Lasagna Florentine is a lovely variation on the traditional Lasagna. This is a vegetarian recipe that uses delicious ingredients such as Ricotta and parmesan. Mixed together with spinach creates a divine filling tasty meal. I always use this as a main dish but any leftovers, are reheated for the next day. Also I use Tomato Sauce as the for this recipe and it works well every time. I have gone vegetarian a few days a week and this is one of the most popular. Overall, Lasagna Florentine has to be one of my favourites with the texture, flavours and aroma all making is delicious.
- Combine the egg, ricotta, and Parmesan in a mixing bowl, stirring to combine.
- Stir in the spinach.
- Spread one third of the spaghetti sauce over the bottom of a 12×8 inch (30×20 cm) baking dish.
- Place 3 uncooked lasagna noodles on top, top with half the ricotta mixture and one third of the mozzarella.
- Spread half the remaining spaghetti sauce on top.
- Add 3 more noodles, the remaining ricotta mixture, and half the remaining mozzarella.
- Top with the remaining noodles, spaghetti sauce, and mozzarella.
- Cover tightly with aluminum foil and bake in a preheated 375F (190C) oven until the noodles are tender, 45 to 50 minutes.
- Let stand for 10 minutes before serving.