Lasagna Florentine

Using the Italian Spaghetti's sauce recipe below, I put together this lasagna dish. 2GoodBoys and Hubby thought that the sauce recipe was best suited for lasagna instead of alone over noodles. I have to agree!

Mix it up a bit by adding different cheeses like Provolone and Romano.


12 Whole Wheat Lasagna Noodles
4 Cups of Italian Spaghetti Sauce
1 bag Fresh Baby Spinach
1 pound Ricotta Cheese
2 Eggs
1/2 Cup Parmesan Cheese
3 cups Mozzarella cheese

Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles; cook until al dente, 8 to 10 minutes; drain. Using the same hot water, add the spinach leaves and cook just till wilted, drain the spinach and add to an ice water bath to stop the cooking. Drain once more and squeeze most of the water out of spinach. I do this by placing the spinach in a clean kitchen towel and pressing the water out.

In a small bowl, mix together the ricotta cheese, eggs, spinach and Parmesan cheese.

Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 4 of the lasagna noodles. Spread about 1/2 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering ending with layer of sauce and mozzarella cheese on top.

Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Enjoy!