Spinach Lasagne

Lasagne, in the traditional form, is impossible to make kosher because of the combination of meat and milk and because often the meat is pork. I've modified the traditional dish here to use spinach instead of meat. I've also tried to produce a lighter and easier to prepare sauce. To avoid an extra pot to wash, I've used the "no-boil" lasagne noodles.

Ingredients

10 ounces frozen chopped spinach
3 cloves garlic, crushed
1 T. dried oregano
1 T. dried parsley
1 pound ricotta cheese
8 ounces grated mozzarella cheese
2 large eggs, slightly beaten
36 ounces chopped or crushed tomatoes
1 pound "no-boil" lasagne
3 ounces grated Parmesan cheese

Preheat the oven to 375°F.

Put the frozen spinach in the bowl of a food processor fitted with the metal blade, and process until broken up and nearly flaked. Add the garlic, oregano, parsley, ricotta, eggs, and mozzarella. Process briefly until the mixture is uniform. Pour about 1/4 of the tomatoes on the bottom of a 9" by 13" baking pan. Cover the tomatoes with a layer of lasagne noodles (uncooked). Spread 1/3 of the spinach/cheese mixture over the noodles. Repeat with tomatoes, noodles, and cheese, ending with a layer of plain noodles on the top. Pour the remainder of the tomatoes on top of the noodles. Sprinkle with the parmesan cheese. Cover tightly with foil. Bake for 1 hour. Remove the foil, and bake for an additional 15 minutes. If any of the noodles have not softened after the first hour, carefully tuck them under the sauce to be sure that they will soften during the final baking period. Let the lasagne sit for about 10 minutes before serving.

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