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Lasagna Florentine Recipe

Lasagna Florentine Recipe photo by Taste of Home

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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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Lasagna Florentine Recipe

Prep: 20 min. Bake: 45 min.

Yield: 6-8 Servings

20 45 65

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.

Nutritional 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.

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

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Lasagna Florentine

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Reviewed on Jun. 10, 2013 by Joscy

Look fwd. to making...soon. We're empty nesters, so will make only half of this. We're bnoth spinach lovers, and this is one way to enjoy the bounty! K.

Reviewed on Feb. 20, 2011 by andreadespain

Very delicious. And I left in the boiled eggs and loved it. So did my two year old. No complaints here!

Reviewed on Jan. 19, 2011 by minimaus

I will leave out the boiled eggs !