Recipe(tried): Florentine Lasagna - Another idea for a festive colored dish

Hi Ralph,

Another festive-looving dish is Florentine Lasagna, made like regular lasagna but with spinach added to the filling so the layers come out red-white-and-green.

Florentine Lasagna
Servings: 8-12

1 standard jar of tomato-based pasta sauce (your favorite kind) or homemade pasta sauce, divided
1 package lasagna noodles, cooked and drained (or uncooked)

Filling:
1 (1-pound or 15-ounce) container of ricotta cheese
1 egg, lightly beaten
1 (8-ounce) bag shredded mozzarella cheese, divided
2 tablespoons shredded parmesan cheese
1 (10-ounce) package (or about half a 16-ounce bag) frozen chopped spinach, thaw and squeeze dry
dash nutmeg
grated parmesan (for topping)

Spread about 1/3 of the tomato sauce on the bottom of a 13x9-inch baking dish (I use a Pyrex casserole). Place enough lasagna noodles over the sauce to cover in a single layer, (they don't need to be cooked first), pressing them down into the sauce. Combine the filling ingredients using half of the mozzarella and spread half of the filling over the noodles. Top with another 1/3 of the sauce, another layer of lasagna noodles, then the remaining filling, a layer of noodles and top with sauce. Sprinkle with the remaining mozzarella cheese.

Cover the baking dish tightly with foil. Bake 1 hour at 375F.

Uncover and sprinkle generously with additional parmesan cheese. Bake 10 minutes, until cheese is bubbly and browned in spots. Great hot or cold!