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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 497.1
  • Total Fat: 18.1 g
  • Cholesterol: 71.0 mg
  • Sodium: 507.9 mg
  • Total Carbs: 50.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 34.8 g

View full nutritional breakdown of Florentine Lasagna calories by ingredient
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Florentine Lasagna

Submitted by: LIVINGDEAD_GIRL

Introduction

Saw a recipe like this but they were using tomato sauce, which does not make it florentine. It's heavier in calories and fat than I thought it would be so you might want to omit some of the cheeses and the egg. Or you can leave it as it since the serving pieces are quite large. Saw a recipe like this but they were using tomato sauce, which does not make it florentine. It's heavier in calories and fat than I thought it would be so you might want to omit some of the cheeses and the egg. Or you can leave it as it since the serving pieces are quite large.
Number of Servings: 8

Ingredients

    2 T extra virgin olive oil
    1 large onion, diced
    salt
    16 oz mushrooms, sliced (I removed the stems and saving them to make a broth out of)
    2 10 oz packages frozen spinach
    2 T butter
    4 T flour
    1 can evaporated skim milk
    1/5 c skim milk
    15 oz part-skim ricotta cheese
    1 large egg
    16 oz 2% cottage cheese
    10 oz oven ready lasagna noodles

Tips

I use a pot to make my sauce because I don't have a big enough pan that wouldn't cause me to spill some of sauce while I'm stirring. You can most likely reduce some of the cheese and possibly omit the butter, I am going to try this next time I make it.


Directions

Preheat oven to 375

In a large pan or pot heat the olive oil and sweat the onion with salt until soft and translucent. Add In the mushrooms and garlic and cook for another few minutes. Add in the spinach and stir to break down the spinach. Add in the butter and stir until melted then sprinkle in the flour and continue stirring until all is combined. Slowly add in the milk, continuously stirring until you have a thickened spinach sauce and take off the heat.

In a bowl combine the ricotta, beaten egg, and cottage cheese.

In a 9x12 pan ladle in some of the sauce, 3-4 lasagna noodles, sauce and then ricotta cheese mixture. Repeat, noodles, sauce, cheese mixture until all noodles are gone. Finish with pouring rest of the sauce and cheese mixture (if any left) on top, and then top with shredded or thinly sliced mozzarella cheese.

Cook in the oven for 40-50 minutes.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LIVINGDEAD_GIRL.






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