florentine lasagna Recipe

How to make it

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• pre heat your oven to 350 F
• wash and cut the baby spinach, place cut spincah into a colander and sprinkle with 4 tsp salt, and mix around till spincah is well coated with salt, let sit for a few minutes( doing so will take out excess water) squeeze spinach in colander to drain excess liquid and lightly rinse the spinach again and sqeze once more to remove water.
• mix the prepared spinach with ricotta cheese, untill evenly incorporated, add pepper, and mix well.
• wash and slice mushrooms thinly
• spray cooking spray into your pan or rub 1/2 tsp of cooking oil in your pan.
• start by pouring 4 TBSP sauce in the bottom of the pan,
• followed by a single layer of lasagna shell......you could break larger shells into pieces if need to fit pan better.
• pour on 1/4 of remaining sauce
• spoon on 1/3 ricotta spinach and spread evenly,
• spread another 4TBSP of sauce over mixture
• sprinkle on 2 oz mozarella cheese
• add another layer of lasagna shells
• build on till ricotta mixture is finished
• place last layer of lasagna shell over ricotta mixture
• pour over 1/4 cup of sauce and sprinkle over remaining mozarella cheese
• bake for 45 mins
• check for cheese on top to be brown and bubbly
• remove
• allow to cool
• garnish if you like with some parsley
• and enjoy