Last Minute Lasagna
|Olive oil||2 Teaspoon|
|Part skim ricotta cheese||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Low fat milk||3⁄4 Cup (12 tbs)|
|Eggs||2 Large, lightly beaten|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Canned caponata||15 Ounce (2 Cans, 7 1/2 Ounce Each)|
Preheat the oven to 400° F.
Cook the noodles according to package directions.
Meanwhile, brush the bottom and sides of a 9" x 5" x 3" loaf pan with the olive oil and set aside.
Combine the ricotta and 1/2 cup of the Parmesan cheese with the milk, eggs, and salt in a medium-size bowl.
Drain the noodles well, then lay 2 on the bottom of the pan, trimming off any overhang so that they fit exactly.
Spread 1/3 of the cheese mixture on top of the noodles, followed by 1/2 of the spinach and 1/2 of the caponata.
Add 2 more noodles, again trimming to fit, and repeat the cheese, spinach, and caponata layers.
Top with the remaining 2 noodles, followed by the remaining cheese mixture.
Sprinkle with the 2 tablespoons Parmesan cheese.
Bake, uncovered, for 25 minutes or until set and lightly golden.