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Thursday, June 09, 2005

Spinich Lasagna

(Also called Florentine Lasagna)

This tasty dish is easy to prepare. It is also a good dish to make up ahead of time, freeze and then bake when needed.

½ cup chopped onion
1 clove garlic, minced
1 tablespoon butter or margarine
2 26-ounce jars/cans of spaghetti sauce (plain or other)
¼ teaspoon black pepper
½ package (8 oz) Lasagna
1 16-ounce container (2 cups) ricotta cheese
1 10-ounce package frozen chopped spinich, thawed, and well drained
½ cup grated Parmesan cheese
¼ teaspoon ground nutmeg
12 ounces sliced mozzerella cheese

Heat oven to 350 F. In 10-inch skillet saute onion and garlic in butter. Stir in speghetti sauce and pepper; bring to a boil. Reduce heat; simmer 155 minutes. Cook lasagna as package directs, then drain. Combine ricotta cheese, spinich, Parmesan cheese and nutmeg; mix well. in 13x9-inch baking dish, layer sauce, lasagna, ricotta mixture and mozzerella cheese; repeat layers, ending with sauce. Bake, uncovered, 35 minutes or until top starts to bubble. Let stand 10 minutes before cutting.

This is an easy dish to prepare in advance and store.

If you wish to prepare it to serve the next day simply cover the unbaked lasagna and store it in the refrigerator overnight. The next day remove cover and bake in 350 F oven for 35 minutes or until top starts to bubble.

If you wish to freeze it for later use simply cover uncooked lasagna and store, frozen, in the freezer for up to 2 months. When ready to cook let thaw to refrigerator temperature; then uncover and bake in unpreheated oven at 350 F for 35 to 50 minutes or until cooked all the way through and bubbling on top.

Always store leftover cooked lasagna in the refrigerator.

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