Lasagna Florentine
Dive into a delicious slice of comfort with this hearty Lasagna Florentine, a perfect blend of indulgence and wholesome flavor. This Italian-inspired classic brings fresh spinach to the forefront, layered with creamy ricotta cheese infused with a hint of nutmeg for a warm, aromatic depth. The rich, homemade tomato sauce—made with crushed tomatoes, garlic, and herbs—melds beautifully with tender lasagna noodles and gooey melted mozzarella. Perfectly baked to golden, bubbly perfection, this lasagna is a crowd-pleaser ideal for family dinners, potlucks, or meal prep. Ready in just over an hour, this dish serves up eight satisfying portions that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 16 ounces Fresh spinach, chopped
- 16 ounces Ricotta cheese
- 1 Egg
- 0.25 teaspoons Nutmeg
- 0.5 cups Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the crushed tomatoes, tomato paste, dried basil, oregano, 1 teaspoon of salt, and black pepper. Simmer for 10 minutes, stirring occasionally, then remove from heat.
In a large skillet, wilt the chopped spinach over medium heat, stirring occasionally, for 3-4 minutes. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the ricotta cheese, egg, nutmeg, 0.5 teaspoon of salt, and Parmesan cheese. Mix until smooth. Add the wilted spinach and stir until well incorporated.
In a 9x13-inch baking dish, spread a thin layer of tomato sauce at the bottom. Lay 3 lasagna noodles over the sauce. Spread a layer of the spinach ricotta mixture over the noodles, followed by a layer of sauce and a sprinkle of mozzarella cheese. Repeat this layering process two more times, ending with a layer of sauce and mozzarella cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 6638 mg | 289% | |
| Total Carbohydrate | 614.2 g | 223% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 62.7 g | ||
| Protein | 228.8 g | 458% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4710 mg | 362% | |
| Iron | 47.0 mg | 261% | |
| Potassium | 6620 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
