Spinach Lasagna
By Yankee Magazine|Nov 08 2007|
This can be assembled ahead of time and refrigerated until ready to bake, but allow a little more baking time to be sure it has heated through.
Yield
Serves 6.
Ingredients
1 pound ricotta cheese
2 cups shredded mozzarella cheese
1 egg
1 package (10 ounces) frozen chopped spinach, thawed
1 teaspoon salt
1 teaspoon oregano
Dash of black pepper
4 cups (32 ounces spaghetti sauce)
9 lasagna noodles, uncooked (or enough to fit pan)
1 cup water
Instructions
In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, spinach, salt, oregano, and pepper. In a greased 13×9-inch pan, layer 1 cup sauce, 3 of the noodles, and half of the cheese mixture. Repeat. Top with remaining noodles and sauce. Sprinkle with remaining 1 cup mozzarella. Pour water around the edges of the pan. Cover tightly with foil and bake at 350 degrees F for 1 hour, 15 minutes. Let stand for 15 minutes before serving.
I have been searching for this Lasagna recipe for years. I believe it was in a YANKEE MAGAZINE during the 1970’s, that I had misplaced. I will be making it
again this week. I feel as though, I have located an old friend, it must be my lucky day. Although I live in California, I am a regular reader of the Yankee Magazine.