*  Exported from  MasterCook  *
                              Amateur Lasagna
 Recipe By     : Jo Anne Merrill
 Serving Size  : 10   Preparation Time :1:20
 Categories    : Casseroles                       Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      ounces        frozen spinach
   60      ounces        spaghetti sauce -- two 30 oz. jars
    2      cups          ricotta cheese, part skim milk
    1 1/2  cups          mozzarella cheese, part skim milk -- shredded
    1                    egg -- beaten
    8      ounces        lasagna noodles
      1/8  teaspoon      black pepper
      1/2  teaspoon      oregano -- optional
      1/2  teaspoon      basil -- optional
      1/2  cup           vegetable juice cocktail
      1/2  cup           water
 * Spaghetti sauce is available in a 30 ounce jar and also in smaller 
 containers. For this recipe, I use about 1-1/2  to 2 jars of the Ragu 
 Sauce in the 30 ounce container.
      1. Thaw the spinach and squeeze dry.
      2. In a large container mix the two cheeses, beaten egg, black 
 pepper, oregano and basil. Add the thawed spinach and blend well.
      3. Use a 13 x 9 inch pan. Put a small amount of the sauce in bottom 
 and spread lightly to cover bottom. This keeps the lasagna from sticking 
 as it cooks, and enables you to remove it easily in neat portions.
      4. Place one third of the uncooked noodles, one third of the sauce 
 and one third of the cheese-spinach mixture. Make 3 layers this way, 
 ending with the sauce.
      5. Combine the water and vegetable juice cocktail or tomato juice. 
 Pour this carefully around the edges of the casserole, moving the noodles 
 slightly with a spatula to get the liquid distributed evenly. Sprinkle 
 with grated parmesan cheese if desired.
      6. Cover tightly with foil. Bake at 350 degrees for 1 hour to 1 and 
 1/4 hours. Remove foil and continue baking for a few minutes more, until 
 lightly browned and bubbling.
      7. Let stand for at least 15 minutes before serving. This lasagna can 
 be sliced with a flat edged spatula and lifted out in serving-sized 
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 NOTES : I call this Amateur Lasagna because it does not require the 
        noodles be cooked beforehand and uses ready-made spaghetti sauce. 
        The addition of the spinach makes it a very nutritious dish. This 
        freezes very well in serving sized portions, wrapped in foil; to 
        heat, place in oven while still covered, or unwrap and heat in 
        microwave on 30-50% power.