FLORENTINE LASAGNA

FLORENTINE LASAGNA image

Categories Pasta

Yield 6-8 servings

Number Of Ingredients 17

FLORENTINE LASAGNA
1 Tbsp. Bertolli Extra Light Taste Olive Oil
½ c. chopped onion
1 clove garlic, minced
1 lb. ground sirloin
2 Tbsp. Butter
1-32 oz. jar Bertolli Tomato and Basil sauce
1/2 lb. fresh mushrooms
1/2 c. each: green/yellow peppers
3 cloves garlic, chopped fine
2 Zucchini squash, peel on (or any other preferred vegetables
1/4 tsp. gr. black pepper
1/2 pkg. Bertolli extra wide lasagna noodles (8 oz.)
1-16 oz. pkg. frozen chopped spinach, thaw, drain well
1/2 c. grated parmesan cheese
1/4 tsp. gr. nutmeg
12-oz. mozzarella cheese, slice or shred

Steps:

Ahead of time, slice thin all the vegetables. In large pan, warm up Bertolli Tomato and Basil sauce and pepper. In skillet, add 1 tablespoon of Bertolli Extra Light Taste Olive Oil and sauté ground sirloin, onions, garlic, and other desired fresh vegetables in butter (if using hamburger, brown this separately and drain), add this to warming Bertolli Tomato and Basil sauce. Heat mixtures to almost boiling point, then reduce heat and simmer 15 min. Combine ricotta cheese, spinach, Parmesan cheese, and nutmeg; mix well. In 13X9" baking dish, layer sauce, lasagna, ricotta mixture and mozzarella cheese; repeat layers, ending with sauce. Bake, uncovered, 35 min. Let stand 10 min before cutting. MICROWAVE: Prepare recipe as directed above except for baking. Cover w/plastic wrap; vent corner. Microwave on HIGH 8 min.; rotate dish a half turn. Continue microwaving 6-to-8 min. or until sauce is bubbly. Uncover, let stand 10 min. before serving. Serve w/sour cream. MAKE AHEAD DIRECTIONS: Refrigerate: Unbaked lasagna may be covered, refrigerated overnight and baked, covered, in unpreheated oven at 375 ° F. for 70 minutes. Freeze: Unbaked lasagna may be covered and frozen up to 2 months. Let thaw to refrigerator temperature; bake, covered, in unpreheated oven at 375 ° F. for 70 min.