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Lasagna Florentine Recipe

Lasagna Florentine Recipe

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. YIELD:6-8 servings


  • 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


  • 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.

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.

Reviews for Lasagna Florentine

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Reviewed Feb. 27, 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 9x7 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. Magnifique!"

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."

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!"

Reviewed Jan. 19, 2011

"I will leave out the boiled eggs !"

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Wine Pairings

Medium-Bodied Red Wine

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