Lasagna Florentine Recipes
LASAGNA FLORENTINE
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
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
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
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
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
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
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
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
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
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
More about "lasagna florentine recipes"
FLORENTINE LASAGNA - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (27)Calories 475 per servingTotal Time 1 hr 40 mins
- In a large saucepan, cook sausage and onion until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, tomato sauce, and Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until sauce reaches desired consistency.
FLORENTINE LASAGNA | MIDWEST LIVING
From midwestliving.com
Total Time 1 hr 40 minsCalories 432 per serving
- In a large saucepan, cook sausage and onion until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, tomato sauce and Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until sauce reaches desired consistency.
- For filling: In a medium bowl, combine egg, ricotta cheese and 1/4 cup Parmesan cheese. Stir in spinach.
- To assemble: In an ungreased 12x7-1/2x2-inch baking pan, arrange three of the cooked noodles. Spread with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layering noodles, filling, meat sauce, and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese.
- Bake, uncovered, in a 375° oven about 30 minutes or until heated through. Let stand for 20 minutes before serving.
LASAGNA-CHICKEN FLORENTINE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 450 per servingServings 4
- Melt margarine in a medium saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk until blended. Stir in salt and nutmeg; cook until thick, stirring constantly (about 3 minutes).
- Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 25 minutes or until noodles are tender and sauce is bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5 minutes.
CREAMY TOMATO LASAGNA FLORENTINE RECIPE - PINCH OF YUM
From pinchofyum.com
4.9/5 (46)Calories 363 per servingCategory Dinner
- Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.
- Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.
- To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn’t stick and bake for 40 minutes.
- Remove foil and bake for another 10 to brown the cheese (or turn on your broiler to get it browned). Remove from oven and let stand for 15 minutes before slicing and serving.
CHICKEN LASAGNA FLORENTINE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Servings 6
- Arrange 3 noodles in a lightly greased 11- x 7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.
- Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.
- To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.
RAVIOLI LASAGNA FLORENTINE RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
4.7/5 (3)Category EntreeCuisine ItalianTotal Time 30 mins
- Preheat your oven to 375 “F. Meanwhile bring a large pot of water to a boil and salt it well. Add the ravioli and cook them for 2 minutes until they float to the top, or according to the instructions on the package. Cook 1 minute less then whatever the box says.
- Drain the ravioli in a colander and drizzle them with a lug of olive oil so they won’t stick to each other. Work with them gently as not to break them, set aside.
- In a large skillet heat up a lug of olive oil and roast the garlic cloves on low flame until golden all over, making sure not to burn them. Once the garlic is golden add in the baby spinach and toss to coat in the oils for about a minute until wilted. Season with a pinch of sea salt. Transfer to a colander and allow the moisture to drain well.
- meanwhile, In a small bowl whisk together the ricotta cheese with a pinch of salt and 1 tbsp of the olive oil until smooth.
FLORENTINE LASAGNA ROLL-UPS RECIPE - EATINGWELL
From eatingwell.com
4/5 (2)Total Time 1 hr 30 minsCategory Diabetic Lasagna RecipesCalories 323 per serving
- Put a pot of salted water on to boil. Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- Cook half the lasagna noodles in boiling water until tender, about 8 minutes. With tongs or a slotted spoon, transfer the noodles to a large bowl of cold water. Repeat with the remaining noodles. Drain and arrange the noodles in a single layer on clean kitchen towels. Cover with plastic wrap to keep from drying out. Set aside.
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside 1/4 cup of the onion mixture. Add flour to the onion mixture remaining in saucepan and cook, stirring constantly, for 1 minute. Gradually whisk in milk and return to a simmer; cook, whisking, until thickened to the consistency of heavy cream, 3 to 4 minutes. Remove from heat and season with salt and pepper. Spoon 1/2 cup of the sauce into bottom of the prepared baking dish. Set aside.
- Process cottage cheese in a food processor until smooth. Add the reserved 1/4 cup onion mixture, spinach and mozzarella; pulse until finely chopped. Season with salt, pepper and nutmeg. Add egg and pulse until blended.
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