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Lasagna Meat Loaf

1 tablespoon vegetable oil
1 onion; chopped
2 cloves garlic; minced
1 teaspoon dried basil
2 can (19 oz) tomatoes; chopped (undrained)
1 can (5 1/2 oz) tomato paste
1 to taste salt and pepper

6 cups spinach
1 egg
1 cup ricotta cheese
1/2 cup shredded part-skim skim mozzarella
2 tablespoons Parmesan cheese
2 tablespoons chopped parsley
2 tablespoons milk
1/4 teaspoon each salt and pepper
1 pinch nutmeg

1 egg; beaten
1 onion; chopped
2 cloves garlic; minced
1/2 cup dry bread crumbs
2 tablespoons Parmesan cheese
1 teaspoon each dried basil and oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 lbs lean ground beef

In skillet, heat oil over medium heat; cook onion, garlic and basil
for 3 minutes. Stir in tomatoes and 1/2 cup of the tomato paste.
Bring to boil, reduce heat and simmer for 20 minutes or until
thickened, stirring often. Season with salt and pepper to taste.

Wash spinach; cook in just the water clinging to leaves, covered,
over medium-high heat for 2 to 3 minutes or just until wilted;
drain and set aside. Combine egg, ricotta, mozzarella and Parmesan
cheeses, parsley, milk, salt, pepper and nutmeg.

Combine egg, remaining tomato paste, onion, garlic, crumbs, Parmesan,
basil, oregano, salt and pepper; mix in meat. Place between sheets
of waxed paper; roll into 18-x 8-inch rectangle. Remove top sheet.
Layer spinach leaves over meat. Gently spread ricotta mixture over
spinach, leaving 1-inch border. Spread 1 cup tomato sauce over
ricotta layer. Roll up meat from short end, jelly roll style,
lifting with paper (tuck in any filling that oozes out.) Ease,
seam side up, into 9-x 5-inch loaf pan. Bake in 350F oven for 1 to
1-1/4 hours or until meat is well done. Let stand for 20 minutes.
Drain off fat. Serve with remaining hot tomato sauce.

Yield: 8 servings


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