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Spinach Lasagna

Spinach Lasagna
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Yield: Serves 6.

This can be assembled ahead of time and refrigerated until ready to bake, but allow a little more baking time to be sure it has heated through.


  • 1 pound ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 egg
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • Dash of black pepper
  • 4 cups (32 ounces spaghetti sauce)
  • 9 lasagna noodles, uncooked (or enough to fit pan)
  • 1 cup water


In a large bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, spinach, salt, oregano, and pepper. In a greased 13x9-inch pan, layer 1 cup sauce, 3 of the noodles, and half of the cheese mixture. Repeat. Top with remaining noodles and sauce. Sprinkle with remaining 1 cup mozzarella. Pour water around the edges of the pan. Cover tightly with foil and bake at 350 degrees F for 1 hour, 15 minutes. Let stand for 15 minutes before serving.
Updated Thursday, November 8th, 2007
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