Spinach And Cheese Lasagna
|Curly lasagna||3⁄4 Pound (12 pieces, but cook a couple of extras to allow for breakage)|
|Frozen spinach leaves||1 Pound (1 bag)|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Ricotta cheese||2 Pound|
|Eggs/1/2 cup prepared egg substitute||2 , beaten|
|White pepper||1⁄4 Teaspoon|
|Tomato sauce||2 1⁄2 Cup (40 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Mozzarella||1⁄2 Pound, coarsely shredded|
Cook the lasagna according to package directions.
After draining, lay the pieces out in a single layer on foil or plastic wrap.
Cook the spinach according to the package directions, adding the crushed garlic to the cooking water.
Drain well; discard the garlic.
Season with olive oil and freshly ground black pepper.
Mix the ricotta cheese with the eggs and white pepper.
Use a stainless steel or glass baking pan, about 12 by 8 by 3 inches.
The size may vary a bit, but the pan should have a 3- to 3 1/2-quart capacity.
Spoon 1/2 cup of tomato sauce over the bottom of the pan.
Lay 3 pieces of lasagna over it and spread them with half the ricotta.
Add 3 more pieces of lasagna.
Spoon the well-drained spinach over that and sprinkle it with Parmesan cheese.
Layer 1 cup of tomato sauce over the spinach, followed by 3 more pieces of lasagna and the rest of the ricotta.
Top with the remaining 3 pieces of lasagna and another cup of tomato sauce, and sprinkle the mozzarella over the top.
Bake the casserole for 45 minutes to 1 hour (if it's been refrigerated) in a preheated 350° F.
oven—or until the ricotta is set.
If it's still runny, the lasagna must be cooked longer.
Let it stand for 10 minutes before cutting it into squares.
The lasagna can be kept warm, covered, for up to 1 hour.