Lasagna Florentine

• 3/4 cup chopped onion
• 2 Tbsp olive oil
• 16 oz. ricotta cheese
• 1 lb. mozzarella cheese, shredded
• 2 eggs
• 2 cloves garlic, finely chopped
• 2 (26 oz.) jars pasta sauce
• 10 oz. package frozen chopped spinach (thawed and drained)
• 1/2 cup grated parmesan cheese
• 1 lb. package of lasagna, cooked and drained

1. In large pan, cook onion and garlic in oil.
2. Add pasta sauce; simmer 15 minutes.
3. In bowl, mix ricotta, spinach, 1 cup mozzarella, parmesan and eggs.
4. In 15 by 9-inch baking dish, layer sauce, lasagna and cheeses accordingly.
5. Reserve half of mozzarella.
6. Cover and bake at 350 for 45 minutes.
7. Uncover and top with remaining mozzarella.
8. Bake 15 minutes or until cheese is melted.

onion, olive oil, ricotta cheese, mozzarella cheese, eggs, garlic, pasta sauce, spinach, parmesan cheese, lasagna

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143368 (may not work)