Lasagna Florentine

 

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This Lasagna Florentine was fabulous. Everyone cleaned their plates, even the grandchildren! It makes a huge 9” x 13” pan, enough to feed 8 people one large piece. You can prepare this recipe early in the day so all you have to do is cook it at supper time if you want. It is a little time consuming to make, like any lasagna, but well worth it. It is also great as leftovers.

 

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Ingredients

 

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In a large pot, boil the lasagna noodles

according to the package directions.

Do not over cook the noodles.

 

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Drain and set aside in a little water

to keep them from sticking together.

 

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In a large frying pan over medium

heat cook the oil, carrots, onions and

garlic until carrots are almost

tender, about 5 minutes.

 

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Stir in the tomato sauce and spaghetti sauce.

Heat through then turn to a simmer.

 

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In a medium bowl add the ricotta cheese,

1-1/2 cups of the mozzarella cheese, spinach,

Parmesan cheese, eggs, salt and Italian seasoning.

 

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Using a spoon, mix all of the ingredients together.

 

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Spray a 9” x 13” baking pan with cooking oil.

 

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Spread 1/2 cup of the sauce on the bottom of the pan.

 

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Place four lasagna noodles (shake off the water)

on top of the sauce, overlapping the edges.

 

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Spread 1/3 of the cheese mixture

over the noodles. Repeat with the sauce,

noodles and cheese mixture 2 more times.

 

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Top with the last 4 noodles.

 

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Spread all of the remaining sauce over the top.

 

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Sprinkle the remaining 1/2 cup of

mozzarella cheese evenly over the top.

 

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Cover tightly with foil.

 

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Place in a preheated 375 degree oven

for 40 minutes then remove the foil.

 

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Place back in the oven, uncovered, for 10 minutes.

 

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Let sit for 5 minutes, cut into 8 pieces and serve.

 

Lasagna Florentine

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

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Ingredients

  • 2 Tbsp olive oil
  • 3 medium carrots, peeled and finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 – 24 oz jar spaghetti sauce
  • 1 – 8 oz can tomato sauce
  • 1 – 15 oz container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 box (10 oz) frozen chopped spinach thawed and squeezed dry.
  • 1/4 cup grated Parmesan cheese
  • 2 eggs, slightly beaten
  • 1 tsp salt
  • 1 tsp Italian seasonings
  • 16 lasagna noodles

Directions

  1. Preheat oven to 375 degrees.
  2. In a large pot filled with water, cook the lasagna noodles according to the package directions. Do not overcook. Drain and put back into the pot with just enough water to keep them from sticking together.
  3. In a large frying pan over medium heat cook the oil, carrots, onions and garlic until the carrots are almost tender, about 5 minutes.
  4. Add the tomato sauce and spaghetti sauce cooking until hot, then turn to a simmer.
  5. In a medium bowl mix together the ricotta cheese, 1-1/2 cups mozzarella cheese, spinach, Parmesan cheese, eggs, salt and Italian seasonings.
  6. Spray a 9″ x 13″ baking pan with cooking oil.
  7. Spread 1/2 cup of the sauce on the bottom of the pan.
  8. Place four lasagna noodles (shake off the water) on top overlapping slightly.
  9. Spread 1/3 of the cheese mixture on top of the noodles.
  10. Repeat two more times – sauce – noodles – cheese mixture.
  11. Top with the last four noodles.
  12. Spread the remaining sauce evenly on top of the noodles.
  13. Evenly sprinkle the remaining 1/2 cup of mozzarella cheese on top.
  14. Cover with foil and bake for 40 minutes.
  15. Remove the foil and cook, uncovered, 10 more minutes or until bubbly.
  16. Let sit for 5 minutes, cut into 8 pieces and serve.

http://www.InDianesKitchen.com

 

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42 Comments »

  1. Never tried carrots in this dish.I always make pasts n the roller machine I bought some 30 years ago in Rome. It is hard work but make enough to dry in lasagna sized sheets. I can dry them and store ready to use as anything pasta. Ill try your recipe as all else you gave us was good food idea. My blog today is a Vampire murder mystery.

    Liked by 2 people

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