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Old 08-15-2012, 03:46 PM
 
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I thought of something else I used to fix without meat and don't remember exactly how I did this. I know the casserole was baked like regular lasagna and the spinach replaced the meat. (This is from the late 80s and early 90s). I remember that I used frozen spinach but can't think if I thawed it out or what. I also think I used ricotta cheese and maybe an egg mixed with and then made the layers. They were lasagna noodles, the spinach, the ricotta cheese, etc. There was a red spaghetti sauce in here somewhere. Usually I remember recipes pretty well, but this one has me stumped. Thanks in advance!
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Old 08-15-2012, 03:51 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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I don't know the recipe but I do imagine that not only did you thaw the frozen spinach but that you must have pressed as much of the water out of it as you could. If you didn't do that, you'd end up with a watery, soggy mess of a lasagna.
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Old 08-15-2012, 04:24 PM
 
Location: Philaburbia
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I never did have a lasagna recipe; I just learned from watching my mom. I have no quantities. And here's how she does it:

Mix 2 cartons of ricotta cheese with the drained, chopped spinach, one egg, chopped onion, minced garlic, black pepper, about a half cup of parmesan or romano cheese, and some oregano. Spread a thin layer of sauce over the bottom of the pan (to keep the noodles from sticking). Cover it with a single layer of noodles. Follow with half of the ricotta mixture, and a layer of shredded mozzarella cheese. Cover with sauce, saving enough for the top of the next layer. Add another layer of noodles, the rest of the ricotta, another layer of mozzarella, and another layer of noodles. Cover with the rest of the sauce, and sprinkle with more parmesan or romano cheese.

Bake at 350 for about an hour. Let it sit out of the oven for about 10 minutes to let the cheese set.

You can add mushrooms or other veggies if you want.
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Old 08-15-2012, 05:01 PM
 
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Thank you Ohio Girl81 -- this is exactly what I was looking for! D & J, you're right about squeezing the water out of the spinach. It has been about twenty years since I made this. Isn't it funny how we quit cooking things sometimes?
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