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Lasagna Florentine Recipe

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Sliced hard-cooked eggs give a sunny look to this special lasagna from the American Egg Board. The eggs peek through the crumb-and-cheese topping.

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6-8 Servings
Prep: 20 min. Bake: 45 min.

Ingredients

1 egg
1 package (10 ounces) frozen chopped spinach, cooked and drained
1 cup 4% cottage cheese
1 can (15 ounces) Italian-style tomato sauce
6 lasagna noodles, cooked and drained
8 hard-cooked eggs, sliced
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1 garlic clove, minced

Directions

In a bowl, combine egg, spinach and cottage cheese; set aside. In a greased 11-in. x 7-in. baking dish, layer half of the tomato sauce, noodles, spinach mixture, eggs and mozzarella. Repeat layers. Combine the crumbs, Parmesan, butter and garlic; sprinkle over top.
Cover and bake at 350° for 35 minutes; uncover and bake 10 minutes longer or until heated through. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 291 calories, 14 g fat (7 g saturated fat), 264 mg cholesterol, 609 mg sodium, 24 g carbohydrate, 3 g fiber, 18 g protein.

Lasagna Florentine published in Country Woman March/April 1997, p40

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