Lasagna

I don’t know about you, but for me, lasagna^[1]Espe­cial­ly the lasagna Flo­ren­tine my dad taught me to cook. is the per­fect com­fort food. When it’s in the house I will hap­pi­ly eat it at every meal till it’s gone.

This time I snapped a pho­to or two before I devoured it all.

Lasagna Florentine

• 9 lasagna noodles
• 2lb ground beef
• mush­rooms
• toma­to-based pas­ta sauce
• tub of ricot­ta cheese^[2]You can use cot­tage cheese but it’s not quite the same.
• about two hand­fuls of spinach, chopped
• shred­ded moz­zarel­la cheese

Cook the noo­dles per the pack­age (mine were boiled for 8 minute). Brown the beef in a pan till no pink remains; stir in the pas­ta sauce and the mush­rooms. Stir the spinach into the ricotta.

Lay­er ½ the beef-and-sauce mix in the bot­tom of a 9×13″ pan. Lay 4 or 5 noo­dles over it. Put the entire­ty of the ricot­ta-and-spinach mix­ture on top of the noo­dles. Lay the remain­ing noo­dles over that. Cov­er with the rest of the beef, then cov­er that beef with the mozzarella.

Bake at 350°F for 20–30 min­utes. Dig in. (I find it tastes even bet­ter the 2^nd day.)

Inter­est­ed in prints of my pho­tos? Let me know, and we can work some­thing out.