Best 2 Broken Florentine Lasagna Bake Recipes

Calling all lasagna lovers! If you're looking for a unique and delectable twist on the classic lasagna dish, look no further than broken florentine lasagna bake. This innovative recipe combines the familiar flavors of lasagna with a delightful medley of spinach, ricotta cheese, and a creamy sauce, creating a symphony of flavors that will tantalize your taste buds. Prepare to embark on a culinary journey as we explore the secrets behind this exceptional dish, ensuring you create a masterpiece that will impress family and friends alike.

Let's cook with our recipes!

BROKEN FLORENTINE LASAGNA BAKE

Broken Florentine Lasagna Bake image

Much easier to make than the traditional layering process, this dish is a dream: rich, simple and delish. And with three pounds of greens, it's full of iron and vitamins.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
3 cups milk
Salt and pepper
Freshly grated nutmeg
11/2 cups grated Parmigiano-Reggiano
2 tablespoons EVOO (extra-virgin olive oil)
1 garlic clove, cracked away from its skin
1 bunch of green chard, stems removed, leaves coarsely chopped
2 pounds spinach, stems removed, leaves coarsely chopped
1 box no-boil lasagna noodles

Steps:

Preheat the oven to 375F.
Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with salt, pepper, and nutmeg, and cook for a couple of minutes to thicken. Stir in half the Parmigiano (about 3/4 cup). Set the sauce aside.
Heat the EVOO in a large cast-iron skillet over medium-high heat. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the chard and cook, turning occasionally to wilt down, 2 minutes. Add the spinach a few handfuls at a time, wilting each batch before adding more. Season the greens with salt and pepper.
Break the pasta sheets into large pieces. Toss them into the pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet. Cover the skillet with foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese.

BROKEN FLORENTINE LASAGNA BAKE(RACHAEL RAY)

Broken Florentine Lasagna Bake(Rachael Ray) image

Taken from Rachael Ray's Big Orange Book. I will be making this one soon- it is full of vitamins and iron! :)

Provided by marggie

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
salt and pepper
freshly grated nutmeg
1 1/2 cups grated parmigiano-reggiano cheese
2 tablespoons extra virgin olive oil
1 garlic clove, cracked away from skin
1 bunch of green chard leaves, stems removed, leaves coarely chopped
1 lb spinach, stems removed, leaves coarsely chopped
1 (18 ounce) box no-boil lasagna noodles

Steps:

Preheat the oven to 375°F.
Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with salt, pepper, and nutmeg, and cook for a couple of minutes to thicken. Stir in half the Parmigiano (about 3/4 cup). Set the sauce aside.
Heat the EVOO in a large cast iron skillet over medium high heat. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the chard and cook, turning occasionally to wilt down, 2 minutes. Add the spinach a few handfuls at a time, wilting each batch before adding more. Season the greens with salt and pepper.
Break the pasta sheets into large pieces. Toss them into the pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet. Cover the skillet with foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese.

Tips:

To save time, use no-boil lasagna noodles. They cook in the sauce, so there's no need to boil them separately.
If you don't have Alfredo sauce, you can make your own by melting butter and whisking in flour, then slowly adding milk and stirring until thickened. Season with salt, pepper, and nutmeg.
For a vegetarian lasagna, use crumbled tofu or tempeh instead of ground beef.
To add more vegetables to your lasagna, stir in some chopped spinach, zucchini, or mushrooms before layering it in the baking dish.
If you like a crispy crust on your lasagna, sprinkle some grated Parmesan cheese on top before baking.

Conclusion:

Broken Florentine Lasagna Bake is a delicious and easy-to-make meal that's perfect for any occasion. With its layers of lasagna noodles, Alfredo sauce, ground beef, spinach, and cheese, it's sure to be a hit with everyone at the table. So next time you're looking for a quick and satisfying dinner, give this recipe a try.