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    Lasagna Florentine alla Dellapina


    Source of Recipe


    Buddy Cookbook

    List of Ingredients




    9 uncooked lasagna noodles
    3 cups milk
    1/4 cup flour
    1 teaspoon garlic salt or more to taste
    2 tablespoons butter
    1 tablespoon Italian Seasoning or more to taste
    2 (9-10 oz.) package frozen spinach, thawed and squeezed to drain
    1 pound ricotta
    2 cups shredded mozzarella
    1/4 - 1/3 cup grated Parmesan or Romano cheese

    Recipe



    Cook lasagna noodles to desired doneness. Drain and rinse with water. Heat oven to 350F.
    In a bowl combine milk, butter, flour and spices, blend well. Cook over medium heat until mixture boils and thickens. (I find it easier to use a double boiler to make the sauce.) Reserve 3/4 cup for top layer of lasagna. Stir spinach into the remaining sauce.

    In a bowl, combine ricotta and mozzarella. Spread 1/2 cup of spinach sauce in the bottom of a 13X9 inch (3 quart) baking dish. Top with 3 lasagna noodles, half of the cheese mixture and half of the remaining spinach sauce, repeat layers. Top with the last 3 noodles and reserved 3/4 cup of sauce. Sprinkle with Parmesan or Romano cheese.

    Bake at 350F for 30-40 minutes. Let stand 5-10 minutes for easier serving. Serves 4-6.

 

 

 


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