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Spinach Lasagna Recipe
1 (1 1/2oz) envelope spaghetti sauce mix
1 (6oz) can tomato paste
1 (15 1/2oz) can tomato sauce
2 1/2 cups water
2 eggs, beaten, or 1/2 cup egg substitue
16oz ricotta or cottage cheese, or mixture of the two, fat free does fine
10oz frozen chopped spinach, thawed and very well drained
1/2 cup grated Parmesan cheese, divided
16oz package lasagna noodles, uncooked
2 (6oz., each)packages Mozzarella cheese slices

Combine spaghetti sauce mix, tomato paste, tomato sauce and water in a medium suacepan; bring to boil over medium heat. Remove from heat, set aside. Combine eggs, Ricotta, spinach and 1/4 cup of the Parmesan, stirring well. Set aside. Spread 1 cup tomato mixture in a lightly greased 13x9x2" baking dish. Layer half each of uncooked noodles, spinach mixture, Mozarella cheese and tomato mixture. Repeat layers. Sprinkle with remaining 1/4 cup Parmesan on top. Cover with foil and bake at 350°F for 1 hour. Let stand 10 minutes before serving. Serves 6.




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