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San Jose, California Alumnae Chapter

Recipe Collection

Connie Goddard's Spinach Lasagna:

Ingredients:
1 (10 ounce) package lasagna noodles
1 (20 ounce) package spinach, washed and spun dry
2-4 cloves garlic
1 cup sliced mushrooms
2 cups chopped onion
10 ounces ricotta cheese
6 ounces feta cheese, crumbled
1 tsp each paprika, oregano, dried basil, black pepper
1/2 tsp salt
1 (26 ounce) can or jar spaghetti sauce
2 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
1 egg

Instructions:
Cook noodles 3/4 recommended time and drain. (I used noodles that did not have to be cooked first)

Place spinach in dry skillet over medium heat. Cover. Stir occasionally until all spinach is wilted. Set aside.

Sauté mushrooms, onions, and garlic in olive oil over medium heat for about 10 minutes. Add ricotta, feta, cooked spinach and spices to onion mix. Heat through. Add the egg. Mix well.

In a lasagna dish, layer 1/3 of the noodles, 1 cup mozzarella, 1/3 of the spaghetti sauce, 1/2of the spinach filling. Repeat. Top with remaining noodles, sauce, and remaining cheese. Cover and bake at 400 degrees for 45 minutes. Uncover and continue for 30 minutes or until cheese is browned on top.

Let stand at room temperature for 15 minutes to set. Yield: 8 servings.

Thanks to Connie Goddard for this delicious classic!