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Lasagna Florentine
Excellent vegetarian version of the classic lasagna
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Cheese, Eggs, Mozzarella, Parmesan, Pasta, Ricotta
Prep Time:
5
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
5
minutes
minutes
Servings:
6
people
Calories:
650
kcal
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Ingredients
Metric
Imperial
1
large
eggs
2
cups
ricotta cheese
500 ml
1/2
cup
Parmesan
125 ml, grated
10
oz
spinach
chopped, 280 g
4
cups
spaghetti sauce
1 L, several recipes on this webiste
3
cups
mozzarella cheese
750 ml, shredded
9
sheets
lasagna noodles
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 12x8 inch (30x20 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:
650
kcal
|
Carbohydrates:
26
g
|
Protein:
45
g
|
Fat:
41
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
157
mg
|
Sodium:
1528
mg
|
Potassium:
399
mg
|
Fiber:
5
g
|
Sugar:
15
g