Sat, 27 Dec 1997
Lissy: This is the way I made the lasagna Wed. nite. You wouldn’t believe it but Muffin’s oil heaters broke thursday nite and smoke went all over the basement while dad was trying to stay “calm” and recover. All’s well now tho. Talk to you soon. C.
1 Box “no cook” lasagna noodles
2 “16 oz” cartons no fat or lite ricotta cheese
1 package no fat or lite shredded mozzarella cheese
1 bag or 1 bunch fresh spinach (washed, spun very dry, chopped in cuisinart) should amount to about 2 cups. You can substitute 2 small packages of frozen chopped spinach but they must be thawed, drained and dried on a paper towel.
4 cups tomato sauce. I use 1 can diced tomatoes, 1 can pasta ready tomatos, 1 small can plain tomato sauce all mixed together.
1/2 chopped onion
4 cloves chopped garlic
1 1/2 teaspoons basil or 1 teaspoon oregano
1-2 tablespoons olive oil
Sprinkle of Shredded Asiago cheese (or very sharp parmesan)
- In small bowl, microwave onion and garlic in olive oil for 1 1/2 – 2 minutes till clear. In large bowl, thoroughly combine ricotta cheese, chopped spinach, onion, garlic, basil or oregano.
- Spray bottom of a 13 x 9 glass baking dish with Pam. Then spread 2 tablespoons of tomato sauce all over the bottom. Place one row of noodles over the sauce. Spread noodles evenly with 1/2 ricotta/spinach mixture . Drizzle about 1/3 of the tomato sauce over the ricotta. Sprinkle some mozzarella shreds on top.
- Place second row of noodles crosswise over all and repeat ricotta, sauce, mozzarella sequence. ( You may add other “flat” vegetable such as thin eggplant slices or mushroom slices to this layer if desired ). Place third row of noodles crosswise over all. Use remaining sauce over top. Sprinkle with remaining mozzarella shreds . Sprinkle with shredded Asiago.
- Bake at medium temp, 375 degrees about 30-40 minutes or until cheese on top bubbles. Cut into squares and serve. Individual squares can be frozen and re-microwaved.