 Lasagna Florentine
Makes 8 servings
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Image © Publications International, Ltd.
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Lasagna Florentine
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Ingredients
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2
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tablespoons olive oil
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3
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medium carrots, finely chopped
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1
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package (8 to 10 ounces) sliced mushrooms
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1
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medium onion, finely chopped
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2
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cloves garlic, finely chopped
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1
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jar (1 pound 10 ounces) RAGÚ® Robusto®! Pasta Sauce
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1
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container (15 ounces) ricotta cheese
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2
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cups (8 ounces) shredded mozzarella cheese, divided
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1
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box (10 ounces) frozen chopped spinach, thawed and squeezed dry
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2
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eggs
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1/4
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cup grated Parmesan cheese
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1
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teaspoon salt
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1
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teaspoon dried Italian seasoning
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16
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lasagna noodles, cooked and drained
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1. Preheat oven to 375°F. In 12-inch skillet, heat olive oil over medium heat. Cook carrots, mushrooms, onion and garlic until carrots are almost tender, about 5 minutes. Stir in Pasta Sauce; heat through.
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2. Meanwhile, in medium bowl, combine ricotta cheese, 1-1/2 cups mozzarella cheese, spinach, eggs, Parmesan cheese, salt and Italian seasoning; set aside.
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3. In 13×9-inch baking dish, evenly spread 1/2 cup sauce mixture. Arrange 4 lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread one third of ricotta mixture over noodles; repeat layers, ending with noodles. Top with remaining sauce and 1/2 cup mozzarella cheese. Cover with foil and bake 40 minutes. Remove foil and continue baking 10 minutes or until bubbling.
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© Unilever
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Printed
from fbnr.com
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