Ingredients for Lasagna Florentine
- Lasagna Sheets
- Fresh Spinach
- Onions
- Green Bell Pepper
- 3-4 cups Alfredo sauce
- Garlic
- Italian Seasoning
- White Pepper
- Ricotta Cheese
- Parmesan Cheese
- Mozzarella Cheese
- Fontina Cheese
- Carrot
- 1 medium zucchini (grated)
- 2 large eggs
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How to Make Lasagna Florentine
- Preheat oven to 350°F (175°C).
- In a large bowl, thoroughly combine: 10 oz fresh spinach (chopped), 1/2 medium onion (finely chopped), 1/2 green bell pepper (finely chopped), 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper, 15 oz ricotta cheese, 2 large eggs, 1 medium carrot (grated), 1 medium zucchini (grated), and 3/4 cup grated Parmesan cheese.
- Lightly grease a 9x13 inch baking dish (or a 2-inch hotel pan). Spread a thin layer of Alfredo sauce (about 1 cup) on the bottom.
- Layer 3-4 lasagna noodles over the sauce. Spread half of the spinach mixture evenly over the noodles.
- Repeat layers: Alfredo sauce (about 1 cup), 3-4 lasagna noodles, remaining spinach mixture.
- Top with remaining Alfredo sauce (about 1 cup), and the remaining lasagna noodles if needed. Cover the top with 1 1/2 cups shredded mozzarella cheese and sprinkle with 1 tbsp dried Italian herbs.
- Bake for 45-55 minutes, or until golden brown and bubbly. Let stand for 10-15 minutes before serving to allow it to set.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
6g
Fat
57g
Carbs
1g
