3 eggs, beaten
Salt and pepper
2 to 3 tablespoons chopped fresh parsley
1/2 pound Mozzarella cheese, grated
1 pound lasagna noodles

Wash spinach carefully and chop coarsely. You should have about 2 well- packed cups of chopped spinach. Steam for a few minutes until soft. Lightly saute the onion and garlic in olive oil. Combine the Ricotta cheese, Romano or Parmesan cheese, spinach, sauteed onion and garlic, and eggs and mix well. Season the mixture with a little salt and plenty of freshly ground black pepper. Add chopped parsley.

Cook the lasagna noodles according to package directions until they are al dente.

Put some sauce on the bottom of a large, oblong baking dish, or two smaller square ones. Arrange a layer of lasagna noodles in the bottom, then spread on a layer of Ricotta cheese mixture, sprinkle that with Mozzarella, and cover it over smoothly with spaghetti sauce. Repeat these layers once or twice more, until everything is used up. Be sure to end with sauce on top, regardless of what is directly beneath it.

Cover the baking pan with aluminum foil, crimping the edges tightly. Bake the lasagna in a 350-degree oven for 40 minutes, take off the foil, and bake, uncovered, an additional 10- 15 minutes. Serve hot.

10 to 12 servings.

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