Lasagna Florentine

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Lasagna Florentine Casserole


1 16 oz. box of American Beauty lasagna noodles
1 16 oz. package frozen cut spinach
2 lbs extra lean ground beef
3 packages Jimmy Dean Regular Sausage
2 cans Campbell's Cream of Mushroom Soup (1/2 can rinse water)
2 cans tomato sauce (1/2 can per can rinse water)
2 cans Carnation Evaporated Milk
2 tablespoons Lea & Perrins Worcestershire Sauce
2 teaspoons oregano
1 16 oz. container Ricotta cheese
1 16 oz. package Mozzarella cheese
1 16 oz. package Monterey Jack cheese
1 cup Parmesan cheese
Heavy duty foil

Pan: Very Deep Lidded Dripper Pan - Pam ed
Oven: 350
Time: 1 1/2 hours (if noodles are cooked - 30 to 45 minutes.)

  1. Brown Beef and Sausage. Make sure meat is in small pieces.
  2. Grate Mozzarella and Monterey Jack cheeses.
  3. Cook spinach following package directions.
  4. Mix soup, milk, and seasonings. Rinse with half-can of water.
  5. Drain meats and combine.
  6. Add soup mixture and spinach to meats.
  7. Make a layer of meat-soup mixture on bottom of pan.
  8. Place uncooked noodles touching side-by-side on bottom layer.
  9. Make a layer of meat-soup mixture on noodles.
  10. Spoon about 1/3 of Ricotta cheese on this layer.
  11. Sprinkle 1/3 of Mozzarella, Monterey Jack, and Parmesan.
  12. Repeat steps 7 to 10.
  13. Place uncooked noodles touching side-by-side on cheeses layer.
  14. Spoon remaining Ricotta cheese on this layer.
  15. Sprinkle remaining Mozzarella, Monterey Jack, and Parmesan.
  16. Drizzle tomato sauce over top.
  17. Add water to cover corners and edges of noodles.
  18. Seal tightly with foil and bake.
  19. Let Stand 10 minutes before cutting.

 

Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM