Recipe for Spinach Lasagne 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1/2 lb LASAGNE NOODLES
1 lb RICOTTA
1 cup MONTEREY JACK (1/4 LB)
PARSLEY, FRESH
1/2 cup PARMESAN, GRATED
20 oz SPINACH, FROZEN, THAWED AND DRAINED
Instructions:
Instructions: COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE.

COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 OF THE MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE CHEESE MIXTURE, THEN
THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP WITH THE MOZARELLA AND JACK. COVER WITH FOIL, DOMED SO THAT CHEESE DOESNT STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE 20 MINUTES MORE. ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.

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