Tomato Sauce
12 Lasagna Noodles
3 cups Ricotta / Cottage Cheese plus 2 beaten eggs, 1/2 lb raw spinach (chopped, plus dash of Nutmeg
1 lb shredded mozzarella cheese
1/2 cup grated Parmesan or Romano cheese
9×13” pan
In layers:
Spread a little sauce over bottom of pan
Cover with a layer of noodles about 1/3
Layer of 1/2 the Ricotta/cottage cheese Spinach
Sauce about 1/3 remaining
1/2 the mozzarella
Another 1/3 noodles
Remaining filling
Sauce
Remaining Mozzarella
Remaining noodles
Large helping of sauce
Top with Parmesan or Romano Cheese
Bake 45 Minutes at 375°
Let stand 10 Minutes before serving
Adapted from The Moosewood Cookbook by Molly Katzen, 1977
