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Recipe of the Month

"Liz's Lasagna"



  • 8 oz. Westbrae Whole Wheat Lasagna
  • 3 cups tomato sauce
  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 1/2 lbs. fresh spinach (about 2 bunches) washed, well-drained, chopped
  • 2 lbs ricotta cheese
  • 1 cup parmesan cheese, grated
  • 3 eggs, beaten
  • 1/2 tsp. salt
  • freshly ground pepper to taste
  • 1 lb. mozzarella, grated (about 2 1/2 cups)
  • 1 6-oz. can black olives, sliced

Cook lasagna. In the meantime, heat olive oil in skillet. Saute onion and garlic in oil until tender. Add spinach and cook, stirring until wilted. Press out excess liquid and add it to tomato sauce. Combine spinach mix with ricotta, 3/4 c. parmesan, eggs, salt, pepper and mix well. Oil an 8" x 12" baking pan. Pour in a small amount of sauce to moisten bottom, and put down a single layer of noodles. Spread about half of spinach/cheese mixture  over noodles. Top this with half the grated mozzarella and one third of olive slices. Bake uncovered at 350 degrees for 50 minutes. Let stand at room temperature for 10 minutes before slicing. Serves 4.

Note: Whole grain products yield more nutrients and fiber than bleached, over-processed flours. Whenever possible, choose whole grains. It's the right choice.

To reduce saturated fat and total fat, choose low-fat or skim ricotta and mozzarella cheeses.

Recipe source: Westbrae Natural Organic Whole Wheat Lasagna.

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