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Lasagna Florentine Recipe
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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.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6-8 servings

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

Nutritional Facts

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

Directions

  1. 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.
  2. Cover and bake at 350° for 35 minutes; uncover and bake 10 minutes longer or until heated through. Yield: 6-8 servings.
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.


Reviews for Lasagna Florentine

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(4)
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MY REVIEW
PrplMonky5 User ID: 6612040 244592
Reviewed Feb. 27, 2016 Edited Nov. 28, 2016

"This was SO good. When I served it to my husband he said "Wow! This looks like something you'd get at a fancy restaurant!" And of course that made me smile. Some changes I made: I didn't have an 11x7, so I used a 8x8 pan I had, which worked fine. Instead of cottage cheese, I used ricotta. I used the oven-ready lasagna noodles (the same amount that's specified in the recipe). Also, I accidentally bought only half the amount of tomato sauce. In my fridge I had some leftover traditional tomato basil pasta sauce though. I used them together and I think the pasta sauce was better than the tomato. Next time I will just use pasta sauce. I used shredded Italian cheese mix and Italian seasoned bread crumbs. Served with some garlic bread.

Update: I tried it again tonight with just pasta sauce instead of the tomato sauce. This was a mistake. The pasta sauce was thicker than the tomato sauce, so it took longer to cook. Also, it the lasagna was more dry because of this. Next time I'll do half tomato sauce, half pasta sauce. That seems to be the winning combination."

MY REVIEW
Joscy User ID: 2694585 42020
Reviewed Jun. 10, 2013 Edited Jul. 21, 2014

"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! May very well not use the egg topping. K."

MY REVIEW
andreadespain User ID: 5793037 201949
Reviewed Feb. 20, 2011

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

MY REVIEW
minimaus User ID: 1816667 39564
Reviewed Jan. 19, 2011

"I will leave out the boiled eggs !"

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