Best Lasagna A La Florentine Recipes

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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

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

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 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

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

6 lasagna sheets
2 lbs fresh spinach (steamed and drained well)
2 small onions (diced)
1 green bell pepper (diced)
2 lbs alfredo sauce
1 tablespoon garlic
1 tablespoon italian seasoning
1 teaspoon white pepper
6 cups ricotta cheese
1 cup parmesan cheese
6 cups mozzarella cheese (shredded)
2 cups Fontina cheese (shredded)
1 cup carrot (shredded)
1 cup zucchini (shredded)
3 large eggs, beaten

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

OLIVE GARDEN FLORENTINE LASAGNA



Olive Garden Florentine Lasagna image

Make and share this Olive Garden Florentine Lasagna recipe from Food.com.

Provided by Member 610488

Categories     Savory Pies

Time 2h

Yield 12 serving(s)

Number Of Ingredients 16

1 lb fresh spinach
1 lb fresh mushrooms, chopped coarsely
1 cup onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
3 cups ricotta cheese
1 2/3 cups parmesan cheese
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
16 lasagna noodles
4 1/2 cups mozzarella cheese, shredded
1 cup marinara sauce
parmesan cheese (garnish)

Steps:

  • Steam spinach until tender then press out excess moisture and chop coarsely. Mix mushrooms, onions and garlic and saute over medium-high heat until onions are tender. Drain excess liquid and cool.
  • Mix ricotta cheese, 2/3 cup parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended.
  • Cook lasagna according to package directions then rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 cups spinach filling. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara sauce over top (make sure all noodles have sauce on them so they don't dry out) and cover tightly with foil.
  • Preheat oven to 350F and bake, covered, for 1 hour. Turn oven off and allow lasagna to sit for at least 30 minutes before removing from oven. Allow 10 minutes wait time before cutting. Top with extra Parmesan cheese. (Can be refrigerated for up to a day in advance of baking, if desired.).

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