Florentine Lasagne Recipes

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LASAGNA FLORENTINE



Lasagna Florentine image

True comfort food! This is just so full of flavor. I add french bread and a garden salad. And maybe a nice glass of your favorite wine!

Provided by MizzNezz

Categories     Meat

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces noodles, cooked and drained
1 (10 ounce) package frozen chopped spinach, drained well
1 lb ground beef
1 cup chopped onion
1/4 cup chopped green pepper
1 (15 ounce) can tomato sauce
1 teaspoon sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon italian seasoning
1/4 teaspoon pepper
2 cups cottage cheese
1/4 cup grated parmesan cheese
2 cups grated mozzarella cheese

Steps:

  • Combine the cooked noodles and spinach, set aside.
  • In lg skillet, brown beef with onion and pepper; drain.
  • Add tomato sauce and seasonings.
  • Mix cottage cheese with parmesan.
  • In 9x13 baking pan, layer noodles, cottage cheese and sauce.
  • Repeat layers.
  • Top with nozzarella.
  • Bake at 375* for 35 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 565, Fat 26.3, SaturatedFat 12.7, Cholesterol 127, Sodium 1437.2, Carbohydrate 41.3, Fiber 4.3, Sugar 6.9, Protein 41.2

LASAGNA FLORENTINE WITH SUN-DRIED TOMATO MARINARA



Lasagna Florentine With Sun-Dried Tomato Marinara image

I participated in RSC #11 and after the recipes had posted and the cooking was underway, this idea came to me. The 5 ingredients used from RSC are: sun-dried tomatoes, white wine, Asiago cheese, egg and spinach. Hope you enjoy as much as we do.

Provided by PaulaG

Categories     One Dish Meal

Time 1h39m

Yield 8-10 serving(s)

Number Of Ingredients 20

1 tablespoon olive oil
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrot
3 garlic cloves, minced
2 (14 1/2 ounce) cans chopped tomatoes
4 ounces sun-dried tomatoes, not oil packed
1/3 cup dry white wine
1 teaspoon fennel seed
1 1/2 teaspoons dried basil
salt and pepper
9 lasagna noodles, cooked
2 cups cream-style cottage cheese
1 egg
1/4 teaspoon grated nutmeg
2 tablespoons dried parsley flakes
salt and pepper
3/4 cup asiago cheese, grated, divided
3/4 lb mozzarella cheese, sliced
1 (10 ounce) package frozen spinach, defrosted and well drained

Steps:

  • For the marinara sauce, heat the olive in oil in a large sauce pan; saute the onion, celery, carrot and garlic in hot oil for 15 minutes over medium heat, stirring occasionally.
  • Stir in the dried tomatoes, canned tomatoes, wine, fennel seeds and dried basil; reduce heat to simmer and cook uncovered until slightly reduced; approximately 20 to 30 minutes.
  • Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients.
  • For the lasagna, place the cottage cheese, egg, nutmeg, parsley flakes and salt/pepper to taste in small mixer bowl, mix until curds begin to break down and mixture is combined well; stir in 1/4 cup of the grated Asiago cheese.
  • To assemble the lasagna, spray a 13x9 inch pan with non-stick cooking spray, place 1/2 cup sauce in bottom of pan, top with 3 cooked and lightly towel dried lasagna noodles, top with 1/2 of the cottage cheese mixture, 1/3 of the sauce, half the mozzarella cheese, half of the spinach and sprinkle generously with a third portion of the grated Asiago cheese, repeat layer 1 time.
  • End with a layer of noodles topped off with remaining sauce and grated cheese.
  • Cover with foil and bake in a preheated oven at 375°F for 30 to 45 minutes; let stand 10 minutes before serving.
  • This can be assembled ahead and refrigerated until ready to cook; if refrigerated please allow an additional 15 to 20 minutes for the lasagna to cook through.

Nutrition Facts : Calories 388, Fat 15.6, SaturatedFat 7.8, Cholesterol 67.9, Sodium 835.1, Carbohydrate 38, Fiber 5.7, Sugar 10.5, Protein 25

LASAGNA FLORENTINE



Lasagna Florentine image

Make and share this Lasagna Florentine recipe from Food.com.

Provided by Chefmadsally

Categories     One Dish Meal

Time 1h15m

Yield 1 pan, 24 serving(s)

Number Of Ingredients 15

6 lasagna sheets
2 lbs fresh spinach (steamed and drained well)
2 small onions (diced)
1 green bell pepper (diced)
2 lbs alfredo sauce
1 tablespoon garlic
1 tablespoon italian seasoning
1 teaspoon white pepper
6 cups ricotta cheese
1 cup parmesan cheese
6 cups mozzarella cheese (shredded)
2 cups Fontina cheese (shredded)
1 cup carrot (shredded)
1 cup zucchini (shredded)
3 large eggs, beaten

Steps:

  • In a large bowl mix together spinach, onion, bell pepper, seasonings, ricotta, eggs, carrots, zucchini, and 3/4 cup Parmesan cheese.
  • In a greased 2 inch hotel pan spread a small amount of Alfredo sauce on the bottom, layer with pasta sheets and mixture, repeat two more times.
  • Cover with cheese and sprinkle with dried herbs.
  • Bake at 350°F for about 45 minutes or until golden brown.

Nutrition Facts : Calories 268.8, Fat 19, SaturatedFat 11.5, Cholesterol 94, Sodium 405.7, Carbohydrate 5.8, Fiber 1.2, Sugar 1.5, Protein 19.1

LASAGNA FLORENTINE



Lasagna Florentine image

Looking for a sneaky way to hide those veggies? Hamburger Helper® dinner mix makes it easy to tuck spinach into a skillet lasagna blanketed with creamy mozzarella cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 3/4 cups hot water
1/2 cup milk
1 box Hamburger Helper™ lasagna
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in hot water, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally.
  • Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Stir in spinach; sprinkle with cheese. Cover; simmer about 2 minutes or until cheese is melted.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 6 g, TransFat 1 g

OLIVE GARDEN FLORENTINE LASAGNA



Olive Garden Florentine Lasagna image

Make and share this Olive Garden Florentine Lasagna recipe from Food.com.

Provided by Member 610488

Categories     Savory Pies

Time 2h

Yield 12 serving(s)

Number Of Ingredients 16

1 lb fresh spinach
1 lb fresh mushrooms, chopped coarsely
1 cup onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups parmesan cheese
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
16 lasagna noodles
4 1/2 cups mozzarella cheese, shredded
1 cup marinara sauce
parmesan cheese (garnish)

Steps:

  • Steam spinach until tender then press out excess moisture and chop coarsely. Mix mushrooms, onions and garlic and saute over medium-high heat until onions are tender. Drain excess liquid and cool.
  • Mix ricotta cheese, 2/3 cup parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.
  • Cook lasagna according to package directions then rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 cups spinach filling. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara sauce over top (make sure all noodles have sauce on them so they don't dry out) and cover tightly with foil.
  • Preheat oven to 350F and bake, covered, for 1 hour. Turn oven off and allow lasagna to sit for at least 30 minutes before removing from oven. Allow 10 minutes wait time before cutting. Top with extra Parmesan cheese. (Can be refrigerated for up to a day in advance of baking, if desired.).

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