Title: Easy Lasagna #2
Categories: Main dish, Italian
Yield: 6 servings

15 oz Non-fat ricotta cheese
10 oz Frozen chopped spinach
- thawed and squeezed dry
2 lg Eggs; beaten
1/3 c Parmesan cheese; grated
1/4 c Parsley; chopped
1/4 ts Nutmeg; ground
1/4 ts Red pepper flakes; crushed
3 1/2 c Tomato sauce; your favorite
9 Lasagna noodles
1/4 c Red lentils
1 1/2 c Mozzarella cheese; shredded

Preheat oven to 350F. Combine ricotta cheese, spinach, eggs, 2 tb Parmesan
cheese, parsley, nutmeg and pepper. Mix well. Pour 1 cup sauce into a 11 x
7 x 2" baking dish. Arrange 3 lasagna noodles in a single layer on top of
sauce. Spoon 1/3 of spinach and ricotta mixture over top and 1/2 cup
mozzarella and rest of Parmesan cheese. Pour 1 1/2 cups of tomato sauce
over cheese. Place another layer of noodles on top and repeat layering,
using mozzarella cheese only. Cover tightly with aluminum foil and bake for
1 hour. Remove foil and bake 10 minutes longer. Let stand 10 minutes before
cutting.

Source: Medford Mail Tribune, 13 September 1995

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