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Florentine Lasagna

Makes: 8 servings
Prep 50 mins Bake 375°F 30 mins Stand 20 mins
Florentine Lasagna
Ingredients
  • 12  ounces  bulk Italian sausage or turkey Italian sausage
  • 1/2  cup  chopped onion
  • 1 14 1/2 ounce can  diced tomatoes, drained
  • 1 8  ounce can  tomato sauce
  • 2  teaspoons  dried Italian seasoning, crushed
  • 6  dried lasagna noodles
  • 1  egg, lightly beaten
  • 1 15  ounce carton  ricotta cheese or 2 cups cottage cheese, drained
  • 1/3  cup  grated Parmesan cheese
  • 1 10  ounce  frozen chopped spinach, thawed and well drained
  • 8  ounces  sliced mozzarella cheese
Directions

1. Preheat oven to 375 Degrees F.

Meat sauce::

2. 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.

3. 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.

4. 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.

5. Bake, uncovered, about 30 minutes or until heated through. Let stand for 20 minutes before serving. Makes 8 servings.

Nutrition Facts (Florentine Lasagna)
  • Servings Per Recipe 8,
  • cal. (kcal) 475,
  • Fat, total (g) 29,
  • chol. (mg) 111,
  • sat. fat (g) 14,
  • carb. (g) 28,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 25,
  • sodium (mg) 876,
  • Percent Daily Values are based on a 2,000 calorie diet

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