Whole Wheat Lasagna Floretine Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:preheat oven 375º
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 |
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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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