| Judy's Recipes Page 7 |
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| Spinach Tomato Alfredo Lasagna 1 10oz pkg frozen Chopped Spinach, thawed and squeezed dry 2 lbs cottage cheese, drained 8 oz shredded Mozzarella cheese 1/2 cup grated Parmesan cheese 2 eggs salt and pepper 1 24 oz can of Tomatoe sauce with Basil 1 jar Alfredo sauce 8 or 10 pieces of Lasagna cooked to almost done Preheat oven to 375. Combine spinach, cottage cheese Mozzarella, 1/4 cup parmesan, eggs, salt and pepper. Pour 3/4 cup tomatoe sauce in bottom of 13X9" baking dish. Next Layer 4 lasagna noodles. Spread half of spinach cheese mixture over layer of lasagna noodles. Top with 1 cup Tomatoe sauce Repeat layers and top with noodles, then alfredo sauce and 1/4 cup parmesan cheese Cover with foil and bake 1 hour or until bubbly. Uncover and bake 10 minutes more. Cool at least 10 minutes before serving. (Garlic Texas Toast and Lettuce and Cabbage Tossed Salad go well with this dish) |
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| Lettuce and Cabbage Salad In a large Salad bowl put: 1 head Lettuce torn in small pieces 1/2 cup Red Cabbage thinly sliced in julienne style 1/2 Red Onion Sliced and left in half rings 1/2 cup of fresh Julienne Carrots 1/2 cup diced Celery 4 Boiled Eggs sliced and cut in large pieces Sprinkle Garlic over these ingredients then Toss well Sprinkle Garlic flavored slivered Almonds over top Sprinkle Shredded Parmesan Cheese on top of salad Serve with your favorite individual dressing |