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Spinach Lasagne

tomato sauce (2 soup-can sized cans or to your liking)
12 lasagne noodles that have been half-cooked according to package directions
2 cups non-fat ricotta/cottage cheese
2 beaten egg-equivalents
1/2 lb raw spinach, washed, dried and chopped
1 lb shredded non-fat mozzarella
1/2 cup non-fat parmesan or romano

dash nutmeg
2 tablespoonsful wheat germ

Combine ricotta, egg, nutmeg and wheat germ. Spread a little tomato
sauce in the bottom of your 9x13 pan. Cover with 4 of the half-cooked
lasagne noodles. Blotch with 1/2 of your filling mix (ricotta,
spinach, any other vegies you may desire - I like mushrooms). Top
with 1/3 of remaining tomato sauce. Sprinkle on 1/2 of shredded
mozzarella. Cover with another 4 noodles. Blotch on rest of
filling. Top with another 1/3 of sauce. Sprinkle on remaining
mozzarella. Cover with last 4 noodles, rest of tomato sauce and
finish off with the parmesan/romano cheese. Bake at 375 degrees
for 45 minutes. Let stand for at least 10 minutes before serving.

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