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Lasagna, Cheese-Spinach II (D, TNT)
Source: Unknown
Serves: 6

9 lasagna noodles, cooked according to package instructions
1 400ml (14-oz.) can tomato sauce
1 150ml (5-oz.) can tomato paste
15ml (1 tbsp.) oil
1 250g (1/2 lb.) small can mushrooms, OR fresh
1 onion, chopped
1 clove garlic, chopped (optional)
Salt and pepper to taste
15ml (1 tbsp.) oregano
1 egg
1 300g (10-oz.) package frozen spinach, thawed, drained, OR 10 oz. fresh spinach, cooked, chopped, drained
250ml (1 cup) quark OR cottage cheese
200g (7 oz.) sliced Swiss cheese
75ml (1/3 cup) grated Parmesan cheese (if kosher available)

Soften onion and garlic in saucepan in oil. Add seasonings. Add mushrooms, tomato sauce, and paste. Cook until slightly thickened.

Combine egg, spinach, quark, and Parmesan, if available.

Oil 34cmx22cm dish (13"x9") lightly. Spread a few tablespoons of sauce on bottom. Place three noodles side by side over sauce, and cover with 1/3 of remaining sauce. Cover with three more noodles, the spinach/quark mixture, 1/3 of the sauce, and the last three noodles. Cover with the remaining sauce. Place the sliced Swiss cheese over the sauce.

Cover dish with foil, shiny side in. Bake at 180°C (350°F) for about 20 minutes, and remove the foil. Bake for another 10 minutes or so, until cheese is melted and sauce is bubbling. Remove, and let "settle" for about 10 minutes.

Enjoy with salad and a bottle of wine.

For a variation, I sometimes make roll-ups of the spinach/cheese mixture on each noodle, and place them in a casserole of the sauce, then bake them as above. Nice for a party. You can place them either lying down, or on end, with the spirals showing.

Poster's Notes:
I used to make my lasagna with quark all the time, when I could get it. It adds a certain "tam" which we love. BTW, the Swiss cheese will melt very like mozzarella.

Posted by Eleanor Jourard

Nutritional Info Per Serving: N/A