Creamy Tomato Lasagna Florentine
Ingredients
The filling
-
1
tablespoon
olive oil
-
2–3
cloves
garlic, minced
-
4–5
cups
fresh spinach
-
2
cups
4% cottage cheese
-
2
large
eggs
-
¼
cup
ground flaxmeal (optional)
-
1
teaspoon
oregano
-
1
teaspoon
Italian seasoning
-
a very tiny dusting
nutmeg
-
a squeeze
lemon juice
-
½
cup
Parmesan cheese
The sauce and noodles
-
4
cups
tomato sauce
-
12
noodles
no-boil or oven ready lasagna
-
3–4
cups
shredded Mozzarella cheese
For serving
-
Chopped fresh parsley
-
Grated Parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in a medium pan, add garlic and sauté for 1-2 minutes, then add spinach until wilted.
- Blend cottage cheese until smooth, then mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in spinach.
- Spray a 9x13 baking dish with nonstick spray, spread some sauce on the bottom, and layer with noodles, sauce, spinach mixture, and Mozzarella cheese.
- Repeat the layering process for three complete layers, finishing with noodles, sauce, and Mozzarella cheese on top.
- Cover with greased foil and bake for 40 minutes, then remove foil and bake for another 10 minutes to brown the cheese.
- Let the lasagna stand for 15 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
9
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
600mg
Cholesterol
100mg
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