Spinach 4-Cheese Lasagna
Ingredients:
1 package (16 oz) frozen chopped spinach, thawed
1 pint (15 oz) part-skim Ricotta cheese
1 large egg, slightly beaten
2 teaspoons Italian seasoning, or seasonings to taste
1 clove crushed garlic, optional or to taste
1 pound shredded part skim Mozzarella cheese (4 cups)*
1 pound shredded Provolone cheese (4 cups)*
1/2 pound shredded Parmesan cheese (1 1/2 cups)*
2 packages (8 oz ea) oven ready lasagna noodles
1 bottle (26 oz) favorite spaghetti sauce (3 cups)
Method:
Preheat oven to 350° F. Spray 9x13 pan (or two 9x9 pans) with non-stick spray, set aside.
Thaw and drain spinach; mix with Ricotta cheese, egg, Italian seasoning(s) and optional garlic.
If needed, thin thick spaghetti sauce with 1/2-cup water.
Layer ingredients in prepared pan in the following order: a single layer noodles, 1/3 the spinach, 1/4 the shredded cheeses, a single layer noodles, 1/3 the sauce; repeat for a total of 3 layers. Top with remaining shredded cheese.
(Note – evenly spread ingredients across noodles; sauce should be spread to the edges of pan). Cover with foil and bake 45-50 minutes, remove foil and bake 10-15 minutes or until cooked through and edges are beginning to brown.
Cool 10 minutes prior to serving. Cut 9x13 pan into 12 portions. Cut each 9x9 pan into 9 portions.
Notes:
This recipe is shared by my friend Libby Lovig. It is a hearty recipe which uses whole natural ingredients to satisfy taste and appetite. Because it is filling a smaller portion is all that is needed or wanted (Note - Nutrition analysis was calculated using two 9x9 pans cutting each into 9 servings.)
Italian seasonings may be replaced with a combination of favorite herbs and spices such as garlic powder, oregano, basil, thyme, rosemary, tarragon, etc. Begin with 1-2 teaspoons dried herbs (or 2-4 tablespoons chopped fresh) and adjust to taste.
*Pre-shredded Italian cheese blend may be substituted for Mozzarella, Provolone and Parmesan cheeses.
