Lasagne alla fiorentina (Spinach Alfredo Lasagna)

The Recipes of the Five Brothers, Volume I, p. 5

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

2 pounds part-skim ricotta cheese

8 ounces shredded part-skim mozzarella cheese

½ cup grated Parmesan cheese, divided

2 eggs

Salt and pepper to taste

1 jar (26 oz.) tomato basil sauce

1 package (16 oz.) lasagna noodles, cooked and drained

1 jar (17 oz.) Alfredo sauce

Preheat oven to 375F.

In a large bowl, thoroughly combine spinach, ricotta and mozzarella cheeses, ¼ cup Parmesan cheese, eggs, salt and pepper. 

It's nice when lasagna stuffins are delicious AND a thing of beauty.

Pour ¾ cup tomato basil sauce evenly in a 13 x 9-inch baking dish. Layer 4 lasagna noodles over sauce. 

Or, depending on the brand you use (mine were no-boil), however many it takes to get the job done.

Spread half the spinach-cheese mixture over noodles. Top with 1 cup tomato basil sauce. Repeat layers ending with lasagna noodles. Evenly spread Alfredo sauce over the top of the lasagna. Sprinkle with ¼ cup Parmesan cheese. Cover and bake 1 hour. Uncover, bake 10 minutes or until bubbly. Allow lasagna to sit 10 minutes before serving.

Behold its cheesy glory!

My Rating: 5/5 "I was today years old when I learned that alfredo sauce is a GREAT addition to lasagna. I appreciate that this recipe still pairs it with tomato sauce so you still get some tartness along with the oodles of cheese. But really - if you want a wonderful new twist on an old standard, give this a shot!"