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Spinach Lasagna
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  • 2 10 oz (280 grm). pkgs frozen chopped spinach, thawed and drained
  • 32 oz (896 grm). spaghetti sauce
  • 3 8 oz (224 grm). cans tomato sauce
  • 1 16 oz (448 grm). box lasagna noodles
  • 20 oz (560 grm). mozzarella cheese, shredded
  • 10 oz (280 grm). cheddar cheese, shredded
  • 32 oz (896 grm). small-curd cottage cheese
  • 3 eggs
  • Preheat oven to 350 degrees (175 C.).
  • Thoroughly drain spinach.
  • Mix together spinach, cottage cheese and eggs in medium bowl.
  • Set aside one can of the tomato sauce.
  • Set aside 8 oz (224 grm). of the mozzarella cheese.
  • In large roasting pan (about 11 inches wide x 16 inches deep), layer the ingredients (about 3 to 4 layers), in the following order:
  • spaghetti sauce and tomato sauce
  • lasagna noodles
  • spinach mixture
  • mozzarella cheese
  • cheddar cheese
  • Finish off the top with reserved tomato sauce.
  • Sprinkle on reserved mozzarella cheese.
  • Bake for 45 minutes, or until a knife or fork can easily be inserted in the noodles.
  • Allow to firm for 15 minutes before serving.

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