Lasagna Florentine - cooking recipe

Ingredients

1/2 lb. Creamette lasagna, uncooked
2 Tbsp. olive oil
3/4 c. chopped onion
2 cloves garlic, finely chopped
2 (26 to 32 oz.) jars prepared spaghetti sauce
2 eggs, beaten
chopped parsley
1 (15 or 16 oz.) container Ricotta cheese
1 (10 oz.) pkg. frozen spinach, chopped, thawed and well drained
1 lb. shredded Mozzarella cheese, divided
1/2 c. grated Parmesan cheese

Preparation

Prepare lasagna according to package directions; drain.
In large saucepan heat oil; add onion and garlic; cook until tender. Stir in spaghetti sauce; simmer uncovered 15 minutes.
In medium bowl, combine Ricotta, spinach, 1/2 cup Mozzarella, Parmesan cheese and eggs.
Mix well.
In 15 x 9-inch baking dish, layer 2 cups sauce, half the lasagna, half the remaining sauce, all the spinach, half the remaining Mozzarella, remaining lasagna and sauce.
Cover. Bake at 350\u00b0 until bubbly (about 45 minutes).
Uncover; top with remaining Mozzarella and parsley.
Bake 15 minutes.
Let stand 10 minutes before serving.
Makes 12 to 15 servings.