Saturday, October 29, 2011

Alfredo Florentine Lasagna

Bertolli Recipe
I came across a recipe for Alfredo Florentine Lasagna. I don't really like lasagna (partially because I don't like ricotta cheese), but the picture just looked so delicious. So, we replaced the ricotta cheese in the recipe with a combination of mascarpone cheese and shredded mozzarella. My mom, sister, husband, and I all really enjoyed it, and will try it again.

Alfredo Florentine Lasagna
Adapted from Bertolli

15 ounces cheese (combination of mascarpone and shredded mozzarella), stirred together
1 egg
1 package (10-12 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar Bertolli Alfredo Sauce
12 lasagna noodles, cooked and drained
mozzarella cheese (shredded or thinly sliced fresh) - the recipe calls for 1 pound fresh mozzarella, but we used much less shredded mozzarella... use as much as you want

  1. Cook 12 lasagna noodles in large pot, drain, lay flat on baking sheet to keep the noodles straight.
  2. Preheat oven to 350ºF.
  3. Combine the mascarpone and shredded mozzarella cheese combination, egg, and spinach.
  4. Spread 1/4 cup sauce in 13x9-inch baking dish.
  5. Arrange 4 lasagna noodles, then top with half the cheese mixture, 1/4 cup sauce, and some mozzarella cheese.
  6. Repeat layers, ending with noodles.
  7. Top with remaining sauce.
  8. Cover with aluminum foil and bake 40 minutes.
  9. Remove foil; top with more mozzarella (if desired).
  10. Bake 10 minutes more (uncovered) or until cheese is melted and lightly browned.
  11. Let stand 10 minutes before serving. (Serves 8)
  12. Refrigerate any leftovers.

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