Lasagna Florentine from Ann Gottschalk

Lasagna Florentine

From Ann Gottschalk

4 oz. Lasagna noodles

1 10 oz. Pkg. Chopped frozen spinach

2 cups thick spaghetti sauce (jar, can or homemade)

2 eggs

1 cup (1/2 pint) ricotta or cottage cheese

3 tbs. Minced onion

1 tbsp. Minced parsley (if you have)

¾ tsp. Salt (I use less)

½ pound mozzarella cheese, thinly sliced

¼ cup parmesan cheese (grated or shredded

Cook noodles according to directions.  Add 1 tbsp. oil to water, drain, and rinse well with cold water.  Lay noodles on paper towels until ready to use.  Cook spinach according to pkg. Directions, drain thoroughly. 

Cover bottom of baking dish with thin layer of sauce.  Beat eggs in medium bowl, blend in ricotta or cottage cheese, spinach, onion, parsley, salt and pepper.

In 11x7x2 baking dish, layer in order half the following:  noodles, ricotta cheese mixture, mozzarella slices, and sauce.  Repeat with remaining ingredients.  Top with parmesan cheese.  At this point, lasagna may be baked or it may be covered and refrigerated for one or two days.  Bake at 350 degrees, 30 to 35 minutes (slightly longer if refrigerated) or until bubbly.  Let stand 10 minutes before cutting.  Makes 4 to 6 servings.  (I bake the doubled recipe’ 45 to 50 minutes).

I usually double the recipe’ and use a large 15X9 Pyrex dish or lasagna pan.  Hint:  I cook six strips of lasagna noodles for the double recipe’.  

Serve with a tossed salad, French bread, tea and spumoni or other ice cream.  Enjoy!