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Fillo Lasagna With Spinach Ricotta

Ingredients:

1 8oz fresh pack Fillo Dough

1 lb. ground beef
1 medium sweet onion chopped
3-4 cloves garlic pressed
8oz tomato paste
16oz tomato sauce
16oz diced tomatoes drained
2 tsp dried basil

32oz part skim Ricotta
3/4 cup graded Parmesan Cheese
2 eggs
8oz frozen chopped spinach (thawed and drained)
2 8oz bags shredded mozzarella cheese (or more)
spray oil

Instructions:

Cook meat, onion, garlic until browned, drain grease. Add tomato paste, sauce, diced tomatoes, basil and stir; simmer about 15 minutes or until sauce is reduced to proper consistency.

In a large bowl add Ricotta, eggs, 1/2 cup Parmesan, spinach; mix until thoroughly combined.

Using a lasagna pan , spray pan with spray oil, layer one third of a fresh pack of the Fillo dough, use spray oil lightly between sheets. Spread layer of Ricotta mixture, then spread 8oz bag mozzarella, spread layer of 1/2 of the meat/sauce. Repeat layer of 1/3 Fillo/ Ricotta mixture/ mozzarella, then the rest of the meat/sauce. Top with rest of Fillo, and then sprinkle remaining Parmesan cheese.

Bake at 375 degrees for 35 to 45 minutes, or until Fillo browns and lasagna is hot throughout.

Notes:

Can substitute chopped green squash, mushrooms, and extra onions for ground beef to make a vegetarian lasagna.

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