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Lasagna Florentine Recipe

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This recipe for Lasagna Florentine, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Brown
Added: Sunday, August 16, 2009


3/4 c chopped onion
2 cloves garlic, chopped
2 T olive oil
2 (26 oz) jars Classico di Firenze (Florentine
Spinach & Cheese)
1 (15 or 16 oz) container ricotta
4 c (1 lb) shredded mozzarella
1/3 c freshly grated Parmesan
2 eggs
1 (1 lb) pkg lasagna noodles, cooked as pkg
directs and drained
Fresh spinach leaves, optional

Half recipe for smaller amount. Preheat oven to 350. In large saucepan, over medium heat, cook onion and garlic in oil until tender. Add pasta sauce; simmer, uncovered, 15 minutes. In medium bowl, combine ricotta, 1/2 c. mozzarella, Parmesan and eggs, in 15x9" baking dish, layer 2 c. sauce, half of the cooked lasagna noodles, half of the remaining sauce, all of the ricotta cheese mixture, half of the remaining mozzarella, the remaining lasagna noodles and the remaining sauce. Bake, covered, until hot and bubbly, 45 minutes. Uncover, top w/ remaining mozzarella. Bake 15 minutes longer. Let stand 15 minutes. Garnish w/ fresh spinach leaves if desired.




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