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January 07, 2008

Spinach Lasagne


8 oz lasagne noodles
2 cloves garlic, minced
1 medium onion, diced
1 tbsp olive oil
1 tbsp margarine
1/2 cup fresh mushrooms
2 large tomatoes, chopped
1 medium can tomatoe sauce
15oz.1 tbsp chopped parsely
1/2 tsp salt
1 1/2 cups packed, fresh spinach
1/2 cup ricotta or light cottage cheese.
1 cup mozzarella cheese, shredded.


Cook lasagne according to package directions.
Drain and set aside.Melt the margarine and oil together in a large skillet over medium heat.
Add the garlic and onion and saute for 2 - 3 minutes.
Stir in tomatoes, tomato sauce, parsley and salt, simmer for 5 minutes.
Wash the spinach, leaviang the water that clings to the leaves and place in a covered saucepan.
Heat it over a low heat until the spinach just starts to wilt.
Drain on a paper towel.
Spoon enough sauce into a 9 inch square baking dish to just cover the bottom.
Place half the noodles on top of the sauce.
Top with half the spinach, spread with half the ricotta cheese and sprinkle with 1/3 of the mozzarella cheese.
Spoon about half of the remaining sauce on top.
Layer with the remaining noodles, spinach, ricotta cheese, 1/3 of the mozzarella and remaining sauce.
Sprinkle the remaining mozzarell cheese evenly over the lasagne.
Cover and bake at 375 degrees for about 30 - 40 minutes.

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