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Spinach Lasagna II

Reviewed: Feb. 2, 2013
This lasagna was absolutely delicious, but like most recipes, it's a better base-concept than word-for-word. I made this with whole-wheat noodles for extra nutrition and they didn't hinder the taste or tenderness at all. The sauce is much better if you use a typical jar of spaghetti sauce, or if you season the tomato sauce/paste yourself with whatever herbs/spices you like, and maybe some shredded carrot. Obviously, adding meat to the sauce is an easy tweak and it doesn't hurt the ratio of the dish one bit! I used fresh spinach (about two generous cups loosely packed and mixed into the ricotta/egg mixture.) Also, this is FANTASTIC if you slice up some brown mushrooms nice and thin and layer them between the ricotta and the sauce.
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