* Exported from MasterCook II * Spinach Lasagna Recipe By : Elizabeth Powell Serving Size : 8 Preparation Time :2:00 Categories : Pasta Vegetables Vegetarian Four Star Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 2 cloves garlic -- minced 28 ounces canned tomatoes 1/4 cup fresh parsley -- minced 1 bay leaf 16 ounces lasagna noodles 1 10 oz. pkg frozen spinach -- cooked and drained 1 pound ricotta cheese or cottage cheese 1 egg 3/4 cup Parmesan cheese -- freshly grated 1 teaspoon salt 1/2 pound mozzarella cheese -- grated 1/2 green pepper -- chopped 2 tablespoons oil 1 6 oz. can tomato paste 1/2 teaspoon oregano 1/4 teaspoon pepper Saute onions, green peppers, and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf. Simmer uncovered for 20 minutes. Cook noodles according to package directions and drain. Combine spinach, ricotta, egg, 1/4 cup of Parmesan, salt, and pepper. Spoon a third of the tomato sauce in bottom of 2-quart flat baking pan. Layer a third of the lasagna noodles, half the spinach-ricotta filling, half the mozzarella, and 1/4 cup of Parmesan. Repeat layers using half of the remaining sauce and noodles, and all remaining filling. Top with remaining noodles, sauce, Parmesan, and mozzarella. Cover tightly and freeze or refrigerate. Bring to room temperature. Bake at 350 degrees, covered, for 45 minutes, uncover, and continue baking for 20 minutes. Let stand a few minutes before cutting to serve. Better if made a day or two in advance. - - - - - - - - - - - - - - - - - -