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Lasagne |
I use jack cheese instead of mozzarella because it is less rubbery.
But any variations are good.
This works for an approximately 11 x 14 baking pan.
1/2 - 3/4 package gently cooked lasagne noodles (estmate by layout
before you start, how many you will need.)
1 package frozen spinach or large bunch cooked, salted fresh
dash nutmeg
green onion
salt
1 pint container ricotta cheese
1 1⁄2 packages Monterey Jack cheese
1 1⁄2 cups grated Parmesan cheese (optional)
1 - 2 large jar Spaghetti Sauce (I like Emeril's Marinara)
Optionally: brown a lb. of lean ground beef with salt and Italian
herbs. Add as a layer near the bottom.
Sauté spinach until melted and hot and evaporated mostly
dry. Add a little butter during cooking to keep from sticking. Grate
a little nutmeg into spinach to take away acidity, add chopped green
onion.
Layer some sauce, then noodles, ricotta, spinach, cheese etc. Repeat.
Bake at 350º until hot and melty. About 30 minutes.
-Kate
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