Teresa’s Lasagna (Florentine)

**It’s called Florentine if you use spinach

For meat layer: Brown about 1½ lbs. lean ground beef, turkey, pork, Italian sausage or any combination in a large pot. Open a can of Marinara sauce, add to browned meat with about a cup of water; heat through (about 20 minutes).

For cheese layer: In a mixing bowl mix together:
1 (15 oz.) container ricotta cheese                                     1 egg
1 cup grated parmesan seasoning to taste
1 cup grated mozzarella cheese chopped fresh basil and parsley.

Place one layer of uncooked lasagna in a glass 15x10x2 baking dish. Spoon not quite ½ the meat mixture over pasta, then ½ the cheese mixture over that. If you like, you can add a layer of fresh or thawed frozen spinach (it’s really delicious, and the kids won’t even notice it, trust me!) Repeat layers (lasagna, meat mixture, cheese mixture). Finish with what’s left of the meat mixture and cover with grated mozzarella cheese. Cover tightly with foil and bake at 350 for about 35-45 minutes. Let stand for 5 minutes, cut into squares and top with a liberal spoonful of marinara sauce and a sprinkle of chopped basil leaves.

Serve with a green salad and a loaf of hot garlic bread and a good bottle of vino. Delicioso!!

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