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


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This recipe for LASAGNA FLORENTINE, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma (Iula Anderson, Rene's Mother)


1 1/2 lbs. ground meat
1 lg. can whole tomatoes
2 sm. cans tomato sauce
2 sm. cans sliced mushrooms
1 med. red onion, chopped
2 garlic cloves, minced
2 c. shredded mozzarella cheese
1 T. rosemary
1 T. basil
4 hardboiled eggs
1/2 bunch fresh spinach, chopped
1 pkg. extra wide lasagna noodles
freshly grated parmesan cheese

Saute meat, garlic and onions in skillet. When meat is brown, add tomatoes, sauce, mushrooms and herbs. Simmer for 2 hours. In 9x13 pan layer sauce, noodles, sauce, spinach and cheese. Layer ingredients until pan is filled. Top with parmesan cheese and bake at 350 degrees for 50-60 minutes.




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