Spinach & Tomato Lasagna
| Ingredients: | 14 oz Lasagna Noodles (Cooked) 2 1/4 lb. Fresh Spinach 4 Tbsp Olive Oil 2 Cloves Garlic (Chopped) 16 fl. oz. Tomato Sauce 1 Tbsp. Chopped Fresh Italian Parsley 2 Tbsp. Butter Bechamel Sauce 9 oz. Mozzarella Cheese 5 oz. Parmesan Cheese Salt & Pepper (to taste) |
| Instructions: | Cook Spinach in a Little Boiling Water until Wilted, then Cool under running water and Strain and Squeeze Dry
Heat Oil in Saucepan, Add Garlic & Fry for 5 min. Add Parsley and Seasoning and set aside Brush Pan with Melted Butter. Pour a little Bechamel Sauce in bottom of pan Arrange a layer of overlapping Noodles Scatter Spinach, Mozzarella and Parmesan and Cover with Tomato Sauce Repeat layering until all ingredients have been used, ending with a layer of Bechamel over the tomato sauce Bake at 350 degrees F. 45 min. or until lightly browned and bubbly Serve with mixed green or Caesar salad (serves 4-6) |
