LASAGNA FLORENTINE 2 tablespoons olive or vegetable oil 1 clove garlic 4 cups marinara or spaghetti sauce 8 uncooked lasagna noodles (about 8 ounces) 2 packages (10 ounces each) frozen chopped spinach, thawed and drained 1 cup ricotta cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup shreded mozzarella cheese (4 ounces) Heat oil and garlic in 3-quart saucepan over medium heat, stirring occasionally, until garlic is light brown; discard garlic. Stir marinara sauce into oil. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.

Heat oven to 350°F. Cook and drain noodles as directed on package. Mix spinach, ricotta cheese, salt and pepper.

Spread 1/4 cup sauce in bottom of ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Layer with 2 noodles, about 3/4 cup sauce and 1 cup spinach mixture; repeat 3 times. Spread with remaining sauce. Sprinkle with mozzarella cheese.

Bake uncovered about 25 minutes or until hot in center. Let stand 10 minutes before cutting.

6 servings.

SUCCESS HINT: Remove the water from thawed spinach by pressing the spinach in a colander with the back of a wooden spoon. Pat dry with paper towels.

VARIATION: Want to make lasagna with meat? Brown 1/2 pound of ground beef or bulk Italian sausage with the garlic in the first step. Drain before adding marinara sauce.

1 Serving: Calories: 435 (Cal. from fat: 155), Fat: 17g (Saturated: 6g), Cholesterol: 20mg, Sodium: 1,220mg, Carbohydrate: 58g, Protein: 18g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]