Verified by stevemur
|12 ouncesItalian sausage|
|1/2 cupOnion; chopped|
|2 clovesGarlic; minced|
|8 ounceTomato sauce|
|7 1/2 ounceTomatoes; diced|
|1 teaspoonDried Oregano|
|1 teaspoonDried basil|
|6 Lasagna noodles|
|1 Egg; slightly beaten|
|15 ounceRicotta cheese; drained|
|1/3 cupParmesan Cheese; grated|
|1/4 teaspoonPepper; freshly ground|
|10 ounceFrozen spinach; thawed and chopped|
|8 ounceMozzarella; shredded|
|1 teaspoonExtra Virgin Olive Oil|
Florentine Lasagna Preparation
Remove casings from sausage and saute in a medium saucepan with onion on medium heat until brown and no longer pink. Drain off fat from sausage and then add garlic, tomato sauce, undrained tomatoes, oregano and basil. Bring to boiling and then reduce heat to low and simmer uncovered for 15 to 20 minutes.
While sauce is cooking, cook noodles in boiling water for 10 to 12 minutes until tender, but still firm. Drain noodles, rinse with cold water and drain well again. For cheese filling, mix the slightly beaten egg with the ricotta cheese, 1/4 cup of the parmesan cheese and black pepper. Fold the spinach into the cheese mixture.
In a 13 x 9 baking dish which has been lightly greased with olive oil, layer 3 noodles, half of the cheese mixture, half of the meat sauce and then half odf the mozzarella cheese. Repeat layers. Sprinkle with the remaining parmesan cheese at the end.
Bake uncovered at 375 deg F for 30 minutes or until heated through. Remove from oven and let stand for 10 minutes before serving.
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