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Lasagna Florentine

April 30, 2010 · by Carrie Trax ·

Lasagna FlorentineFresh greens are bountiful at the farmers markets and my favorite is baby spinach this time of the year.  This is a great dish to add other fresh vegetables when they come into season like some sauteed zucchini and grated fresh carrots.  Let your imagination and the farmers market decide what goes into your lasagna when you make it.  This is a recipe that can change throughout the year depending on the fresh harvest.  I also used fresh mushrooms in this recipe.  This is also great to freeze and have for a quick dinner later.

1 (28 oz) can Italian whole tomatoes or 2 pound fresh ripe tomatoesOLYMPUS DIGITAL CAMERA
1/2 cup fresh mushrooms, cooked
1 medium onion, chopped
2 tsp basil, dried
2 tsp. tarragon, dried
1 tsp red pepper flakes
2 cloves garlic, chopped
salt & pepper to taste
1 1/2 cup V-8 Juice
6 tbsp. butter
2 cups Cheddar cheeseOLYMPUS DIGITAL CAMERA
4 cups Mozzarella cheese
8 oz Parmesan cheese, coarse grated
16 oz cottage cheese
2 eggs
12 oz fresh spinach, cooked
12 wide lasagna noodles, cooked

You need to prepare the sauce first, add tomatoes, mushrooms, onion, basil, tarragon, red pepper flakes, garlic, salt, pepper and V-8 juice in large pot and cook for 20 minutes. Add butter and cook an additional 5 minutes and take off the heat.  In medium bowl combine the cottage cheese, eggs, Parmesan cheese and cooked spinach.

Lasagna FlorentineNow it is time to assemble in a sprayed 13×9 pan put a 1/4 of the tomato sauce across the bottom and lay 4 noodles over lapping slightly. Spoon on a 1/4 of the  tomato sauce, 1/3 cheddar and mozzarella cheese, 1/2 of the cottage cheese mixture.  Lay 4 lasagna noodle down, 1/4 sauce, 1/3 cheddar and mozzarella cheese, remaining cottage cheese mixture.  Lay down the remaining lasagna noodle, sauce, cheddar and mozzarella cheese.

OLYMPUS DIGITAL CAMERALasagna FlorentineLasagna Florentine

OLYMPUS DIGITAL CAMERALasagna Florentine

 

 

 

 

 

 

 

Bake uncovered in a 375 degree oven for 1 hour.  Cool for 20 minutes before cutting.  I like cheese so once I cut the lasagna in squares I place a piece of mozzarella cheese over it and melt in microwave for 30 seconds.  You could also add some mozzarella cheese on top the last 5 minutes of baking.

 

 

OLYMPUS DIGITAL CAMERA

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Filed Under: pasta · Tagged: basil, cheese, lasagna, mushrooms, noodles, spinach

Comments

  1. Cathy says

    April 30, 2010 at 1:11 pm

    That's one scrumptious looking lasagna. And I love being able to change the veggies based upon what's available at the farmers market each week.

  2. Raina says

    May 2, 2010 at 3:00 am

    This looks delicious. I love that you added the spinach!

  3. Val says

    November 17, 2010 at 3:35 pm

    Wow…this looks and sounds amazing.

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