Irene Eslinger, Coleharbor, ND
3/4 cup chopped onion
2 cloves garlic, finely chopped
2 tablespoons olive oil
2 (26-ounce) jars pasta sauce
15 ounces ricotta cheese
10 ounce-package frozen, chopped spinach, thawed and well drained
8 ounces low fat mozzarella cheese, shredded (2 cups), divided
8 ounces farmers cheese, shredded, divided
1/2 cup parmesan cheese
1 pound lasagna noodles, cooked and drained
In large saucepan, cook onion and garlic in oil until tender. Add pasta sauce. Simmer uncovered 15 minutes. In medium bowl, combine eggs, ricotta cheese, spinach, 1/4 cup mozzarella cheese, 1/4 cup farmers cheese and parmesan cheese. Mix well. In 9 x 13-inch baking dish, layer 2 cups sauce, half the lasagna noodles, half the remaining sauce, all the spinach mixture, half the remaining mozzarella and farmers cheese, remaining lasagna noodles and rest of the sauce. Cover, bake at 350 degrees for 45 minutes or until bubbly. Uncover; top with remaining mozzarella, farmers cheese and parsley. Bake uncovered 15 minutes. Let stand 15 minutes before serving.
Makes 12 servings.