Classic Lasagna Florentine

Spinach adds a vegetarian twist to this classic favorite. Leftovers heat up beautifully in the microwave.


  • 2 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 container (32 oz.) ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 eggs
  • 1 Tbsp. finely chopped fresh parsley leaves (optional)
  • Pinch ground nutmeg (optional)
  • Salt and ground black pepper to taste
  • 1 jar (2 lb. 13 oz.) Ragu® Sauce
  • 1 box (16 oz.) lasagne noodles, cooked and drained


  1. Preheat oven to 375°.
  2. Combine spinach, ricotta, mozzarella, 1/4 cup Parmesan cheese, eggs, parsley, nutmeg, salt and pepper in large bowl; set aside.
  3. Evenly spread 1 cup Sauce into 13 x 9-inch baking dish. Arrange 4 lasagna noodles, lengthwise over Sauce, overlapping edges slightly. Spread 1/3 of the spinach mixture over noodles; repeat layers, 2 times, beginning with noodles. Top with remaining noodles and sauce and sprinkle with remaining 1/4 cup Parmesan cheese. Cover with aluminum foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until bubbling.
Cost per recipe*: $19.79. Cost per serving*: $1.65. *Based on average retail prices at national supermarkets.

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