May 24, 2013

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Spinach Lasagna

Pam Pittman’s recipe comes from the Dothan Service League Sterling Service Cookbook.

Ingredients

  • 1 (16 oz.) carton ricotta cheese or small curd cottage cheese
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1 egg
  • 1 (10 oz.) pkg. frozen spinach, thawed and drained
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 tsp. oregano
  • 2 (15.5 oz.) jars spaghetti sauce
  • 1 (8 oz.) pkg. uncooked lasagna noodles
  • 1 cup water

    Directions

    1. Preheat oven to 350°.



    2. In a large bowl, combine ricotta, 1 cup mozzarella cheese, egg, spinach, salt, pepper and oregano.



    3. Spread 1/2 cup spaghetti sauce in greased 13x9-inch pan. Place 1/3 of noodles over sauce and cover with 1/2 of cheese mixture. Repeat layers



    4. Top with remaining noodles, spaghetti sauce and mozzarella cheese.



    5. Pour water around edges and cover tightly with foil.



    6. Bake for 1 hour and 15 minutes.



    7. Let stand 15 minutes before serving.
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