Florentine Lasagna
This Italian specialty recipe features a delicious blend of Italian sausage, spinach, mozzarella, and ricotta cheeses.
Prep Time:
50 mins
Total Time:
1 hr 40 mins
Servings:
Makes 8 servings.
Ingredients
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12 oz. bulk Italian sausage or turkey Italian sausage
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1/2 cup chopped onion
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1 14-1/2-oz. can diced tomatoes, drained
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1 8-oz. can tomato sauce
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2 tsp. dried Italian seasoning, crushed
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6 dried lasagna noodles
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1 egg, lightly beaten
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1 15-oz. carton ricotta cheese or 2 cups cottage cheese, drained
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1/3 cup grated Parmesan cheese
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1 10-oz. pkg. frozen chopped spinach, thawed and well drained
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8 oz. sliced mozzarella cheese
Directions
1.
Preheat oven to 375 degrees F. For meat sauce: 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.
2.
Meanwhile, cook noodles according to package directions; drain. Rinse with cold water; drain again. For filling: In a medium bowl, combine egg, ricotta cheese, and 1/4 cup of the Parmesan cheese. Stir in spinach.
3.
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 the remaining Parmesan cheese.
4.
Bake, uncovered, about 30 minutes or until heated through. Let stand for 20 minutes before serving. Makes 8 servings.
Nutrition information
Calories 475, Total Fat 29 g, Saturated Fat 14 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 2 g, Cholesterol 111 mg, Sodium 876 mg, Carbohydrate 28 g, Total Sugar 5 g, Fiber 2 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
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Vegetable Lasagna
You won't miss the meat in this low-calorie lasagna. Vegetables and cheese provide the flavor and whole wheat noodles add heart-healthy fiber.
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