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My review
Veggie Lasagna Florentine
Denise Smith
"This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I was not able to be there to cheer her on so I sent this dish. It is actually better the next day but I have never been able to keep my family out of it once they smell the aroma!"
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Ingredients
1 h 45 m servings 375Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
- Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
- Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
- Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 155199 Ratings
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Most helpful positive review
2/27/2004
Oh yes! This one tasted great and we just loved all the veggies! Do be aware, though, that it will take MUCH longer than 20 minutes for the prep time. I made the sauce one evening and then re...
Most helpful critical review
9/20/2010
I'm sorry I don't like to give negative reviews, but I didn't care for this recipe. The spinach filling was too sparse, and the tomato sauce was overpowering. Maybe cooking it longer than 15 min...
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2/27/2004
Oh yes! This one tasted great and we just loved all the veggies! Do be aware, though, that it will take MUCH longer than 20 minutes for the prep time. I made the sauce one evening and then re...
7/6/2003
I really found all the other reviews of this fantastic recipe really helpful in adapting it to the way we like to eat. Some advice ... 1) Triple the amount of garlic. Come on, let's live a l...
4/15/2002
I have been looking for a good vegetable lazagna recipe for a long time, and this one was great. The homemade red sauce is a little time consuming but definately worth it. I added an additiona...
2/5/2002
This is a great recepie if you are not afriad to tailor it to your tastes- I did away with the "Sweet" in the sauce and replaced the sugar with red pepper flakes, and I used yellow squash as wel...
3/13/2000
This proved to be a very tasty recipe. However, it only makes 12 servings at best, not anywhere near 24 servings as the recipe states. I substituted 15 oz of ricotta cheese instead of cottag...
2/10/2008
My first attempt at a meatless lasagna and it was delicious. I made a few small changes - like others I did not cook the noodles I used pre-cooked no boiling required (the only way to go). I ha...
1/18/2003
Made this recipe for a vegetarian friend of mine right after she had a baby. Her family loved it and asked for the recipe. I made it in two 8x8 pans and then froze them. Once frozen, I put th...
8/20/2006
Excellent! I was looking for a healthier alternative to my 1000+ calorie original lasagna recipe, and this one was no disappointment. I was afraid that the spinach or zuchini might over power ...
12/3/2000
Very tasty recipe. I used at least double the garlic and substituted green pepper for the zucchini as that is what I had on hand. You may want to drain some of the juice off one of the cans of...