Lasagna Florentine

This is a meatless recipe my meat-loving son will eat.  Since I first started making it, the jars of pasta sauce have gotten smaller and so the instruction to rinse the jar with wine and mix it in.  If I schmeer the bottom of the pan with sauce instead of using as much as it calls for, I don’t need quite as much sauce and it still works.  It is important to use oven-ready noodles and to bake it with the foil. And the resting time is necessary as well.  It can be made ahead and refrigerated overnight, but bake it an extra 5-10 minutes.


Lasagna Florentine

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Nutrition per portion

  • 1 jar pasta sauce
  • 1/4 c white wine to rinse jar with (optional)
  • 1 16-oz container ricotta cheese
  • 1 egg
  • 1 10-oz box frozen chopped spinach, thawed, drained, and squeezed
  • 1/4 c grated Parmesan cheese
  • 1/4 tsp garlic powder
  • 9 uncooked oven-ready lasagna noodles
  • 3 c shredded Mozzarella cheese
  1. Preheat the oven to 375 degrees.
  2. Pour sauce into medium bowl, then rinse jar with wine. Stir to combine. (This step is optional–you can use the sauce straight from the jar.)
  3. In another medium bowl, combine ricotta, egg, Parmesan, garlic powder and spinach. Mix well.
  4. Spread one third of the spaghetti sauce in the bottom of a 11″ x 7″ brownie pan.
  5. Cover with 3 uncooked lasagna noodles. Top with half the ricotta mixture and then sprinkle with 1 cup mozzarella.
  6. Spread with half the remaining spaghetti sauce.
  7. Top with another 3 noodles. Spread the rest of the ricotta mixture over the noodles and sprinkle with 1 cup mozzarella.
  8. Top with the last three noodles, then spread on the rest of the spaghetti sauce. Sprinkle the rest of the mozzarella on top.
  9. Cover with foil sprayed with cooking spray.
  10. Bake 45-50 minutes or until noodles are tender.
  11. Let stand 10 minutes before serving.

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