Tennessee Country Lasagna Monday, October 6, 2008

Ingredients

2 10 oz pkg chopped spinach
1 1/2 cups part skim ricotta cheese
1 egg
1 clove minced garlic
salt and pepper to taste
2 1/2 cups tomato sauce
4 to 6 oz country ham, finely chopped
6 no boil lasagna noodles
1 cup (4 oz) part skim mozzarella cheese, shredded

Directions

Preheat oven to 375 deg. Thaw the spinach and squeeze it dry. Stir ricotta, spinach, egg, garlic, salt and pepper to mix completely. Set aside. In a heavy non-stick skillet, cook the country ham, stirring until cooked (about 2 minutes). Stir in tomato sauce. In an 8 inch square baking dish, spread 1/4 of tomato sauce. Layer 2 noodles, 1/3 spinach filling, and 1/3 of remaining tomato sauce. Repeat twice. Top with mozzarella. Bake 35 to 40 minutes until bubbly and browned. Let stand 5 minutes before serving.

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