Lasagna Florentine Recipes

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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

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 :

THE ULTIMATE LASAGNA



The Ultimate Lasagna image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 22

2 pound dried lasagna noodles
Extra-virgin olive oil
2 pounds ground beef
2 pound ground Italian sausage
1 onion, chopped
2 cloves garlic, sliced
3 carrots, chopped
2 stalks celery, chopped
2 tablespoons chopped fresh basil
1/4 cup finely chopped Italian flat-leaf parsley
1 tablespoon chopped oregano leaves
2 tablespoons all-purpose flour
2 cups red wine
2 (28-ounce) cans tomatoes (recommended: San Marzano)
3 tablespoons heavy cream
1 teaspoon ground cinnamon
2 quarts ricotta cheese, (2 containers)
2 eggs, lightly beaten
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
  • Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
  • In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
  • To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

BROKEN FLORENTINE LASAGNA BAKE



Broken Florentine Lasagna Bake image

Much easier to make than the traditional layering process, this dish is a dream: rich, simple and delish. And with three pounds of greens, it's full of iron and vitamins.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
3 cups milk
Salt and pepper
Freshly grated nutmeg
11/2 cups grated Parmigiano-Reggiano
2 tablespoons EVOO (extra-virgin olive oil)
1 garlic clove, cracked away from its skin
1 bunch of green chard, stems removed, leaves coarsely chopped
2 pounds spinach, stems removed, leaves coarsely chopped
1 box no-boil lasagna noodles

Steps:

  • Preheat the oven to 375F.
  • Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with salt, pepper, and nutmeg, and cook for a couple of minutes to thicken. Stir in half the Parmigiano (about 3/4 cup). Set the sauce aside.
  • Heat the EVOO in a large cast-iron skillet over medium-high heat. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the chard and cook, turning occasionally to wilt down, 2 minutes. Add the spinach a few handfuls at a time, wilting each batch before adding more. Season the greens with salt and pepper.
  • Break the pasta sheets into large pieces. Toss them into the pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet. Cover the skillet with foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese.

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

LASAGNA A LA FLORENTINE



Lasagna a la Florentine image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 cup chopped onion
1 clove garlic, finely chopped
1 can (14.5 oz) diced tomatoes, undrained
1 bag (5 oz) fresh baby spinach
1 box Hamburger Helper™ lasagna
2 cups hot water
1/2 cup milk
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • In 12-inch skillet, brown beef and onion over medium-high heat, stirring frequently, until thoroughly cooked; drain.
  • Stir in garlic, tomatoes and spinach; cook 2 minutes, stirring occasionally.
  • Stir in sauce mix (from Hamburger Helper box) and hot water until dissolved. Stir in milk and uncooked pasta (from Hamburger Helper box). Return to heat; heat to boiling.
  • Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender. Stir in cheese.

Nutrition Facts : Calories 470, Carbohydrate 39 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 8 g, TransFat 1 g

SPAGHETTI LASAGNA FLORENTINE WITH CRAB



Spaghetti Lasagna Florentine with Crab image

A seafood pasta dish that is sure to please. Succulent, wild-caught lump crab mixed into a thick and creamy cheese filling and blended with a zesty marinara sauce.

Provided by Charlize Jamieson

Categories     Seafood     Shellfish     Crab

Time 1h30m

Yield 10

Number Of Ingredients 17

1 (16 ounce) package spaghetti
2 tablespoons butter
1 (28 ounce) jar marinara sauce
2 cups fresh spinach
1 cup chopped onion
1 cup chopped fresh mushrooms
1 (6 ounce) can tomato paste
2 tablespoons minced fresh garlic
1 pinch cayenne pepper, or to taste
1 pinch dried parsley flakes, or to taste
1 pinch sea salt and ground black pepper to taste
1 pound fresh lump crabmeat
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1 ¼ cups grated Parmesan-Romano cheese blend, divided
2 large eggs
2 tablespoons clam juice

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



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

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

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

CHICKEN FLORENTINE ALFREDO LASAGNA CUPS



Chicken Florentine Alfredo Lasagna Cups image

This is super comforting and satisfying. Creamy and rich, but with a nice pop of green from the spinach, pesto, and basil. The chicken gives it some texture and makes it feel like a complete meal on its own. I love the crispy edges of the cheese. Serve with a bright and fresh Geek salad on the side.

Provided by TheOtherJuliaGulia

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

cooking spray
1 (16 ounce) package lasagna noodles
5 ounces baby spinach leaves
4 cups shredded cooked chicken
3 cups shredded mozzarella cheese, divided
3 cups Alfredo sauce, divided
2 ¼ cups whole-milk ricotta cheese
½ cup prepared basil pesto
½ teaspoon kosher salt
1 cup shredded Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
  • Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
  • Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
  • Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
  • Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
  • Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
  • Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

Nutrition Facts : Calories 625 calories, Carbohydrate 34.4 g, Cholesterol 103.5 mg, Fat 38.6 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 16.4 g, Sodium 1141.8 mg, Sugar 3.7 g

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2018-10-07 In a medium bowl add the ricotta cheese, 1-1/2 cups of the mozzarella cheese, spinach, Parmesan cheese, eggs, salt and Italian seasoning. Using a spoon, mix all of the ingredients together. Spray a 9” x 13” baking pan with cooking oil. Spread 1/2 cup of the sauce on the bottom of the pan. Place four lasagna noodles (shake off the water) on ...
From indianeskitchen.com


SKILLET BEEF LASAGNA FLORENTINE | KNORR US
Skillet Beef Lasagna Florentine. Cook up Knorr's delicious Skillet Beef Lasagna Florentine made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
From knorr.com


LASAGNE FLORENTINE - THE VEGGIE TABLE
Spinach lasagna, sometimes called lasagne Florentine, is a classic vegetarian dish made with a creamy white sauce, cheese, and vegetables. Yield: 8-10 servings: Time: 1½ hours: Tools: saucepan; 2 wooden spoons ; large bowl; baking dish; aluminum foil; Ingredients: 1 T olive oil; ½ c onion, diced; ½ c carrots, shredded or diced; ½ c fresh mushrooms, sliced, or 1 oz dry, …
From theveggietable.com


TURKEY FLORENTINE LASAGNA | SWEET CAYENNE
2019-10-22 Grease a 13x9 inch lasagna pan with cooking spray and set aside. (Optional: this step can be done the day before assembling the lasagna). In a large skillet, brown the ground turkey and sausage over medium heat until just cooked through. Drain any excess fat before adding both cans of tomatoes, red pepper flakes, and Italian seasoning.
From sweetcayenne.com


WHAT IS LASAGNA FLORENTINE? (WITH PICTURES) - DELIGHTED COOKING
2022-05-18 Lasagna Florentine is a pasta entree that's cooked in the Florentine style. There are four main ingredients, with lasagna noodles serving as the base and other optional ingredients added according to taste preference. Many of the recipes involve interchanging certain ingredients, specifically the type of sauce and cheese used, as well as whether to …
From delightedcooking.com


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