Florentine Lasagna

Ready in 1 hour

Sweet Italian sausage, healthy spinach and juicy tomatoes combine to make a nice twist on the classic lasagna.

"I left out the 8 oz tomato sauce because I didn't want it too tomato-y. We absolutely loved it and I would definitely make it again. Next time I will add the tomato sauce because I will be making it for guests. Thanks for sharing."

- Bvanhoogten

Top-ranked recipe named "Florentine Lasagna"

4.2 avg, 5 review(s) 40% would make again

Ingredients

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12 ounces Italian sausage
1/2 cup Onion; chopped
2 cloves Garlic; minced
8 ounce Tomato sauce
7 1/2 ounce Tomatoes; diced
1 teaspoon Dried Oregano
1 teaspoon Dried basil
6 Lasagna noodles
1 Egg; slightly beaten
15 ounce Ricotta cheese; drained
1/3 cup Parmesan Cheese; grated
1/4 teaspoon Pepper; freshly ground
10 ounce Frozen spinach; thawed and chopped
8 ounce Mozzarella; shredded
1 teaspoon Extra Virgin Olive Oil

Original recipe makes 8

Servings  

Preparation

Remove casings from sausage and saute in a medium saucepan with onion on medium heat until brown and no longer pink. Drain off fat from sausage and then add garlic, tomato sauce, undrained tomatoes, oregano and basil. Bring to boiling and then reduce heat to low and simmer uncovered for 15 to 20 minutes.

While sauce is cooking, cook noodles in boiling water for 10 to 12 minutes until tender, but still firm. Drain noodles, rinse with cold water and drain well again. For cheese filling, mix the slightly beaten egg with the ricotta cheese, 1/4 cup of the parmesan cheese and black pepper. Fold the spinach into the cheese mixture.

In a 13 x 9 baking dish which has been lightly greased with olive oil, layer 3 noodles, half of the cheese mixture, half of the meat sauce and then half odf the mozzarella cheese. Repeat layers. Sprinkle with the remaining parmesan cheese at the end.

Bake uncovered at 375 deg F for 30 minutes or until heated through. Remove from oven and let stand for 10 minutes before serving.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 503 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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KeishasPot 1 week ago
KeishasPot 1 week ago
I left out the 8 oz tomato sauce because I didn't want it too tomato-y. We absolutely loved it and I would definitely make it again. Next time I will add the tomato sauce because I will be making it for guests. Thanks for sharing.
Bvanhoogten 1 month ago
cprescott 1 year ago
[I posted this recipe.]
CookingPassion 4 years ago
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