Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Ricotta and Spinach Lasagna


Serves: 4

1 kilogram spinach, trimmed
3 eggs, beaten lightly
2 cups ricotta cheese
1/4 cup coarsely grated Parmesan cheese
3 spring onions, chopped
1 1/2 cups spaghetti sauce
12 pieces instant lasagna noodle
1 cup coarsely grated cheddar cheese

Boil, steam or microwave spinach until just wilted; drain. Squeeze excess liquid form spinach; chop roughly. Combine eggs, ricotta, Parmesan and onions in large bowl; stir in spinach. Spread half of the pasta sauce over base of oiled shallow baking dish; cover with 3 sheets lasagna, top with a third of the spinach mixture. Cover spinach layer with 3 sheets of lasagna; repeat layering with remaining spinach mixture and remaining lasagna sheets. Top lasagna with remaining tomato sauce; sprinkle with cheddar cheese. Cover lasagna with foil; bake in 180 - 190 oven 40 minutes. Remove foil; bake 20 minutes or until browned on top.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.