Lasagna takes time to prepare – but it is not  difficult to do     Vegetarians can substitute cooked spinach for the beef    It is best to eat lasagna with a utensil Italians invented to help handle hot slippery noodles – a fork    Preheat oven to 350F    Cook 12 lasagna noodles according to package directions or use precooked lasagne noodles    While the noodles are cooking, prepare a package of fresh spinach by steaming the spinach with garlic until soft    Heat and stir about 26 ounces (1 1/2 jars) of spaghetti sauce until hot – try to stir frequently    Mix 1 container of ricotta cheese (about 16 ounces) with 1 beaten egg, a tsp salt, 1/4 tsp ground black pepper and 1 cup of cottage cheese together in a mixing bowl    Using a 13 inch by 9 inch baking pan – thinly spread a small amount of tomato sauce on the bottom of the pan    Place a third of the noodles across the pan    Layer a third of the sauce, a third of the ricotta cheese mixture, and a third of 2 cups of shredded mozzarella cheese on top of the noodles    Add another row of noodles and repeat the process until all the noodles are used     Top the final row of noodles with sauce, mozzarella cheese and the steamed garlic spinach    Cover the pan with aluminum foil and place in the oven for about 45 minutes    Remove the foil and cover the the top with any remaining mozzarella cheese    Let the lasagna bake for another 10 minutes or until the sauce is bubbling    Remove from the oven and allow the lasagna to cool for about 30 to 45 minutes and serve    Leftovers can be frozen and reheated, but after one time the lasagna loses it’s rich flavor    This recipe is for six calorie packed servings – so enjoy it slowly   

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