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 :
SPAGHETTI LASAGNA FLORENTINE WITH CRAB
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, stir in butter, and set aside.
- Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
- Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
- Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
- Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 53 g, Cholesterol 89.5 mg, Fat 17 g, Fiber 4.7 g, Protein 27.3 g, SaturatedFat 9.6 g, Sodium 930.7 mg, Sugar 11.3 g
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
LASAGNA FLORENTINE WITH SUN-DRIED TOMATO MARINARA
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
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
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
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
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
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