Wednesday, February 18, 2009

Lasagna Florentine

3/4 cup chopped onion
2 cloves garlic, finely chopped
2 tbsp. olive oil
2 (26-oz) jars Classico Pasta Sauce, any flavor
1 (15 or 16-oz) container ricotta cheese
1 (10-oz) package frozen chopped spinach thawed and well drained
1 lb. Mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs
1 (1-lb) package Creamette Lasagna, cooked and drained

In large pan, cook onion and garlic in oil. Add pasta sauce; simmer 15 minutes. In bowl, mix ricotta, spinach, 1 cup Mozzarella, Paremesan and eggs. In 15x9-inch baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all the spinach mixture, half the Mozzarella, remaining lasagna and sauce. Cover; bake at 350 degrees for 45 minutes or until hot. Uncover; top with remaining Mozzarella. Bake 15 minutes. Let stand 15 minutes; top with parsley if desired. Refrigerate leftovers.

Makes 12 to 15 servings.

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