Spinach Lasagne With Whole Grain Pasta |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 30 |
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My dad taught me how to make this. I like it with a lot of garlic. Ingredients:
10 ounces frozen spinach |
1 (13 1/4 ounce) box whole wheat lasagna noodles |
47 ounces sargento part-skim ricotta cheese (buy 1 lb. and a 15 oz.container) |
4 eggs |
1 cup of kraft grated parmesan asiago and romano cheese blend |
1 lb mozzarella cheese (shredded) |
1 teaspoon garlic powder |
1 teaspoon minced garlic |
1/4 teaspoon oregano |
1.5 (26 ounce) jars prego spaghetti sauce (doctered up however you like) |
Directions:
1. Boil lasagne for about 10 minute It doesn't have to be completely done, it will continue cooking in the oven.
2. Defrost spinach (about 5 minute in the microwave) and drain.
3. Preheat oven to 350 degrees. Mix all cheeses, spinach, spices, and eggs, but set aside half the mozzarella for later.
4. Layer sauce, pasta, then cheese mixture in a 9 x 11 pan. You should put the sauce down first, then lasagne, then cheese mixture, then more sauce, more lasagne, more cheese mixture, then lasagne, then sauce.
5. Bake for about an hour at 350 degrees; the sauce should be hot and bubbly on top or insert a knife to make sure the center is hot.
6. Sprinkle remaining mozzarella on top and put back in oven for about 5 minutes or until melted.
7. Let sit for about 5-10 minutes before serving.
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