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| Lasagna Florentine submitted by Mom Johnson |
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Description
Double this recipe for a thicker version in a 9x13 inch baking dish. Yummy and a good source of iron from the spinach.
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Directions
Heat oil and garlic in a 3-quart saucepan over medium heat, stirring occasionally, until the garlic is light brown; discard garlic. Stir in marinara sauce and heat to boiling; reduce heat and simmer, uncovered for 15 minutes.
Heat oven to 350 degrees. Cook and drain noodles as directed on package. Mix spinach, ricotta cheese, salt and pepper.
Spread 1/4 cup sauce in the bottom of an ungreased rectangular baking dish. Layer with 2 noodles, about 3/4 cup sauce and 1 cup spinach mixture. Repeat layers 3 times. Spread with remaining sauce. Sprinkle with mozzarella cheese. Bake uncovered, about 25 minutes or until hot in the center. Let stand for about 10 minutes before cutting. 6 servings.
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Ingredients
 2 T. olive oil
1 clove garlic
4 cups marinara or spagetti sauce
8 uncooked lasagna noodles
2 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded mozzarella cheese
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