Saturday, September 13, 2008

Spinach Lasagna has rescued me again! They are such a great resource for inexpensive and easy recipes. I am working hard to get more vegetarian-type dishes in our diet, and recipes like this one make it simple. I add some additional seasoning to the ricotta cheese before putting it in the lasagne, it adds a nice layer of flavor. I also parboil the lasagna noodles (boil them for about half time, just until they get pliable)...I find that the noodles don't quite cook fully in my oven if I don't soften them first.

Spinach Lasagna

16 oz ricotta or cottage cheese
16 oz bag shredded Mozzarella
1 jar tomato sauce (any kind)
1 package lasagna noodles
10 oz frozen chopped spinach
1 tsp. dry minced garlic
1 tsp. dry minced onion

Preheat Oven to 350.
Thaw spinach under warm water and strain thoroughly. In mixing bowl, combine ricotta or cottage cheese, half of the shredded Mozzarella, garlic, onion and spinach.

Spread a small amount of sauce on the bottom of a 13 x 9 pan; put a layer of dry (or parboiled) lasagna noodles, then a layer of half of the cheese mixture, another layer of sauce, noodles, and mixture; end with a layer of noodles, layer of sauce and rest of shredded cheese. Cover with aluminum foil and bake for 1 hour, removing foil at the last 5 to 10 minutes.

Total Cost:
Ricotta: $1.00
Mozzarella: $3.50
Tomato sauce - $0.89
Lasagna noodles - $1.29
Spinach - $1.19
Spices - negligible

GRAND TOTAL - $7.87 for appx 8-10 servings, or $0.79-$0.98 per serving.

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