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Spinach Lasagna

1 pound lasagna noodles
1 pound ground beef (optional)
2 large jars (26 oz) pasta sauce of your choice
15 or 16 oz Ricotta cheese
1/2 cup grated Parmesan cheese
2 eggs
10 oz frozen spinach, thawed and squeezed dry
4 cups shredded Mozzarella (at least, more if desired)

Preheat oven to 350. Cook lasagna 5-7 min. so that they are only
partially cooked. Drain and rinse with cold water. If using beef,
brown in large pan. Drain and add pasta sauce. Cook until heated
through. Meanwhile, combine ricotta, Parmesan, eggs, spinach and
2 cups mozzarella in a med. bowl. Mix well. Grease bottom of 15x9
baking dish (the deeper the better) and spread with enough pasta
sauce to just cover. Top with 1/3 of lasagna noodles, half the
spinach mixture, 1/3 pasta sauce and 1/3 mozzarella. Repeat layer
1 more time and top with last 1/3 lasagna noodles, pasta sauce and
mozzarella. Cover tightly with foil sprayed with cooking oil spray.
Bake 45 min. Remove foil and bake 15 more minutes or until cheese
is slightly browned. Let stand 15 min. before serving. Refrigerate
leftovers and reheat in oven or microwave. This lasagna is even
better after a day or two in the refrigerator. You can also use
uncooked lasagna in this recipe, if desired, but I have found that
it turns out a little to chewy if you use uncooked noodles and a
little to mushy if you cook them fully.


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