Description
This Creamy Tomato Lasagna Florentine is a delicious and comforting Italian-inspired dish featuring layers of no-boil lasagna noodles, a creamy spinach and cottage cheese mixture, rich tomato sauce, and plenty of melted mozzarella and Parmesan cheeses. This recipe is baked to perfection, resulting in a hearty meal perfect for family dinners or entertaining guests.
Ingredients
Spinach Mixture
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 4-5 cups fresh spinach
- 2 cups 4% cottage cheese
- 2 eggs
- 1/4 cup ground flaxmeal (optional)
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning (adjust saltiness accordingly)
- A very tiny dusting of nutmeg
- A squeeze of lemon juice
- 1/2 cup Parmesan cheese
Lasagna Components
- 4 cups tomato sauce
- 12 no-boil or oven-ready lasagna noodles
- 3-4 cups shredded Mozzarella cheese
Garnish
- Chopped fresh parsley
- Grated Parmesan cheese
Instructions
- Preheat and sauté spinach: Preheat the oven to 350°F (175°C). Heat the olive oil in a medium pan over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the fresh spinach and stir until just barely wilted. Remove from heat and set aside.
- Prepare creamy spinach mixture: Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix in the eggs, ground flaxmeal (if using), oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the sautéed spinach and set aside.
- Assemble the lasagna: Spray a 9×13-inch baking dish with nonstick spray. Spread a few spoonfuls of tomato sauce on the bottom of the dish. Arrange 3 lasagna noodles evenly. Top with about 1 cup tomato sauce, 1 cup of the creamy spinach mixture, and 3/4 cup shredded mozzarella cheese. Repeat this layering process two more times to create three complete layers.
- Top and bake: Finish layering with the last three noodles, 1 cup of tomato sauce, and 1 cup of mozzarella cheese. Cover the dish with greased aluminum foil to prevent the cheese from sticking. Bake for 40 minutes at 350°F.
- Brown and rest: Remove the foil and bake for an additional 10 minutes to brown the cheese. Alternatively, you can use your oven’s broiler to achieve a golden top. Once baked, remove from the oven and allow the lasagna to stand for 15 minutes before slicing and serving. Garnish with chopped fresh parsley and grated Parmesan cheese.
Notes
- Use no-boil lasagna noodles to save time; if using regular noodles, boil according to package instructions.
- The addition of ground flaxmeal is optional but adds fiber and nutrients.
- If your Italian seasoning is not salted, you may want to add an additional 1/4 to 1/2 teaspoon salt to the spinach mixture.
- Allowing the lasagna to rest after baking ensures cleaner slices and better flavor melding.
- For a richer flavor, homemade tomato sauce can be used in place of store-bought.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
