Bake Cheese Chili Dairy Eggs Italian Pasta Vegetables

Lasagna Florentine

Lasagna Florentine
Written by ClareW

Lasagna Florentine is a lovely variation on the traditional Lasagna. This is a vegetarian recipe that uses delicious ingredients such as Ricotta and parmesan. Mixed together with spinach creates a divine filling tasty meal. I always use this as a main dish but any leftovers, are reheated for the next day. Also I use Tomato Sauce as the for this recipe and it works well every time. I have gone vegetarian a few days a week and this is one of the most popular. Overall, Lasagna Florentine has to be one of my favourites with the texture, flavours and aroma all making is delicious.

Lasagna Florentine

Lasagna Florentine

Excellent vegetarian version of the classic lasagna
4.81 from 36 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish
Cuisine: Italian
Keyword: Cheese, Eggs, Mozzarella, Parmesan, Pasta, Ricotta
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 650kcal

Ingredients
 

Instructions

  • Combine the egg, ricotta, and Parmesan in a mixing bowl, stirring to combine.
  • Stir in the spinach.
  • Spread one third of the spaghetti sauce over the bottom of a 12×8 inch (30×20 cm) baking dish.
  • Place 3 uncooked lasagna noodles on top, top with half the ricotta mixture and one third of the mozzarella.
  • Spread half the remaining spaghetti sauce on top.
  • Add 3 more noodles, the remaining ricotta mixture, and half the remaining mozzarella.
  • Top with the remaining noodles, spaghetti sauce, and mozzarella.
  • Cover tightly with aluminum foil and bake in a preheated 375F (190C) oven until the noodles are tender, 45 to 50 minutes.
  • Let stand for 10 minutes before serving.

Nutrition

Calories: 650kcal | Carbohydrates: 26g | Protein: 45g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 157mg | Sodium: 1528mg | Potassium: 399mg | Fiber: 5g | Sugar: 15g