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Full Online Book HomeLearning KitchenPasta And Pastasauces - Lasagna Florentine
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Pasta And Pastasauces - Lasagna Florentine Post by :welmon Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2939

Click below to download : Pasta And Pastasauces - Lasagna Florentine (Format : PDF)

Pasta And Pastasauces - Lasagna Florentine

3/4 cup chopped onion*
2 cloves garlic
1 tbsp. olive oil*
2 (26 ounce) jars pasta sauce
1 (15 or 16 ounce) container ricotta
1 (10 ounce) package chopped frozen spinach, thawed and well drained
1 lb. mozzerella cheese
1/2 cup Parmesan cheese
2 eggs
1 (1 lb) package lasagna
*denotes optional

Preheat oven to 350° F.In large pan, cook onion and garlic in oil, add pasta sauce, simmer 15 minutes.

In bowl, mix ricotta, spinach, 1 cup mozzerella (grated), Parmesan cheese and eggs in 15x9 inch baking dish.

Layer 2 cups of sauce, half lasagna, half the remaining sauce, all the spinach mixture, half the mozzerella, remaining lasagna and sauce. Cover and bake at 350 degrees for 45 minutes. Uncover and top with remaining mozzerella, bake 15 minutes. Let stand 15 minutes before serving.

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1 1/2 pounds ground beef 1/3 cup salad oil -- optional 1/3 cup onion -- finely chopped 1 1/2 large garlic cloves -- minced 2 teaspoons salt 1/4 teaspoon black pepper 2 whole cloves 1/2 bay leaf -- dried 2 cans plum tomatoes – (1 lb., 1 1/2 oz. each) 12 ounces tomato paste 1 1/4 cups water 1 teaspoon oregano 1/4 teaspoon Accent® seasoning -- optional 2 teaspoons sugar Filling: 2 pounds ricotta cheese 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 teaspoon ground nutmeg 1 pound lasagna noodles -- cooked 1/4 pound Mozzarella cheese -- shredded 4 teaspoons Parmesan

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8 ounces uncooked lasagna noodles 1 tablespoon olive oil 1 (10 ounce) package frozen chopped broccoli or spinach, thawed and dried 2 tablespoons minced green onion 1 (15 ounce) container ricotta cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1 egg 1 (21 ounce) jar Alfredo sauce 1 cup shredded mozzarella cheese Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and