Recipe: Lasagne Squares (Parade magazine, 1970's)

LASAGNE SQUARES

8 ounces lasagne noodles, uncooked
FOR THE SAUCE:
1 medium onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 (28 ounce) can tomatoes
1 (6 ounce) can tomato paste
1/4 cup minced fresh parsley
1/2 teaspoon oregano
1 bay leaf
FOR THE FILLING:
1 (10 ounce) package frozen chopped spinach, cooked and drained
1 pound ricotta cheese
1 egg
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
8 ounces mozzarella cheese, grated

Cook lasagne noodles according to package directions; drain.

Saute onion, green pepper and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano and bay leaf. Simmer uncovered for 20 minutes.

Combine spinach, ricotta, egg, 1/4 cup Parmesan, salt and pepper.

Spoon 1/3 tomato sauce in bottom of lasagne dish or 13 x 9 inch baking dish. Cover with 1/3 lasagne noodles, 1/2 spinach-ricotta filling, 1/2 mozzarella and 1/4 Parmesan. Repeat layers, using 1/2 remaining sauce and noodles, and all remaining filling. Top with remaining noodles, sauce, Parmesan, mozzarella.

Bake at 350 degrees F for 45 minutes. Let stand a few minutes before cutting into squares for serving.

Makes 6 servings
Source: Parade Magazine, May 6, 1977 -
Beth Merriman, Parade Food Editor - Parade Test Kitchen

Link to original recipe in Google newspaper archive:
http://news.google.com/newspapers?id=zvRJAAAAIBAJ&sjid=sYQMAAAAIBAJ&&pg=4172,2557213