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Print this Recipe    L Wholewheat Olive

Whole Wheat Lasagna with Kalamata Olives

2 10-oz. pkg. fresh pre-washed, ready-to-eat salad spinach
15-oz. carton ricotta
1/2 c. or more chopped kalamata olives (about 26 olives, drained and pitted)
1/2 tsp. nutmeg
1/2 tsp. black pepper
1 lb. mushrooms with stems, cleaned and finely chopped
4 c. homemade or prepared marinara sauce
16 uncooked whole wheat lasagna noodles
3 cups grated mozzarella, preferably a low-moisture part-skim type
a little olive oil

Preheat oven to 350^F. If using fresh spinach, steam it in batches
till just wilted and place in colander to drain; if using thawed,
just drain. When at right temperature to handle, squeeze dry and
chop roughly. Return to colander to continue draining.

In a bowl, mix ricotta with olives, nutmeg and pepper. Set aside.
In a lightly oiled nonstick skillet, saute mushrooms till they give
up moisture and it evaporates, about 8 minutes. Set aside.

in lightly oiled 9x14x2" baking dish, spoon just enouh sauce, tilting
sides to spread, to cover bottom.

Using small spatula, spread four uncooked noodles with a third of
the ricotta-olive mixture. (It's easiest to do this while holdiing
the noodles, not with them already in the pan.) Lay noodles in pan
lengthwise, side by side, ends even, and top with 1/3 of the spinach
and the mushrooms and 1/4 of the mozzarella and the sauce.

Repeat paragraph above twice. End with four noodles topped with
remaining remaining sauce spread all the way to edges of noodles.
Top with remaining mozzarella.

Attach about 16" of lightly oiled foil to ends of pan first, then
crimp around all edges of pan to seal, forming a foil tent over
lasagna. [ed.--For some reason, this tent method steams the noodles
better.] Bake covered 45 minutes, then remove foil and baste top
noodles with sauce from both ends of pan. Bake another 20-30 minutes
uncovered. Let sit 15 min. before serving. Easiest to cut with
a small serrated knife.

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