Michael is passionately opposed to lasagna relating to an aunt’s repeated preparation of it. Instead of calling this recipe lasagna, I named it  pasta bake. I was busted, however, when Michael saw the box of lasagna noodles on the counter.

White Florentine Pasta Bake (Or White Florentine Lasagna)

9 lasagna noodles, boiled for 8 minutes and drained

2 cups ricotta or cottage cheese

1 egg

3/4 cup grated Parmesan

8 ounces frozen spinach, thawed, water squeezed out

8 ounces fresh mushrooms, thinly sliced

1 26 ounce jar Alfredo or Parmesan sauce

1 8 ounce bag shredded Italian blend cheese

salt, pepper, parsley, onion flakes

Preheat oven to 350°. In a small bowl, mix ricotta, egg, 1/2 cup parmesan, and spinach. Season to taste.

In 8×11 baking dish, spread a couple tablespoons of the alfredo sauce. Lay down three noodles. Spread on half of the ricotta mixture. Sprinkle on 1/2 of the mushrooms. Drizzle with a little less than half the Alfredo sauce. Sprinkle on a little less than half of the shredded cheese. Repeat layer, top with remaining three noodles. Spread on remaining alfredo sauce, sprinkle on remaining cheeses. Bake for 1/2 hour, tightly cover with aluminum foil (spray foil with cooking spray so it doesn’t stick to cheese). Uncover and bake 10 more minutes. Let rest 10 minutes before cutting.

Servings: 9 pieces

Tips: I used low fat cottage cheese and reduced fat Parmesan and Italian blend cheese in this recipe.

You can add or substitute broccoli, onion, zucchini, bell peppers, black olives, cauliflower, etc.

I used Ragu Roasted Garlic Parmesan sauce in this recipe.

Serve with a green salad or marinated tomatoes for a complete meal.