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Lasagna Florentine

 Lasagna Florentine
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.
6-8 ServingsPrep: 20 min. Bake: 45 min.


  • 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


  • 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.

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Lasagna Florentine (continued)

Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now