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Italian   -   Florentine Lasagna   adapted from Laura Law

  • 1 Bag Frozen Spinach
  • 1 Pound Fresh Mushrooms -- coarsely chopped
  • 1 Small Onion -- chopped
  • 2 Cloves Garlic -- minced
  • 1 Tb Olive oil
  • 1 1/2 Cups Cottage Cheese
  • 2 Cups Romano Or Parmesan Cheese -- divided
  • 1 Egg
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black pepper
  • 1/4 Teaspoon Nutmeg
  • 3/8 Teaspoon Dried basil
  • 3/8 Teaspoon Dried oregano
  • 8 Lasagna noodles
  • Marinara Sauce Or Tomato-Sauce
Directions Thaw spinach; squeeze out excess moisture.
Chop mushrooms and onions and mince garlic
Saute over medium-high heat until onions are tender; mix with marinara or tomato sauce.
Thoroughly mix cottage cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add spinach
Soak lasagna noodles in warm water for about 15 minutes. Alternately, you can cook according to package directions, but I find it easier to work with if it is still a bit rigid. If you cook it, rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly.
Top with 2 c of spinach filling, sparse marinara layer, Sprinkle with 1/3 of shredded cheese . Repeat layering until pan is nearly full and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese.
(Can be refrigerated a day in advance of baking if desired.)
(Ricotta cheese can be used instead of cottage if you prefer a richer taste.
Serves 6
Time to Make 0:00

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