It’s Friday. Ever notice how every weekend begins on a Friday Night? That makes Fridays just a little special, don’t you think? Even a Meatless Friday can be something wonderful.
I’ll let you in on a little secret, this recipe as-is is super easy to whip up. It is sinfully rich and oh so satisfying. Toss a nice salad, warm some bread and open a bottle of white wine. Simple and elegant and delicious.
That said, if you wanted to really make this Lasagna extra special, go the extra mile. Use fresh chopped spinach, make your own Ricotta, soft Mozzarella and home-made Alfredo Sauce. Yeah, all those things are on my kitchen bucket list. But for now, let’s stick to the convenience of commercially prepared cheeses, sauces and frozen spinach.
Lasagna Alfredo Florentine
10 oz frozen Chopped Spinach
12 Lasagna Noodles
15 oz Whole Milk Ricotta Cheese
1/2 teaspoon Sea Salt
1/4 teaspoon Black Pepper
Pinch of Ground Nutmeg or to taste
1 lb soft Mozzarella Cheese
1 jar commercial Alfredo Sauce
Thaw spinach in the refrigerator overnight. Wrap in cheesecloth, squeeze out as much water as possible. Set aside.
Bring a large pot of salted water to a full boil. Cook lasagna noodles al dente, about 15 minutes. Drain and set aside.
Heat oven to 350 degrees.
Combine Ricotta Cheese, Egg, Spinach, salt, pepper and nutmeg in medium bowl; set aside. Thinly slice the Mozzarella Cheese, set aside.
Spread 1/4 cup of the Alfredo Sauce in 13-inch by 9-inch baking dish. Arrange 4 lasagna noodles, layer with with 1/2 of the Ricotta Mixture, 1/4 cup Alfredo Sauce and 1/3 of the Mozzarella Cheese; repeat a second layer. Place remaining noodles on top of the second layer. Top the lasagna noodles with with remaining 1/4 cup of Alfredo Sauce. At this point, 1/3 of the Mozzarella Cheese remains. Set it aside.
Cover the Lasagna with aluminum foil and bake 40 minutes. Remove foil, then top with remaining Mozzarella Cheese. Bake an additional 10 minutes or until cheese is melted and lasagna is lightly browned. Let stand 10 minutes before serving.