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MainRecipesPasta | Lasagna Florentine

   Lasagna Florentine submitted by Mom Johnson
Double this recipe for a thicker version in a 9x13 inch baking dish. Yummy and a good source of iron from the spinach.

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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v 2 T. olive oil
v 1 clove garlic
v 4 cups marinara or spagetti sauce
v 8 uncooked lasagna noodles
v 2 pkg. (10 oz.) frozen chopped spinach, thawed and drained
v 1 cup ricotta cheese
v 1/2 tsp. salt
v 1/4 tsp. pepper
v 1 cup shredded mozzarella cheese

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