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  Individual Lasagna
 
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Submitted:
  2012-04-16
Prep Time:
  20 minutes
Yield:
  12
Difficulty Level:
  Quick and Easy
Category:
  Milchig (Dairy)
Meal:
  Lunch
  School or Work Lunch
  Dinner
  Kid Favorites
Course:
  Appetizers
  Main Dish
  Side Dish
Health Conscious:
  Low Fat
  Low Calorie
  Whole Wheat
Cuisine:
  Italian
Cooking Method:
  Bake
Occasion:
  Chanuka
  Shavuos
  Picnic
Main Ingredients:
  Cheese
  Noodles
  Tomato Sauce or Paste
  Spinach
Source:
  not specified
Bracha:
  Mezonos

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Individual Lasagna
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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.
 
Ingredients
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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