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Spinach Lasagne Recipe
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1/2 lb LASAGNE NOODLES 1 lb RICOTTA 1 c MONTEREY JACK (1/4 LB) PARSLEY, FRESH 1/2 c PARMESAN; GRATED 20 oz SPINACH, FROZEN; - THAWED AND DRAINED SAUCE, YOUR FAVORITE COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE. COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 OF THE MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE CHEESE MIXTURE, THEN THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP WITH THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE DOESN'T STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE 20 MINUTES MORE. ~ ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.
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