LASAGNA FLORENTINE
Looking for a sneaky way to hide those veggies? Hamburger Helper® dinner mix makes it easy to tuck spinach into a skillet lasagna blanketed with creamy mozzarella cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 5
Number Of Ingredients 7
Steps:
- In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in hot water, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Stir in spinach; sprinkle with cheese. Cover; simmer about 2 minutes or until cheese is melted.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 6 g, TransFat 1 g
CHICKEN FLORENTINE LASAGNA
This recipe is a recreation of my friend's favorite Lean Cuisine (they have discontinued it). I don't create my own recipes very often so any input that could improve the final product would be appreciated.
Provided by MsKittyKat
Categories Chicken Breast
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Pre-cook your lasagna noodles according to the package directions. Set aside.
- Saute onions and mushrooms in the butter until all the liquid from the mushrooms has evaporated and the onions have softened.
- Add the flour and cook for 1 minute.
- Add the skim milk and cook over low heat stirring frequently until the sauce has thickened.
- Add salt, pepper, nutmeg and 1/3 cup parmesan cheese.
- Stir until cheese has melted and add chicken breast and spinach. Set aside.
- In a small bowl mix ricotta, 1/3 cup parmesan cheese, 1/2 cup mozzarella cheese and egg until well blended.
- Begin to layer the lasagna (I used a deep 9x9 stoneware dish I had, but a 13x9 dish would work as well).
- Spread a small amount of sauce over the bottom of your pan.
- Cover sauce with one layer of pasta.
- Spread 1/2 the ricotta cheese mixture and 1/3 of the remaining mozzarella over the pasta.
- Cover the cheese with 1/3 of the remaining sauce.
- Add another layer of pasta.
- Spread the remaining ricotta mixture and 1/2 the remaining mozzarella over the pasta.
- Cover the cheese with 1/2 of the remaining sauce.
- Add a final layer of pasta.
- Cover the pasta with the remaining sauce and cover the pan with foil.
- You will have some mozzarella and parmesan cheese leftover. Reserve this for later.
- Bake the lasagna at 350 degrees for 1 hour. Uncover the dish and sprinkle the remaining cheeses over the top.
- Return to the oven for 15-20 minutes or until the cheese is golden and the lasagna is bubbling around the edges.
- Let the lasagna rest for 15-20 minutes before serving.
CHICKEN FLORENTINE ALFREDO LASAGNA CUPS
This is super comforting and satisfying. Creamy and rich, but with a nice pop of green from the spinach, pesto, and basil. The chicken gives it some texture and makes it feel like a complete meal on its own. I love the crispy edges of the cheese. Serve with a bright and fresh Geek salad on the side.
Provided by TheOtherJuliaGulia
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
- Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
- Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
- Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
- Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
- Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.
Nutrition Facts : Calories 625 calories, Carbohydrate 34.4 g, Cholesterol 103.5 mg, Fat 38.6 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 16.4 g, Sodium 1141.8 mg, Sugar 3.7 g
CHICKEN LASAGNA FLORENTINE
I have to admit that I usually do not like to cook with "cream of" soups, but my family likes this so much that I make an exception. I would be interested in knowing if your little kiddies like it because my younger brother and sister (who never like to try anything new and under normal circumstances hate spinach) love it.
Provided by Munchkin Mama
Categories Potluck
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a large bowl. Set aside.
- Place 3 uncooked lasagna noodles in a 5-qt. slow cooker coated with non-stick spray (or use one of those slow cooker bags and coat that). Break noodles as necessary.
- Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella.
- Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella.
- Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella.
- Cover and cook for 1 hour on high; reduce heat to low and cook 5 hours or until pasta is done. (You may be able to just cook on low for 6 hours, I dont know.).
- Serve with a green salad and some cheese or garlic bread.
Nutrition Facts : Calories 566, Fat 30.1, SaturatedFat 15.1, Cholesterol 100.1, Sodium 1136.9, Carbohydrate 40.5, Fiber 2.7, Sugar 2.5, Protein 33.5
LASAGNA FLORENTINE
True comfort food! This is just so full of flavor. I add french bread and a garden salad. And maybe a nice glass of your favorite wine!
Provided by MizzNezz
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine the cooked noodles and spinach, set aside.
- In lg skillet, brown beef with onion and pepper; drain.
- Add tomato sauce and seasonings.
- Mix cottage cheese with parmesan.
- In 9x13 baking pan, layer noodles, cottage cheese and sauce.
- Repeat layers.
- Top with nozzarella.
- Bake at 375* for 35 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 565, Fat 26.3, SaturatedFat 12.7, Cholesterol 127, Sodium 1437.2, Carbohydrate 41.3, Fiber 4.3, Sugar 6.9, Protein 41.2
LASAGNA FLORENTINE
Make and share this Lasagna Florentine recipe from Food.com.
Provided by Chefmadsally
Categories One Dish Meal
Time 1h15m
Yield 1 pan, 24 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl mix together spinach, onion, bell pepper, seasonings, ricotta, eggs, carrots, zucchini, and 3/4 cup Parmesan cheese.
- In a greased 2 inch hotel pan spread a small amount of Alfredo sauce on the bottom, layer with pasta sheets and mixture, repeat two more times.
- Cover with cheese and sprinkle with dried herbs.
- Bake at 350°F for about 45 minutes or until golden brown.
Nutrition Facts : Calories 268.8, Fat 19, SaturatedFat 11.5, Cholesterol 94, Sodium 405.7, Carbohydrate 5.8, Fiber 1.2, Sugar 1.5, Protein 19.1
LASAGNA FLORENTINE
I found this recipe a few years ago on a Jennie-O turkey package and my family loves it, I try to make it at least once a month. I like how there is spinach in it (gets my son to eat more veggies), and it's made with ground turkey so it's healthier than your typical lasagna. I've made a few changes to the spices, and I usually don't measure, so adjust to your personal tastes. I also sometimes add different veggies, (onions or mushrooms), and whole wheat noodles taste just as good if you can find them, so experiment a little and enjoy!
Provided by KitterKat
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cook noodles according to package directions.
- In a large skillet, cook the turkey and garlic over medium heat until no longer pink. Drain off any grease, return to heat. Add Italian seasoning, spaghetti sauce, and diced tomatoes and simmer for 10 minutes, stirring occasionally.
- In a medium bowl, combine ricotta cheese, 1c of mozzarella cheese, egg, spinach, pepper flakes, and nutmeg; mix well.
- Spread about 3/4c sauce over the bottom of a 13x9 baking dish. Layer 1/3 of the noodles over the sauce, top with 1 1/2c of the sauce, and 1/2 of the cheese mixture. Repeat the layers, ending with noodles and sauce.
- Cover with foil and bake for 50 minutes or until bubbly. Remove foil, and sprinkle with remaining mozzarella cheese. Return to oven and bake additional 5-10 minutes or until the cheese is melted and golden.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 303.3, Fat 14.4, SaturatedFat 6.9, Cholesterol 82.3, Sodium 340, Carbohydrate 21.6, Fiber 2.6, Sugar 4.8, Protein 22.2
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