This Creamy Tomato Lasagna Florentine is the ultimate comfort food that’s both easy and delicious. Here’s how you make it:
Start by preheating your oven to 350 degrees. In a medium pan, heat up a tablespoon of olive oil over medium-high heat. Toss in 2 to 3 minced garlic cloves and sauté them for about 1-2 minutes until fragrant. Add 4 to 5 cups of fresh spinach and stir until it’s just wilted, then take it off the heat.
Next, blend 2 cups of 4% cottage cheese in a food processor or blender until it’s mostly smooth. Pour it into a bowl and mix in 2 eggs, 1/4 cup of ground flaxmeal (this is optional), 1 teaspoon each of oregano and Italian seasoning, a tiny pinch of nutmeg, a squeeze of lemon juice, and 1/2 cup of Parmesan cheese. Stir the wilted spinach into this creamy mixture.
Now, let’s assemble the lasagna. Spray a 9×13 baking dish with nonstick spray and spread a bit of tomato sauce on the bottom. Lay down 3 lasagna noodles, then top with about 1 cup of the tomato sauce, 1 cup of the creamy spinach mixture, and 3/4 cup of shredded Mozzarella cheese. Repeat these layers three times. Finish with the last three noodles, another cup of sauce, and a final cup of Mozzarella cheese. Cover the dish with greased foil to keep the cheese from sticking and bake for 40 minutes.
After 40 minutes, remove the foil and bake for another 10 minutes to get the cheese nicely browned on top. If you prefer it extra crispy, you can turn on the broiler for a few minutes. Once done, let the lasagna stand for about 15 minutes before cutting into it. Serve with some chopped fresh parsley and extra grated Parmesan cheese on top. Enjoy your meal!
