Easy entertaining: date with a dish - Recipe

Ebony, April, 2002 by Charlotte Lyons

Yields 4 servings

CALORIES 540, TOTAL FAT 30.3G, CHOLESTEROL 82MG, CARBOHYDRATE 29.7G, FIBER 7.5G, PROTEIN 35.0G, SODIUM 971MG.

Spinach Lasagna

2   cups sliced mushrooms
1/2 cup chopped green pepper
1/4 cup chopped onion
1   clove garlic, minced
2   tablespoons olive off
1   15 1/2 jar spaghetti sauce
1/4 cup water
    teaspoon dried oregano,
    crushed
2   10-ounce packages frozen
    chopped spinach, cooked,
    well-drained
1   pound ricotta cheese
8   ounces lasagna noodles,
    cooked and drained
1/4 cup chopped onions
2   6-ounce packages mozzarella
    cheese slices
1/2 cup grated parmesan cheese

Cook and stir mushrooms, green peppers, onions and garlic in olive oil until tender. Add spaghetti sauce, water and oregano; mixing well. Cover; simmer 20 minutes.

Combine spinach, ricotta cheese and onions; mix well. Layer half of the noodles, sauce mixture, spinach mixture and mozzarella cheese in 11 3/4x7 1/2-inch baking dish, repeat, ending with sauce. Sprinkle with Parmesan cheese. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serve with additional Parmesan cheese, if desired.

Yields 8 servings

CALORIES 477, TOTAL FAT 26.1G, CHOLESTEROL 71MG, CARBOHYDRATE 37.4G, FIBER 5.1G, PROTEIN 24.9G, SODIUM 682 MG.