Lasagna Florentine
The term Florentine is used in classic French and Italian cuisine to refer to a dish containing spinach. Seasonings such as nutmeg, lemon juice, and lemon zest all marry well with spinach.
Serves: 8Hands-on: 25 minutesTotal: 1 hour 40 minutesDifficulty: Easy
Serves: 8
Ingredients
- 5 cups tomato sauce
- 1 box whole-wheat lasagna noodles (1 lb.), cooked
- 3 eggs
- 16 oz. ricotta cheese
- 2 cups mozzarella cheese, shredded
- 2 cups chopped cooked spinach
- ½ cup chopped fresh parsley
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- ½ cup grated Parmesan cheese
Directions
- Preheat oven to 350°F. Oil a baking dish and spread 1 cup tomato sauce on the bottom. Cover the sauce with a layer of cooked noodles.
- In a bowl, combine the eggs, ricotta, and 1 cup mozzarella cheese until well blended. Stir in the spinach, parsley, salt, and pepper.
- Spread half of the ricotta mixture over the noodles in the pan, then top the ricotta with a layer of noodles. Ladle 2 cups of the tomato sauce over the noodles and top with another layer of noodles.
- Spread the remaining ricotta mixture over the noodles. Top with another layer of noodles. Ladle the remaining tomato sauce over the noodles.
- Scatter the remaining mozzarella cheese over the sauce, then sprinkle the Parmesan cheese over it. Bake for 75 minutes.
| Amount per serving | |
|---|---|
| Calories | 460 |
| Total Fat | 17g |
| Saturated Fat | 9g |
| Cholesterol | 115mg |
| Sodium | 1170mg |
| Total Carbohydrate | 55g |
| Dietary Fiber | 10g |
| Sugars | 6g |
| Protein | 28g |
Recipe Information
Serves: 8
Ingredients
- 5 cups tomato sauce
- 1 box whole-wheat lasagna noodles (1 lb.), cooked
- 3 eggs
- 16 oz. ricotta cheese
- 2 cups mozzarella cheese, shredded
- 2 cups chopped cooked spinach
- ½ cup chopped fresh parsley
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- ½ cup grated Parmesan cheese
Directions
- Preheat oven to 350°F. Oil a baking dish and spread 1 cup tomato sauce on the bottom. Cover the sauce with a layer of cooked noodles.
- In a bowl, combine the eggs, ricotta, and 1 cup mozzarella cheese until well blended. Stir in the spinach, parsley, salt, and pepper.
- Spread half of the ricotta mixture over the noodles in the pan, then top the ricotta with a layer of noodles. Ladle 2 cups of the tomato sauce over the noodles and top with another layer of noodles.
- Spread the remaining ricotta mixture over the noodles. Top with another layer of noodles. Ladle the remaining tomato sauce over the noodles.
- Scatter the remaining mozzarella cheese over the sauce, then sprinkle the Parmesan cheese over it. Bake for 75 minutes.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 460 |
| Total Fat | 17g |
| Saturated Fat | 9g |
| Cholesterol | 115mg |
| Sodium | 1170mg |
| Total Carbohydrate | 55g |
| Dietary Fiber | 10g |
| Sugars | 6g |
| Protein | 28g |