Lasagna Florentine

Ingredients

• 1 16-oz carton ricotta cheese—part-skim is best
• 1 egg
• 1/4 c. grated light Parmesan cheese
• 1/4 tsp. garlic powder or 1/2 tsp jarred garlic
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• 1 jar spaghetti sauce + 1/4 c white wine to rinse it
• 9 uncooked lasagna noodles
• 3 cups shredded part-skim mozzarella cheese

Preparation

1. Preheat the oven to (it says) 375 degrees.
2. Pour sauce into medium bowl, then rinse jar with wine. Stir to combine.
3. In another medium bowl, combine ricotta, egg, Parmesan, garlic powder and spinach. Mix well.
4. Spread one third of the spaghetti sauce in the bottom of a 11" x 7" brownie pan.
5. Cover with 3 uncooked lasagna noodles. Top with half the ricotta mixture and then sprinkle with 1 cup mozzarella.
6. Spread with half the remaining spaghetti sauce.
7. Top with another 3 noodles. Spread the rest of the ricotta mixture over the noodles and sprinkle with 1 cup mozzarella.
8. Top with the last three noodles, then spread on the rest of the spaghetti sauce. Sprinkle the rest of the mozzarella on top.
9. Cover with foil sprayed with cooking spray.
10. Bake 45-50 minutes or until noodles are tender.
11. Let stand 10 minutes before serving.

( 365 One Dish Meals )