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  Individual Lasagna
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Prep Time:
  20 minutes
Difficulty Level:
  Quick and Easy
  Milchig (Dairy)
  School or Work Lunch
  Kid Favorites
  Main Dish
  Side Dish
Health Conscious:
  Low Fat
  Low Calorie
  Whole Wheat
Cooking Method:
Main Ingredients:
  Tomato Sauce or Paste
  not specified

Units Converter
Individual Lasagna
I love pasta but it is quite tricky with portion control. This is a great recipe that allows you to make your lasagna and eat it too. It also looks pretty- so great for having guests like Channuka or Shavuos meal.
1 container (15 ounces) light ricotta cheese, drained and squeezed out for excess liquid (use cloth or doubled paper towel)
3 tablespoons olive oil
1-1/2 teaspoon dried basil
1/4 cup pine nuts, chopped finely (optional)
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1 box (10 ounces) frozen chopped spinach, thawed
2 cans (8 ounces each) tomato sauce
1 can(about 14 ounces) diced tomatoes
1/4 cup water
1 tsp garlic powder
1 box (9 ounces) no-boil lasagna noodles,broken into bite-size pieces

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Helpful Hints
*Can us a processor to whip all ingredients.

* To freeze: Cool completely; unmold; wrap each lasagna in foil; freeze. To reheat, remove 1 lasagna from freezer; unwrap. Thaw in microwave.

*Tofu can be substituted for ricotta
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