"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Whole Wheat Lasagna Floretine Recipe

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This recipe for Whole Wheat Lasagna Floretine, by , is from The Family Jewels Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosalie Pisane
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes Hodgson Mill Whole wheat lasagna noodles uncooked
5 eggs
3# ricotta cheese
4cups shredded mozzerella cheese
1cup grated parmesan cheese
2boxes steamed choppedspinach or 11/2 bags fresh spinach steamed and drained well
Tomato sauce cooked with crumbled sausage-approx. 3 can of tuttorosa italian tomatoes

Directions:
Directions:
preheat oven 375
Spray baking pan(about 14x10x3)with pam
remove lasagna sheets from box. do not boil will cook in the pan with the other ingrediants.
In large bowl mix eggs with ricotta cheese, add well drained spinach, 2cups mozzarella and parmesan,salt and pepper to taste.

To Assemble

spread 1 cup sauce to bottom of pan.
layer uncooked lasagna noodles to cover bottom of pan.
layer ricotta mixture.
sprinkle with mozzarella cheese.
spread some sauce over top.
repeat previous steps for four layers ending with sauce.
bake covered for 50 or 60 minutes or until bubbling. uncover for the last 20min.
let lasagna rest for 15 min befor serving

Number Of Servings:
Number Of Servings:
a lot
Preparation Time:
Preparation Time:
long
Personal Notes:
Personal Notes:
important not to cook lasagna noodles just add raw to pan.
spinach must be very well drained

 

 

 

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