Lasagna Florentine

• 6 lasagna sheets
• 2 lbs fresh spinach (steamed and drained well)
• 2 small onions (diced)
• 1 green bell pepper (diced)
• 2 lbs alfredo sauce
• 1 tablespoon garlic
• 1 tablespoon italian seasoning
• 1 teaspoon white pepper
• 6 cups ricotta cheese
• 1 cup parmesan cheese
• 6 cups mozzarella cheese (shredded)
• 2 cups Fontina cheese (shredded)
• 1 cup carrot (shredded)
• 1 cup zucchini (shredded)
• 3 large eggs, beaten

1. In a large bowl mix together spinach, onion, bell pepper, seasonings, ricotta, eggs, carrots, zucchini, and 3/4 cup Parmesan cheese.
2. In a greased 2 inch hotel pan spread a small amount of Alfredo sauce on the bottom, layer with pasta sheets and mixture, repeat two more times.
3. Cover with cheese and sprinkle with dried herbs.
4. Bake at 350u0b0F for about 45 minutes or until golden brown.

lasagna sheets, fresh spinach, onions, green bell pepper, alfredo sauce, garlic, italian seasoning, white pepper, ricotta cheese, parmesan cheese, mozzarella cheese, fontina cheese, carrot, zucchini, eggs

Taken from www.food.com/recipe/lasagna-florentine-163324 (may not work)