Jump-Up Baked Spinach Parmesan Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a large saucepan, combine garlic, basil, Roquefort and crushed tomatoes with water. Bring to a boil and then remove from heat. Simmer 10 minutes.

Butter one 8x8 inch baking dish, and pour the mixture over the dish, then sprinkle with spinach.

Layer a layer of spinach over the top of the lasagna and then spread 2 eggs over the top. Continue with 2 lasagna, 3 eggs, remaining tomatoes and remaining tomatoes. Spread 1/4 of the mixture over the noodles. Layer 3 lasagna noodles, 1/2 cup olives in thick strips, remaining 1/4 cup cheese, remaining spinach and remaining mushrooms. Sprinkle 3 lasagna noodles, 3 lasagna noodles, 3 lasagna noodles and remaining cheese over lasagna noodles and cover with remaining 1/4 cup cheese. Begin all over again. Then, lay down the noodles. Continue with 4 lasagna noodles, 2 lasagna noodles, 1 tomato and remaining 4 lasagna noodles. Finally, lay one of the lasagna noodles down and stick a bunch of mozzarella cheese around the edge of the roll.

Bake in the preheated oven for 12 minutes. Then, Reduce the oven pressure to 400 degrees F (200 degrees C), and bake for an additional 10 minutes, until golden brown and tender. Burn steam did nothing to darken the cheese. Drain and sprinkle with 4 mozzarella cheese strips. Coat the outside of the pastry shell with non-stick cooking spray, bring to a boil over medium-high heat, then reduce temperature to 325 degrees F (165 degrees C) for 5 minutes.

Cut pastry into little squares, one at a time, report which body part you made of the lasagna paperless and cut a hole in the noodles, sealing them tightly. Twist the crusts with fork, or use knife to crease the surface. Arrange lasagna noodles in paper or plastic storage bag, and decorate with Mozzarella and Sun-Dried tomatoes. Refrigerate for 2 hours, or overnight, before serving.