Lasagna Florentine Recipes

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

Ingredients

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

LASAGNA FLORENTINE

Lasagna Florentine image

I found this recipe a few years ago on a Jennie-O turkey package and my family loves it, I try to make it at least once a month. I like how there is spinach in it (gets my son to eat more veggies), and it's made with ground turkey so it's healthier than your typical lasagna. I've made a few changes to the spices, and I usually don't measure, so adjust to your personal tastes. I also sometimes add different veggies, (onions or mushrooms), and whole wheat noodles taste just as good if you can find them, so experiment a little and enjoy!

Provided by KitterKat

Categories One Dish Meal

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

9 -12 uncooked lasagna noodles (I find that 12 works best if you want the lasagna to hold better during serving)
1 1/4 lbs lean ground turkey
2 teaspoons minced garlic
1 teaspoon italian seasoning
26 ounces spaghetti sauce
1 (15 ounce) can diced tomatoes
15 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1 egg, slightly beaten
10 ounces frozen spinach, thawed and drained (I often buy fresh spinach leaves, trim off the stems, and saute them for a few minutes instead)
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg

Steps:

Preheat oven to 350 degrees.
Cook noodles according to package directions.
In a large skillet, cook the turkey and garlic over medium heat until no longer pink. Drain off any grease, return to heat. Add Italian seasoning, spaghetti sauce, and diced tomatoes and simmer for 10 minutes, stirring occasionally.
In a medium bowl, combine ricotta cheese, 1c of mozzarella cheese, egg, spinach, pepper flakes, and nutmeg; mix well.
Spread about 3/4c sauce over the bottom of a 13x9 baking dish. Layer 1/3 of the noodles over the sauce, top with 1 1/2c of the sauce, and 1/2 of the cheese mixture. Repeat the layers, ending with noodles and sauce.
Cover with foil and bake for 50 minutes or until bubbly. Remove foil, and sprinkle with remaining mozzarella cheese. Return to oven and bake additional 5-10 minutes or until the cheese is melted and golden.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 303.3, Fat 14.4, SaturatedFat 6.9, Cholesterol 82.3, Sodium 340, Carbohydrate 21.6, Fiber 2.6, Sugar 4.8, Protein 22.2

LASAGNA FLORENTINE

Lasagna Florentine image

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.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 large 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-boiled large eggs, sliced
1 cup shredded mozzarella cheese
1/4 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
1 garlic clove, minced

Steps:

In a bowl, combine egg, spinach and cottage cheese; set aside. In a greased 11x7-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.

Nutrition Facts :

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

Ingredients

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

VEGGIE LASAGNA FLORENTINE

Veggie Lasagna Florentine image

This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I was not able to be there to cheer her on so I sent this dish. It is actually better the next day but I have never been able to keep my family out of it once they smell the aroma!

Provided by Denise Smith

Categories World Cuisine Recipes European Italian

Time 1h45m

Yield 12

Number Of Ingredients 17

Ingredients

1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 onion, chopped
1 (8 ounce) can sliced mushrooms
2 tablespoons minced garlic
1 zucchini, finely chopped
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon dried oregano
1 pinch brown sugar
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed
1 (16 ounce) container nonfat cottage cheese
2 eggs
3 tablespoons dried basil, divided
¼ cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Steps:

Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 47.3 g, Cholesterol 58.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 5 g, Sodium 802 mg, Sugar 6.4 g

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