SPINACH LASAGNA for TWO
 

SPINACH LASAGNA for TWO:

If making a huge lasagna is out of the question or too time consuming, buy a few small individual lasagna baking dishes and make this meatless recipe which serves two, or double or triple the recipe and freeze some of the lasagna for future suppers.

( Amazon has 9-by-5-1/2-Inch Individual Lasagna Bakers, Set of Two, Cerise Red plus one that is 7 inch by 5 inch by 2 inch in green )

8 lasagna strips
8 ounces ricotta cheese
4 ounces mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
1 egg
1/2 (10-ounce) box frozen spinach, thawed and drained
Pinch of nutmeg
2 cups traditional tomato sauce


Directions:
Cook lasagna strips in boiling salted water for the time recommended on the package.

Drain the pasta, rinse with water and set aside.

In a bowl, combine the ricotta, mozzarella, Parmesan, egg, spinach, and nutmeg.

Use small individual lasagna baking dishes.

Put a little of the tomato sauce in the pan and spread it to cover the bottom.

Begin layers, first with 2 lasagna strips laid side by side. You will probably have to cut them to fit the length of your pan.

Then add a thin layer of the cheese mixture followed by a layer of sauce.

Repeat this 3 more times, ending with the sauce layer.

Cover pans with foil. Bake in 375-degree oven for 45 minutes. You might want to put them on a cookie tray.

Allow to sit for 10-15 minutes before serving.

Serve with a nice crusty bread, like ciabatta bread and a green salad