Lasagne Florentine - The Veggie Table

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Lasagne Florentine

Spinach lasagna, sometimes called lasagne Florentine, is a classic vegetarian dish made with a creamy white sauce, cheese, and vegetables. Lasagna florentine
Yield 8-10 servings
Time 1½ hours
Tools
  • saucepan
  • 2 wooden spoons
  • large bowl
  • baking dish
  • aluminum foil
Ingredients
  • 1 T olive oil
  • ½ c onion, diced
  • ½ c carrots, shredded or diced
  • ½ c fresh mushrooms, sliced, or 1 oz dry, reconstituted mushrooms
  • 1 pound fresh spinach (preferred) or 10 oz package of frozen spinach, thawed
  • 2 c ricotta cheese
  • 1 t oregano
  • salt
  • 1 t pepper
  • 2 c Alfredo sauce or béchamel sauce (if using Alfredo, you can replace up to ½ c with milk or vegetable stock – just mix the sauce and milk before using)
  • ½ pound uncooked lasagna noodles
  • 1 c mozzarella cheese, grated or thinly sliced
Directions Heat oil, add onion, carrots, and mushrooms, and sauté, stirring frequently, until onions are soft, about 5 minutes.

Meanwhile, prepare the spinach: if using fresh, wash, pat dry, de-stem (optional), and chop. If using frozen, thaw, drain, and squeeze out excess water. Stir in the ricotta cheese, oregano, a dash of salt, and pepper.

Preheat oven to 350.

Spread about ½ c of sauce in bottom of the baking dish. Line with lasagna noodles, then spread about a third of the spinach mixture on the noodles, then add about a third of the vegetables. Add ½ c sauce, then another layer of noodles, then a third of the spinach and a third of the vegetables. Repeat once more, top with the rest of the sauce, and finish off with the mozzarella.

Cover with aluminum foil and bake for 50 minutes. Turn off oven, remove cover, and leave lasagna in warm oven for another 15 minutes, until brown and bubbly. Let stand for a few minutes, and serve.

Notes See my other lasagna recipes.
  Key to abbreviations and conversions
Spinach lasagna

 

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