Spinach Lasagna

• 12 sheets lasagna pasta
• salt and pepper
• 1 tsp. oil
• 16 oz. frozen chopped spinach
• 1 tsp. grated nutmeg
• 4 oz. Ricotta or cottage cheese
• 4 Tbsp. cottage cheese
• 4 cloves garlic
• 1 small onion
• 1 (1 lb.) can tomatoes or tomato sauce
• 1/2 tsp. oregano
• 1/2 tsp. parsley
• grated cheese

1. Boil the lasagna, a few at a time, in plenty of salted water with 1 teaspoon oil for 12 minutes.
2. Lift them out and allow to drain.
3. Thaw the spinach; fry it lightly in 1 1/2 tablespoons oil. Add salt, pepper and grated nutmeg; then add the Ricotta or cottage cheese.
4. Dry completely.
5. Fry the crushed garlic and chopped onion in 1 tablespoon oil.
6. Add the chopped tomatoes, seasoning and spice; let the sauce boil, uncovered, for 10 minutes to reduce it.
7. Grease the baking dish; put a thin layer of tomato sauce.
8. Put 3 sheets of lasagna.
9. On it put spinach and a little grated cheese, another layer of lasagna sheets, tomato sauce and grated cheese.
10. Bake 15 to 20 minutes at 350u0b0.

pasta, salt, oil, spinach, nutmeg, ricotta, cottage cheese, garlic, onion, tomatoes, oregano, parsley, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292415 (may not work)