Spinach Lasagna II Best Family Recipes

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Spinach Lasagna II

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Ingredients :

1 (1.5 ounce) bundle spaghetti sauce mix
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 three/4 cups water
2 eggs
1 pint ricotta cheese
1/2 teaspoon salt
1 (10 ounce) package frozen chopped spinach, thawed and tired
half cup Parmesan cheese
8 ounces sliced mozzarella cheese
8 lasagna noodles

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 350 stages F (a hundred seventy five tiers C). Lightly grease one 13x9 inch baking dish.
In a medium saucepan, integrate spaghetti sauce blend, tomato sauce, tomato paste and water. Bring to a boil over medium heat then take away from heat and let cool.
In a medium bowl, beat the eggs and integrate them with the ricotta or cottage cheese, salt, spinach and 1/four cup of the Parmesan cheese.
Spread one half cup tomato sauce mixture into the prepared baking dish. Place half of the uncooked noodles over the sauce, spread with half of the spinach combination, 1/2 the mozzarella cheese, and 1/2 of the tomato sauce. Repeat layers, using remaining ingredients. Top with final Parmesan cheese.
Cover dish securely with aluminum foil and bake for within the preheated oven 1 hour. Let stand 10 mins earlier than cutting and serving.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it calmly, and make clean-up easier.

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