Lasagna -

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8 oz Westbrae Spinach Lasagna;
1 1/2 c Tomato sauce;
1 tb Olive oil;
1 Onion; chopped
2 cl Garlic; minced
1 1/2 lb Spinach; fresh 2 bunches washed, well-drained, chopped
2 lb Ricotta cheese;
3 Eggs; beaten
1/4 ts Salt;
Freshly ground pepper; to taste
1 lb Mozzarella, grated (about 2-1/2 c.)
6 oz Can black olives; sliced

Cook lasagna. In the meantime, heat olive oil in skillet. Saute onion and garlic in oil until tender. Add spinach and cook, stirring until wilted. Press out excess liquid and add it to tomato sauce. Combine spinach mix with ricotta, 3/4 parmesan, eggs, salt, pepper and mix well Oil 8-1/2 X 12" baking pan. Pour in a small amount of sauce to moisten bottom and put down a single layer of noodles. Spread about half of spinach/cheese mixture over noodles. Top this with half the grated mozzarella and one third of olive slices. Cover with a generous layer of tomato sauce. Repeat these layers once, ending with a layer of lasagna noodles covered with sauce, Sprinkle on remaining a parmesan cheese and olive slices. Bake uncovered at 350 for 50 minutes. Let stand at room temperature for 10 minutes before slicing. Serves 4 to 6 minutes.

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