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Lasagna Florentine
1 ( 10 oz.) pkg frozen chopped spinach
1 ( 15 oz.) container fat-free ricotta cheese
2 cups (8 oz.) 2 % shredded mozzarella cheese, divided
1 each egg
6 tablespoons Parmesan cheese, grated, divided
1/2 teaspoon jarred Minced garlic
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/8 teaspoon freshly ground black pepper
1 ( 24 oz.) jar Nature's Place trademark Organic Marinara Pasta Sauce or Taste of Inspirations trademark Tomato and Basil Marinara Pasta sauce, divided
9 each no - boil lasagne noodles
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Lasagna Florentine

Lasagna Florentine

Lasagna Florentine
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Place spinach in a medium microwave-safe bowl. Cover with plastic wrap and microwave on high until thawed, about 3 minutes. Squeeze to drain all liquid from the spinach, and set aside.
2. In a large bowl, combine ricotta, 1 1/2 cups of the mozzarella, egg, 4 tablespoons of the Parmesan, garlic, basil, oregano, and black pepper. Stir in spinach.
3. In the bottom of an 8 by 11 inch or 8 inch square microwave-safe baking dish, spread 1/4 cup of the marinara sauce. Top with 3 lasagna noodles, half the ricotta-spinach mixture, then 1/2 cup of the marinara sauce. Top with 3 more noodles, remaining ricotta-spinach mixture, and 1/2 cup marinara sauce.
4. Top with the remaining 3 noodles and the remaining marinara sauce, spreading to the edge to make sure noodles are completely covered with sauce. Cover baking dish with a double layer of microwave-safe plastic wrap. Microwave on high for 13 minutes. Carefully remove plastic wrap (watch out for steam) and discard. Sprinkle with the remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Cover with a new double layer of plastic wrap and microwave on high until bubbly and the noodles are tender, about 2 to 4 minutes. Let stand for 5 minutes before slicing, then serve.
Source: Hannaford fresh Magazine, May - June 2012