Title: Parve Lasagna
Categories: None
Yield: 1 Servings

1 c Chopped onion
1 Clove garlic, minced
1 lb Ricotta cheese
3/4 c Grated parmesan cheese
3 c Shredded mozzarella cheese
2 Pckgs (10 oz) frozen chopped
-spinach, thawed and drained
2 tb Chopped fresh parsley
1/4 ts Nutmeg
4 Eggs
1 Jar (27 to 32 oz) or can
-spaghetti or marinara sauce
Water
1/2 pk Lasagna noodles NOT COOKED
-(I prefer the less-wide
-ones)

The following recipe for parve lasagne is one that started out as a recipe
on the box of Golden Grain lasagna noodles, but over the years I've changed
it just a little to suit my own family. The best part about it is you don't
have to boil the lasagna noodles - an odious task, at best. Hope you like
it.

Combine onion, garlic, 1/2 c parmesan cheese, all other cheeses, spinach,
parsley, nutmeg, and eggs.

Dump sauce in large measuring cup, then add water to equal 38 fluid ounces
(usually 3/4 to 1 c)

Layer in lasagna pan as follows: One-third of total sauce, single layer of
lasagna noodles, one-half of total cheese/spinach mixture, second third of
sauce, single layer of lasagna noodles, other half of cheese/spinach
mixture , remainder of sauce.

Cover tightly with foil. [to keep foil from sticking to top of lasagna,
spray the side touching the food with Pam] Bake 1 hour at 375. Remove foil
. If it looks too "wet", bake another 15-20 minutes, uncovered. Next,
sprinkle remaining 1/4 c parmesan over all, turn off oven, and let stand 15
minutes in oven as oven cools.

Posted to JEWISH-FOOD digest V96 #103

From: Tara Strasser

Date: Sat, 14 Dec 96 09:32:49 -0500