Florentine Lasagna
Submitted by happyzhangbo
Florentine lasagna layers savory Italian sausage meat sauce with a creamy spinach-ricotta filling and melted mozzarella. Hearty, cheesy, and built for Sunday dinner.
YIELD
9 servingsPREP
15 minCOOK
50 minREADY
65 minFlorentine lasagna earns its name from the spinach folded into the ricotta filling, a classic move that adds color, earthiness, and a little iron to every bite. The Italian sausage does the flavor work here: brown it hard with the onion until the edges crisp, then drain off the fat before the tomatoes go in so the sauce stays rich instead of greasy.
A few details make or break this one. Squeeze the thawed spinach bone-dry before it meets the ricotta, or you’ll end up with a watery middle. And don’t skip the 20-minute rest after baking, that’s what sets the layers so each slice holds its shape instead of sliding into a puddle.
The egg in the filling binds everything together, while a final dusting of Parmesan browns into a salty, golden crust.
Pro Tips
- Rinse the cooked noodles in cold water to stop them cooking and keep them from gluing together while you build the layers.
- Slice the mozzarella rather than shredding it for a stretchier, more even melt.
- Leftovers reheat beautifully, and the flavor deepens overnight in the fridge.
Variations
- Use turkey Italian sausage for a leaner build without losing the savory punch.
- Swap cottage cheese for the ricotta for a lighter, slightly tangier filling.
- Add a pinch of crushed red pepper to the sauce for a low, warming heat.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
For meat sauce: In a large saucepan, cook sausage and onion until meat is brown and onion is tender.
Drain off fat. Stir in tomatoes, tomato sauce, and Italian seasoning.
Bring to boiling; reduce heat.
Simmer, uncovered, for 15 to 20 minutes or until sauce reaches desired consistency.
Meanwhile, cook noodles according to package directions; drain.
Rinse with cold water; drain again.
For filling:
In a medium bowl, combine egg, ricotta cheese, and ¼ cup of the Parmesan cheese.
Stir in spinach.
To assemble, in an ungreased 12×7-½x2-inch baking pan, arrange three of the cooked noodles.
Spread with half of the filling.
Top with half of the meat sauce and half of the mozzarella cheese.
Repeat layering noodles, filling, meat sauce, and mozzarella cheese.
Sprinkle with the remaining Parmesan cheese.
Bake, uncovered, about 30 minutes or until heated through.
Let stand for 20 minutes before serving.
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