MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spinach Ricotta Lasagna
 Categories: Pasta
      Yield: 8 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      1 lg Green pepper
      8    Tomatoes; skinned
      2    Bay leaves; up to 3
      2 tb Fresh parsley; up to 3 tb,
           - finely chopped
      2 ts Basil
      2 ts Oregano
      1 tb Olive oil; for sautéing
           Salt and pepper; to taste

MMMMM---------------------OTHER INGREDIENTS--------------------------
     12    Lasagna noodles
     15 oz Ricotta cheese
      2 c  Mozzarella cheese; grated
      6 c  Fresh spinach (7-1/2 oz);
           - shredded
 
  This lasagna has a very delicate flavor. For a stronger flavor
  substitute mature cheddar for the Italian cheeses. You will need
  almost 5 cups, grated. TVP can also be added to the tomato sauce, in
  which case it will need a little extra water or vegetable stock and
  tomato paste added too.
  
  Chop peppers finely. Chop tomatoes. Sauté herbs and vegetables in
  the oil very briefly, add to the tomato paste, then let all sauce
  ingredients cook slowly for 15 to 20 minutes. Use you heaviest pot
  and stir often. If the sauce is too thick to flow, add a little
  water. While the sauce is cooking, boil the pasta in salted water
  until it is soft but not soggy--about 10 minutes. Now oil a deep
  rectangular casserole dish and make your lasagna as follows:
  
  * A layer of pasta, laid flat, just overlapping
  * A layer of ricotta cheese
  * Cover with sauce
  * A layer of raw spinach
  * A layer of pasta
  * A layer of ricotta cheese
  * Cover with sauce
  * Another layer of spinach
  
  Repeat until you have no more room, finishing with a layer of
  mozzarella cheese. I use an 11x13" dish with 4 strips to each layer
  (3 layers). Bake the lasagna at 350°F for about 30 to 35 minutes,
  covering with aluminum foil. Remove the foil for the last 10 minutes
  so the cheese browns. Serve with a crisp green salad.
  
  Recipe by Vegetarian Food For All by Annabel Perkins
 
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