*  Exported from  MasterCook II  *
 
                              Spinach Lasagna
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 8    Preparation Time :2:00
 Categories    : Pasta                            Vegetables
                 Vegetarian                       Four Star
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        onion -- chopped
    2      cloves        garlic -- minced
   28      ounces        canned tomatoes
      1/4  cup           fresh parsley -- minced
    1                    bay leaf
   16      ounces        lasagna noodles
    1      10 oz. pkg    frozen spinach -- cooked and drained
    1      pound         ricotta cheese or cottage cheese
    1                    egg
      3/4  cup           Parmesan cheese -- freshly grated
    1      teaspoon      salt
      1/2  pound         mozzarella cheese -- grated
      1/2                green pepper -- chopped
    2      tablespoons   oil
    1      6 oz. can     tomato paste
      1/2  teaspoon      oregano
      1/4  teaspoon      pepper
 
      Saute onions, green peppers, and garlic in oil until golden, stirring
 often.  Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf.
 Simmer uncovered for 20 minutes. Cook noodles according to package
 directions and drain.  Combine spinach, ricotta, egg, 1/4 cup of Parmesan,
 salt, and pepper.  Spoon a third of the tomato sauce in bottom of 2-quart
 flat baking pan.  Layer a third of the lasagna noodles, half the
 spinach-ricotta filling, half the mozzarella, and 1/4 cup of Parmesan.
 Repeat layers using half of the remaining sauce and noodles, and all
 remaining filling.  Top with remaining noodles, sauce, Parmesan, and
 mozzarella.  Cover tightly and freeze or refrigerate.  Bring to room
 temperature.  Bake at 350 degrees, covered, for 45 minutes, uncover, and
 continue baking for 20 minutes.  Let stand a few minutes before cutting to
 serve.
      Better if made a day or two in advance.
 
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