Spinach and Cheese Lasagne

Lasagne noodles, cook al dente according to directions on box (about 10 minutes of boiling). Rinse in cold water and lay out flat on wax paper until needed.

I use 2 disposable aluminum bread pans. They are deep enough for Lasagne and hold about 4 good servings. The leftovers are great for lunches.

Mix all together:

• 4 scrambled large eggs (I haven't tried it with egg substitute yet)
• 16 oz low-fat Ricotta cheese
• 3 oz low-fat shredded Romano cheese
• 3 oz low-fat shredded Parmesan cheese
• 1 pkg (16 or 24 oz) frozen spinach, defrosted and well drained (depends on how much Spinach you want)

Select a jar or can of your favorite spaghetti sauce.

In each bread pan:

1. sauce layer (just enough to cover)
2. lasagne noodle (you may need to cut them to fill and complete one layer)
3. use 1/4 of the cheese/spinach for a layer
4. lasagne noodle layer
5. use 1/4 of the cheese/spinach for a layer
6. sauce layer (don't too carried away, but should be covered well)

Repeat with 2nd bread pan. Of course, all of this could be done in one large pan as well. But I liked making dinners to serve 4. I could easily adjust from that by heating more or less as needed.

You can then cook for 350° F for one hour. We cooked one immediately and served the next day (tastes better the day after it's been cooked and has a chance to sit overnight in the frig).

You can also cover tightly with saran wrap and then aluminum foil. Then when you are ready to cook, heat for 350° F for 2 hours. (Don't forget to remove the saran wrap before heating.)

Page Last Modified: 01/26/2011