1 cup cooked fresh spinach, drained
24 lasagna noodles
1 cup ricotta cheese
4 cups Marinara Sauce
2 cups mozzarella cheese
½ cup Parmesan cheese
Directions: Squeeze the excess water out of the spinach by pressing with an absorbent paper towel. Set aside. Cook the lasagna according to the package directions. Drain and rinse with cool water. In a medium bowl mix the eggs, ricotta, and spinach together. In a shallow glass casserole dish begin to layer the lasagna noodles, then spinach mixture, marinara sauce, mozzarella cheese, and Parmesan cheese.
Continue to layer, ending with lasagna, reserving some marinara, mozzarella, and Parmesan. Spread a thin layer of marinara sauce over the noodles. Top with mozzarella and parmesan. Bake uncovered at 350° for 45 minutes to 1 hour. Let stand 15 minutes before serving. Serves 6.
Get Your Iron UP↑: Serve with lemonade(vitamin C-rich beverage) to enhance iron absorption. *Note: Without the accompaniment of meat, this dish contains only non-heme iron which is not easily absorbed. Therefore, you may want to add cooked ground beef or an oral iron supplement may be necessary to get the desired amount of iron.
Get Your Iron DOWN↓: Enjoy coffee or tea with the meal to block iron absorption.
Posted on Thu, January 24, 2013
by Ronnetta Griffin filed under