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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

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

  • 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.

Wine Pairings

Medium-Bodied Red Wine

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