Side Pannel
Creamy Tomato Lasagna Florentine.
Creamy Tomato Lasagna Florentine.
- Recipe Submitted by Cornbread on 11/29/2014
Category: Healthy Recipes, Eggs, Cheese, Tomatoes
Ingredients List
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 4-5 cups fresh spinach
- 2 cups 4% cottage cheese
- 2 eggs
- ¼ cup ground flaxmeal (see notes)
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning (mine was salty - if you're using a non-salted variety, add an additional ¼-1/2 teaspoon salt)
- a very tiny dusting of nutmeg
- a squeeze of lemon juice
- ½ cup Parmesan cheese
- 4 cups tomato sauce (DeLallo Tomato Basil. DO IT.)
- 12 no-boil or oven ready lasagna noodles (see notes)
- 2½ cups shredded Mozzarella cheese
Directions
1. Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.
2. Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.
3. To assemble lasagna, spray a 9x13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and ½ cup Mozzarella cheese. Repeat for three complete layers.
4. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn't stick and bake for 40 minutes. Remove foil and bake for another 10 to brown the cheese. Remove from oven and let stand for 10-15 minutes before slicing and serving.
2. Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.
3. To assemble lasagna, spray a 9x13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and ½ cup Mozzarella cheese. Repeat for three complete layers.
4. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn't stick and bake for 40 minutes. Remove foil and bake for another 10 to brown the cheese. Remove from oven and let stand for 10-15 minutes before slicing and serving.
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