Popeye Lasagna
- 1 (15 oz.) can flavored or chunky tomato sauce
- 9 sheets No-Boil lasagna
- 1 lb. Ricotta cheese
- 1 egg
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
- 1/4 c. freshly grated Parmesan
- 1/2 tsp. salt
- 1 (6 oz.) jar marinated artichoke hearts, drained (optional)
- 3 c. grated Mozzarella
- Preheat oven to 350u0b0. Spread 1/2 the tomato sauce in the bottom of a 9 x 13 baking dish. Lay 3 lasagna sheets side by side, leaving an inch around the edges to allow for expansion. Combine Ricotta, egg, spinach, Parmesan and salt in large bowl and mix thoroughly. Spread 1/2 the Ricotta mixture over the noodles. Press the artichokes evenly over the cheese. Top with 1/3 of Mozzarella. Lay 3 more noodles on top. Add the remaining Ricotta mixture and cover with another 1/3 of Mozzarella. Top with remaining 3 lasagna noodles and cover with remaining tomato sauce. Top with the rest of the Mozzarella. Cover loosely with a foil tent and bake 35 to 40 minutes. Uncover the last 5 or 10 minutes to let cheese color slightly. Let stand for 5 minutes before cutting.
tomato sauce, noboil, ricotta cheese, egg, freshly grated parmesan, salt, hearts, grated mozzarella
Taken from www.cookbooks.com/Recipe-Details.aspx?id=67698 (may not work)