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    Bear JPiC Contributor

    Member Since:
    Dec 7, 2006
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    Deliciously warm
    With tomatoes, and spinach
    And cheese melting in between
    Sprinkle the with a little oregano
    And some pepper too
    Fragrantly enticing
    Right out of the oven, Hot and spicy
    Would you have a piece with me
    With a nice glass of wine too~


    1 pk Creamette Lasagna, uncooked
    1 pk Fresh cleaned spinach
    1 cn Ricotta cheese
    ½ c Grated Parmesan cheese
    2 Eggs
    1 lb Bulk Italian sausage, cooked
    -and drained
    2 cn Classico Di Napoli (Tomato
    -& Basil) Pasta Sauce
    4 c Shredded mozzarella cheese
    Chopped parsley

    Preheat oven to 350'F. Cook lasagna noodles as package
    directs. In bowl, combine ricotta, Parmesan cheese and
    eggs; mix well. On bottom of 15x9? greased baking
    dish, spread ½ cup pasta sauce. Top with half each
    of the lasagna noodles, ricotta cheese mixture,
    sausage, pasta sauce and mozzarella. Repeat layering.
    Top with parsley. Cover; bake 1 hour or until hot and
    bubbly. Uncover; let stand 15 minutes before serving.
    Refrigerate leftovers.

    Recipe 2

    Vegetable Lasagna

    9 Lasagna noodles -- uncooked
    1/2to1 cup Mushrooms
    ½ to1 cup Fresh spinach cleaned and dried
    1 Cup Red and green bell peppers diced
    3/4 cup Parmesan -- grated
    1/4 teaspoon Pepper
    3 - 4 cup Spaghetti sauce
    ½ cup Onion -- diced
    2 Cups Ricotta cheese
    2 cup Mozzarella; shredded -- no-fat
    16 ounce Broccoli -- fresh cut into small florets
    16 ounce Cauflower fresh cut into small florets
    16 ounce Zucchini -- fresh sliced
    1/4 teaspoon Garlic powder

    Spray 13 x 9? pan with cooking spray.. Prepare Spinach onions, mushrooms, broccoli, Cauflower peppers and garlic . Mix Ricotta , mozzarella Parmesan , garlic and pepper Add this to : 1 c spaghetti sauce, lo-fat 3 noodles 1/3 of the vegetable mixture 1/3 of Parmesan
    Repeat this twice for three complete layers.
    Bake at 350 for 1 hour and 15 minutes. Let stand for 15 minutes before cutting


    Posted By Bear | May 18, 2008

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