Spinach Lasagna

• 2 (10 oz.) pkg. frozen spinach or 1 lb. fresh
• 2 cloves garlic, minced
• 1 Tbsp. parsley
• 1 Tbsp. basil
• 1 tsp. oregano
• 1/2 c. wheat germ
• 2 (8 oz.) cans tomato sauce
• 1 (6 oz.) can tomato paste
• 9 whole wheat lasagna noodles
• 1 tsp. oil
• 1 lb. Ricotta cheese
• 2 tsp. salt
• pinch of pepper
• 2 Tbsp. parsley
• 1/2 c. grated Parmesan cheese or more
• 1 lb. Mozzarella cheese, sliced
• 1 (8 oz.) can tomato sauce

1. Steam spinach until done.
2. Place in blender with garlic, parsley, basil and oregano.
3. Process until mixed, not liquid.
4. In a bowl, combine wheat germ, tomato sauce and tomato paste.
5. Add spinach mixture; stir to blend.
6. Cook noodles; add oil.
7. Mix Ricotta cheese, salt, pepper and parsley.
8. Preheat oven to 375u0b0. Butter bottom of a 9 x 13-inch pan.
9. Layer first the noodles and spinach mixture, then Ricotta mixture.
10. Sprinkle with Parmesan, then Mozzarella.
11. Repeat.
12. Cover with remaining Mozzarella and tomato sauce.
13. Bake for 30 minutes.
14. Yields 10 to 12 servings.

frozen spinach, garlic, parsley, basil, oregano, germ, tomato sauce, tomato paste, whole wheat lasagna noodles, oil, ricotta cheese, salt, pepper, parsley, parmesan cheese, mozzarella cheese, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=463541 (may not work)