Lasagna Florentine

For this recipe, I like to use a glass (or ceramic) bread loaf pan, which makes a small, manageable-sized lasagna that can feed a small family and not take up a ton of room in the fridge if there are left-overs.

Ingredients:
Barilla Lasagne, flat, no-boiling required
your favorite marinara (I had some spicy homemade sauce left-over from another meal)
frozen spinach
part-skim ricotta
grated/crumbled mozzarella cheese
Italian spices, salt, pepper, garlic powder, onion powder
2 Roma tomatoes, sliced thinly into rounds

Filling:
Microwave frozen spinach until completely thawed. Strain out excess water.
Mix spinach, ricotta, spices, salt, pepper, garlic powder, and onion powder in a large bowl. Set aside.

the beginnings of the assembly

Assembly and baking:
Pre-heat oven to 375 degrees F.
Begin layering lasagna in glass/ceramic bread-loaf pan. Start with a healthy bottom layer of marinara sauce. Place single lasagna piece onto sauce layer. (The uncooked pasta will expand during baking, so don't worry that it doesn't perfectly cover the entire pan..It will!)  Spoon about a cup of the spinach-ricotta mixture onto pasta layer and spread evenly. Add another piece of pasta and top with marinara sauce. Spread a handful of grated mozzarella over the sauce. Continue layering pasta until pan is filled. Top the last pasta piece with marinara sauce and any remaining mozzarella. Layer tomato slices over cheese.
Put a layer of aluminum foil over lasagna, tenting the foil slightly so it doesn't touch the top of the lasagna.
Bake for 45 minutes covered. Remove foil and bake uncovered for an addition 10-15 minutes or until tomato slices and cheese are slightly browned.
Let the lasagna cool for at least five minutes before serving. Enjoy!

This recipe is vegetarian, but works well with ground meat/sausage of any kind pre-cooked into the tomato sauce.