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FLORENTINE LASAGNA CASSEROLE
3/4 cup chopped Vidalia onion
2 cloves garlic, finely chopped
2 tablespoons virgin olive oil
2 - 26 oz jars of pasta sauce (I use Ragu)
1 - 15 or 16 oz. container of ricotta cheese
1 - 10 oz. package frozen chopped spinach
(thawed and well drained)
1 lb. mozzarella cheese, shredded
1/2 cup grated Parmesan Cheese
2 eggs
1 - lb. pkg of lasagna
In large pan, cook onion and garlic in oil. Add pasta sauce; simmer 15
minutes. In bowl mix ricotta spinach, 1 cup mozzarella, Parmesan and
eggs.
In 15 x 9 inch baking dish, layer 2 cups of sauce, half the lasagna,
half the
remaining sauce, all of the spinach mixture, half of the mozzarella,
remaining lasagna and sauce. Cover and bake at 350 for 45 minutes.
Uncover
top with remaining cheese and bake 15 minutes. Let stand and then
slice.
 
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