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Print this Recipe    L Spinach Ricotta

Spinach and Ricotta Lasagna

15 oz ricotta cheese
3 cups coarsely chopped spinach leaves
1 cup finely chopped fresh basil
1 teaspoon red pepper flakes, optional
4 cups prepared pasta sauce
1 cup water
1/2 pound lasagna noodles, uncooked
1 pound Mozzarella cheese, shredded
1 1/2 cups grated Parmesan cheese

Preheat the oven to 350 degrees. In a medium bowl, combine the
ricotta, spinach, basil, and red pepper flakes. In a 13 x 9 x
2-inch baking pan, mix 1 cup of the pasta sauce and 1/2 cup of
the water and spread over the bottom of the pan. Cover the bottom
of the pan with some of the lasagna noodles. You will need to
overlap or break some noodles to cover the bottom completely. Top
with half of the ricotta mixture, 1 cup of the pasta sauce, and
half of the Mozzarella cheese. Sprinkle with 1/2 cup of the Parmesan
cheese. Cover the cheese with another layer of noodles. Top with
the remaining ricotta mixture, 2 cups of the pasta sauce, and 1/2
cup water. Top with the remaining Mozzarella and Parmesan cheeses.
Cover with aluminum foil and bake for 30 minutes. Check to makes
sure the sides are not drying out. If necessary, pour a few
tablespoons of water or sauce into the corners. Uncover and bake
for 15 to 25 minutes, or until the lasagna is heated through and
the cheese is bubbly. Let stand for 5 to 10 minutes before serving.

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