The Melaniff Family Cookbook

Spinach Lasagna

This lasagna contains no meat, the noodles and cheese make it hearty and nutritious enough to serve as a main dish

Ingredients

1 (1 1/2 oz) package spaghetti sauce mix

1 (6 oz) can of tomato paste

1 (15 1/2 oz) can of tomato sauce

2 1/2 C water

2 eggs, beaten

1 (16 oz) ricotta cheese

1 (10 oz) package of frozen spinach, thawed and drained

1/2 C parmesan cheese, grated, divided

1/2 (16 oz) package lasagna noodles

2 (6 oz) packages mozzarella cheese, sliced

Procedure

Combine spaghetti sauce mix, tomato paste, tomato sauce, and water in a medium saucepan; bring tomato mixture to a boil over medium heat. Remove from heat. Set aside.

   * It is suggested that the above step be replaced with homemade Tomato Sauce

Combine eggs, ricotta cheese, spinach, and 1/4 cup parmesan cheese, stirring well. Set aside.

Spread 1 cup tomato mixture in s lightly greased 13 x 9 x 2 inch baking dish. Layer half each of uncooked lasagna noodles, spinach mixture; repeat layers. Sprinkle with remaining 1/4 cup parmesan cheese.

Cover dish securely with aluminum foil. Bake at 350ºF for 1 hour. Let lasagna stand 10 minutes before serving.

Serves 6

From The Southern Living Cookbook, 1987, page xxx