(r3) Lasagna < GuthrieFamily

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Lasagna Florentine

4 servings ~ 13 points each

Ingredients - per pan

1 16-oz carton ricotta cheese—whole milk is best
1 egg
1/4 c. grated Parmesan cheese
1/4 tsp. garlic powder
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1.5 32-oz jar spaghetti sauce—like the kind with chunky veggies
9 uncooked lasagna noodles
3 cups shredded mozzarella cheese

1 16-oz carton ricotta cheese—whole milk is best

1 egg

1/4 c. grated Parmesan cheese

1/4 tsp. garlic powder

1 10-ounce box frozen chopped spinach, thawed and squeezed dry

1.5 32-oz jar spaghetti sauce—like the kind with chunky veggies

9 uncooked lasagna noodles

3 cups shredded mozzarella cheese

Preparation

Preheat the oven to 375 degrees. In a medium bowl, combine ricotta, egg, Parmesan, garlic powder and spinach. Mix well.

Spread one third of the spaghetti sauce in the bottom of a lasagna pan or 11″x7″ brownie pan. Cover with 3 uncooked lasagna noodles. Top with half the ricotta mixture and then sprinkle with 1 cup mozzarella.

Spread with half the remaining spaghetti sauce. Top with another 3 noodles. Spread the rest of the ricotta mixture over the noodles and sprinkle with 1 cup mozzarella.

Top with the last three noodles, then spread on the rest of the spaghetti sauce. Sprinkle the rest of the mozzarella on top.

Cover with foil and bake 45-50 minutes or until noodles are tender. Let stand 5-10 minutes before serving.

Topic revision: r3 - 2011-07-17 - JMagGuthrie