| If you love lasagna, like we do, but only make it when you have family and friends over because it makes too much, give this recipe a try. Assembly only takes about 15 minutes. Put the spinach in a strainer and run warm water over it to thaw it quickly. You can have dinner on the table in about an hour. |
| Spinach Lasagna for Two |
| 8 lasagna strips, cooked |
| 2 cups traditional tomato sauce |
| 8 oz. ricotta cheese |
| 4 oz. mozzarella cheese, grated |
| 1/4 cup Parmesan cheese, grated |
| 1 egg |
| 1/2 pkg. frozen spinach, thawed and drained |
| Pinch of nutmeg |
| In a bowl, combine the ricotta, mozzarella, parmesan, egg, spinach, and nutmeg. |
| Use a loaf pan or individual lasagna dishes. |
| Put a little of the tomato sauce in the pan and spread it to cover the bottom. |
| Begin layers, first with 2 lasagna strips laid side by side. You will probably have to cut them to fit the length of your pan. |
| Then add a thin layer of the cheese mixture followed by a layer of sauce. |
| Repeat this 3 more times, ending with the sauce layer. |
| Cover pan with foil. Bake in 375-degree oven for 45 minutes. |
| Allow to sit for 10-15 minutes before serving. |
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| MANGIA BENE PASTA |