Florentine Lasagna


This Italian specialty recipe features a delicious blend of Italian sausage, spinach, mozzarella, and ricotta cheeses.

Prep Time:
50 mins
Bake Time:
30 mins
Stand Time:
20 mins
Total Time:
1 hrs 40 mins


  • 12 ounce bulk Italian sausage or turkey Italian sausage

  • ½ cup chopped onion

  • 1 14.5 ounce can diced tomatoes, drained

  • 1 8 ounce can tomato sauce

  • 2 teaspoon dried Italian seasoning, crushed

  • 6 dried lasagna noodles

  • 1 egg, lightly beaten

  • 1 15 ounce carton ricotta cheese or 2 cups cottage cheese, drained

  • cup grated Parmesan cheese

  • 1 10 ounce frozen chopped spinach, thawed and well drained

  • 8 ounce sliced mozzarella cheese


  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 (per serving)

475 Calories
29g Fat
28g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 475
% Daily Value *
Total Fat 29g 37%
Saturated Fat 14g 70%
Cholesterol 111mg 37%
Sodium 876mg 38%
Total Carbohydrate 28g 10%
Total Sugars 5g
Protein 25g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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