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Florentine Lasagna
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Rating: 4.2/5 (24 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 635
% Daily Value**
Total Fat 23g
35%
Saturated Fat 13g
20%
Unsaturated Fat 1g
Cholesterol 87mg
29%
Sodium 380mg
16%
Total Carbohydrate 72g
24%
Dietary Fiber 2g
6%
Sugars 2g
Protein 33g
Vitamin A  23%Vitamin C  5%
Calcium  81%Iron  8%
Potassium  9%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Florentine Lasagna

Date Added: June 29, 2015

Ingredients:

1 lb Fresh Spinach
1 lb Fresh Mushrooms chopped coarsely
1 cup Onion chopped
1 Garlic clove minced
2 tablespoons Olive Oil
3 cups Ricotta Cheese
1 2/3 cups Parmesan Cheese divided
1 Egg
1/2 teaspoon Salt
1/2 teaspoon Pepper
3/4 teaspoon Dried Basil
3/4 teaspoon Dried Oregano
16 Lasagna Noodles
4 1/2 cups Mozzarella Cheese shredded
Marinara Sauce
tablespoon Parmesan Cheese extra
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Directions:

1. Steam spinach until tender; press out excess moisture and chop coarsely.

2. Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool.

3. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl.

4. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.

5. Cook lasagna according to package directions; rinse under cool water and drain thoroughly.

6. Place four lasagna strips in bottom of lightly oiled 9x13 inch pan, overlapping slightly.

7. Top with 2 c of spinach filling. Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan.

8. Repeat layering two more times and top with remaining four lasagna strips.

9. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil.

10. Preheat oven to 350~ and bake, covered, for 1 hour.

11. Remove from oven and keep warm at least 30 minutes before cutting.

12. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired).

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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Mushroom, Tomato, MSG, Cheese, Garlic, Onion, Olive Oil allergies.
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