A favorite of vegetarians at our church's annual lasagna dinner for the college students. To hold down the calories, I use fat-free ricotta and cottage cheeses. It's easy to double the recipe and make a batch to freeze.
- 1 envelope spaghetti sauce mix
- 6 oz. tomato paste
- 15.5 oz tomato sauce
- 2.5 cups water
- 2 beaten eggs
- 8 oz. ricotta cheese
- 8 oz cottage cheese
- 2 10 oz. packages frozen spinach
- 1/2 cup grated Parmesan cheese
- 8 oz. no-cook lasagna noddles
- 12 oz sliced mozzarella cheese
Mix first four ingredients in saucepan, bring to boil. Thaw and drain spinach, mix with eggs, ricotta and cottage cheeses and 1/4 cup Parmesan. Put one cup tomato mixture in a greased lasagna pan. Layer half of noodles, spinach mixture, mozzarella, then tomato mixture. Repeat layers, then sprinkle with last of Parmesan cheese.
Cover with foil and bake at 350 degrees for 1 hour. Let stand 10 minutes before cutting into squares.
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