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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- chopped
   2      cloves        garlic -- minced
   2      tablespoons   oil
  28      ounces        canned tomatoes
   1      6 oz. can     tomato paste
     1/4  cup           fresh parsley -- minced
     1/2  teaspoon      oregano
   1                    bay leaf
  16      ounces        lasagna noodles
   1      10 oz. pkg    frozen spinach -- cooked and drained
   1      pound         ricotta cheese
   1                    egg
     3/4  cup           Parmesan cheese -- freshly grated
     1/2  teaspoon      salt
     1/8  teaspoon      pepper
     1/2  pound         mozzarella cheese -- grated
     1/2                green pepper -- chopped
     1/4  teaspoon      pepper

<\PRE> 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 lasagne 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. Bake at 350 degrees, covered, for 45 minutes, uncover, and continue baking for 20 minutes. Let stand a few minutes before cutting to serve. - - - - - - - - - - - - - - - - - - NOTES : May be frozen before baking if kept covered tightly. Allow to thaw to room temperature before baking.

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