VEGGIE LASAGNA FLORENTINE
This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I was not able to be there to cheer her on so I sent this dish. It is actually better the next day but I have never been able to keep my family out of it once they smell the aroma!
Provided by Denise Smith
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 12
Number Of Ingredients 17
Steps:
- Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
- Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
- Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
- Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 47.3 g, Cholesterol 58.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 25.1 g, SaturatedFat 5 g, Sodium 802 mg, Sugar 6.4 g
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Tyshawn Bagley
[email protected]This lasagna is so delicious and satisfying.
Chhotu Gupta
[email protected]I can't wait to make this lasagna again!
Oluwa Pizo
[email protected]I made this lasagna in a slow cooker and it was perfect for a busy weeknight dinner.
G0ld_icy7
[email protected]This lasagna is a great way to use up leftover vegetables.
Tameka Pacheco
[email protected]I love that this lasagna is a healthy and delicious way to get my kids to eat their vegetables.
Loriyah Childs
[email protected]This lasagna is so delicious and satisfying.
Delia Goodrich
[email protected]I can't wait to make this lasagna again!
Bersali Hodeifa
[email protected]This lasagna is a great way to use up leftover vegetables.
Faten Brahim
[email protected]I made this lasagna in a slow cooker and it was perfect for a busy weeknight dinner.
Preet Gakhal
[email protected]I used fresh spinach instead of frozen and it was amazing.
Josh Croft
[email protected]I added some chopped mushrooms to the filling and it was delicious.
Timothy Eads
[email protected]I made this lasagna gluten-free by using gluten-free lasagna noodles. It turned out great!
Hasnain Abid
[email protected]This lasagna is a great way to get your kids to eat their vegetables.
Redu Tonmoy
[email protected]I'm not a vegetarian, but I love this lasagna. It's so flavorful and satisfying.
Daniella Garcia
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Frank French
[email protected]I made this lasagna for a potluck and it was a huge success. Everyone loved it!
Olumide Kolade
[email protected]This veggie lasagna florentine was a hit with my family! The flavors were amazing and the texture was perfect. I will definitely be making this again.