Florentine Lasagna

• 12 ounces italian sausage or turkey italian sausage
• 1/2 cup onions chopped
• 14 1/2 ounces tomatoes, canned diced, drained
• 8 ounces tomato sauce
• 2 teaspoons italian seasoning dried, crushed
• 6 each lasagna noodles dried
• 1 large eggs lightly beaten
• 15 ounces ricotta cheese carton, or 2 cups cottage cheese, drained
• 13 cup parmesan, parmigiano-reggiano cheese, grated
• 10 ounces spinach frozen chopped, thawed and well drained
• 8 ounces mozzarella cheese, non-fat sliced

1. Preheat oven to 375F (190C).
2. For meat sauce: In a large saucepan, cook sausage and onion until meat is brown and onion is tender.
3. Drain off fat.
4. Stir in tomatoes, tomato sauce, and Italian seasoning.
5. Bring to boiling; reduce heat.
6. Simmer, uncovered, for 15 to 20 minutes or until sauce reaches desired consistency.
7. Meanwhile, cook noodles according to package directions; drain.
8. Rinse with cold water; drain again.
9. For filling:
10. In a medium bowl, combine egg, ricotta cheese, and 1/4 cup of the Parmesan cheese.
11. Stir in spinach.
12. To assemble, in an ungreased 12x7- 1/2x2-inch baking pan, arrange three of the cooked noodles.
13. Spread with half of the filling.
14. Top with half of the meat sauce and half of the mozzarella cheese.
15. Repeat layering noodles, filling, meat sauce, and mozzarella cheese.
16. Sprinkle with the remaining Parmesan cheese.
17. Bake, uncovered, about 30 minutes or until heated through.
18. Let stand for 20 minutes before serving.

italian sausage, onions, tomatoes, tomato sauce, lasagna noodles, eggs, ricotta cheese, parmesan, mozzarella cheese

Taken from recipeland.com/recipe/v/florentine-lasagna-48794 (may not work)