Lasagna Florentine

Lasagna Florentine

Lasagna isn't know for being easy, but this Lasagna Florentine is surprisingly super simple! You can never have too many easy pasta recipes, and if you can make easy lasagna recipes part of your every day collection - even better!



  • 1 pound ground beef
  • 1/2 cup onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 (26-ounce) jar spaghetti sauce, divided
  • 16 ounces container cottage cheese
  • 10 ounces package frozen spinach, thawed and drained
  • 12 ounces package shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 eggs, beaten
  • 9 lasagna noodles, cooked


  1. Brown ground beef, onion and garlic. Drain; stir in spaghetti sauce and set aside.
  2. Preheat oven to 350 degrees F.
  3. In a large bowl, combine cottage cheese, spinach, 2 cups mozzarella cheese, 1/4 cup Parmesan cheese and eggs.
  4. In an ungreased 13"x9" baking pan, layer one cup sauce mixture, 3 noodles and 1/2 cup cottage cheese mixture; repeat layering once.
  5. Top with remaining 3 noodles, sauce mixture, mozzarella and Parmesan.
  6. Cover with aluminum foil; bake for 30 minutes. Uncover; bake for an additional 15 minutes.
  7. Let stand for 10 minutes before serving.

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This is virtually identical to the spinach lasagna I used to indulge in before I had to be careful with my spinach intake due to some of my medications. I'm sure I can still indulge, but not with the abandon I used to do. This is a wonderfully filling dish and has always been a crowd pleaser when I've made it.

Anything you can BUY frozen in the grocerie stores Can be frozen. Check out freesing, blanching and preserving.

Regarding the lasagna noodles, I have found if you soak your noodles in hot tap water for 20 minutes, they are limp, not cooked, but easier to work with than uncooked noodles. Can't wait to try this recipe...sounds really good. I think I would like to make this in two pans, one to eat, one to freeze. Has anyone frozen this before? If so, did it freeze well?

I added thinly sliced tomatoes and mushrooms-did not have to add water to the noodles. I also let it sit for 30 min before baking. Turned out great!

@j1shalack: Thanks for the suggestions! I prefer not to cook my noodles either. I find it makes a firmer lasagna. Thanks for commenting! -- Editor of RecipeLion

Excellent recipe. I make lasagna a number of different ways and I've discovered it is not necessary to pre-cook the noodles. My favorite recipe is similar to the article, and I have used a number of different brands of ordinary lasagna noodle, and every time, the dish comes out excellent. The only change to the recipe I make is add 1/2 cup water to the sauce mixture.


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