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I made your lasagna for dinner tonight and it was WONDERFUL! Thank you for another delicious dinner. P.S. It will be 2 delicious dinners because we’re having leftovers 😉
Lisa
Get your face right in there.
You’re like, wait, though, isn’t that too close? PUH-LEEZ. You and I both know that a person can never be too close to those browned lasagna edges that are the perfect amount of chewy, and that’s exactly why we like to hang out together and get wild about all the foods. That’s this lasagna florentine.
Like a Big Cozy Hug
This creamy tomato lasagna florentine is layer upon layer of saucy tomato tang and garlic sauteed spinach nestled into a creamy blanket over the sauce, soaked up on all sides by thick and chewy lasagna noodles for a perfectly clean slice of comfort food.
And it is giving our whole selves a hug these days. Like, pan after pan after pan, hot out of the oven for dinner, leftovers reheated in the oven because it’s the only way I’m satisfied with the reheating of a piece of lasagna (cold lasagna centers. WHY.), and deliciously thick and pasta-sticky right out of the pan in the fridge a few hours after dinner. I’m usually not grossly in love with lasagna, but new lines have been drawn with this one.
Saucy + Messy = Best
I like to call this lasagna Super Saucy, which honestly I love. What I learned through the endless rounds of making it, is that if you don’t need your lasagna to hold together with awesome sliceability. And if you’re more the kind of person who is okay with scooping it out with a spoon and straight into your mouth, then you are in for a real lasagna treat when you make it the Super Saucy Way.
This pan of hot melted cheese I MEAN LASAGNA, while not at all clean and tidy like lasagna is supposed to be, was actually my favorite – it was so saucy, so soupy at first, but absolute lasagna perfection the next day with just the right amount of moisture and a clean(er) sliceability once it was completely cooled.
More Lasagna Love
- Super Easy One Pot Lasagna (one pot, so easy)
- Skinny Spinach Lasagna
- Super Easy Skinny Veggie Crockpot Lasagna (yes, CROCKPOT)
- Garlic Parmesan Chicken Lasagna Bake
- Roasted Garlic and White Bean Lasagna Soup (lasagna in soup form! yes!)
Okay. Your turn! Go get out your 9×13 and get yourself cozy with a bubbly pan of creamy, tomato-saucy, vegetarian comfort food.
Watch How To Make This Recipe:
Common Questions About Lasagna Florentine
The flaxmeal adds a nice texture/flavor and helps the lasagna hold together, but it’s not essential to the recipe.
Definitely! You can check out our freezer meal version of this recipe here.
You sure can!
Yes! We think ground beef or turkey would be great here.
Creamy Tomato Lasagna Florentine
- Total Time: 1 hour 5 minutes
- Yield: 9 1x
Description
This Creamy Tomato Lasagna Florentine is so deliciously comforting and simple. Noodles, tomato sauce, and a creamy spinach layer!
Ingredients
- 1 tablespoon olive oil
- 2–3 cloves garlic, minced
- 4–5 cups fresh spinach
- 2 cups 4% cottage cheese
- 2 eggs
- 1/4 cup ground flaxmeal (optional, see FAQs)
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning (mine was salty – if you’re using a non-salted variety, add an additional 1/4–1/2 teaspoon salt)
- a very tiny dusting of nutmeg
- a squeeze of lemon juice
- 1/2 cup Parmesan cheese
- 4 cups tomato sauce
- 12 no-boil or oven ready lasagna noodles
- 3–4 cups shredded Mozzarella cheese
- Chopped fresh parsley and grated Parmesan cheese for serving
Instructions
- Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.
- Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.
- To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn’t stick and bake for 40 minutes.
- Remove foil and bake for another 10 to brown the cheese (or turn on your broiler to get it browned). Remove from oven and let stand for 15 minutes before slicing and serving.
Equipment
Buy Now → 
Buy Now → 
Buy Now → - Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Keywords: lasagna florentine, tomato lasagna, vegetarian lasagna recipe
Make It A Freezer Meal!
Sauté Together:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 ounces fresh spinach
Mix with: one 15-ounce container ricotta cheese and 1 egg
Layer Cheese Mixture With This and Freeze:
- one 24-ounce jar of really good pasta sauce
- 10-12 uncooked lasagna noodles
- 2 1/2 cups shredded Mozzarella cheese
To Cook:
BAKE: From frozen, bake at 425 degrees for 1 hour 15 minutes, covered. Remove cover and bake for 10 minutes until bubbly and browned. Let stand for 15 minutes to firm up.
View more healthy freezer meals here!
One More Thing!
This recipe is part of our coziest comfort food recipes page. Check it out!
Quick question – for the frozen version, you use “regular” uncooked noodles? But for the non-frozen version, you use oven-ready noodles? We’re planning on making the frozen version tomorrow and want to be sure we do the right thing.
Quick question – for the frozen version, you use “regular” uncooked noodles? But for the non-frozen version, you use oven-ready noodles? We’re planning on making the frozen version tomorrow and want to be sure we do the right thing. PS: I live in Minneapolis. Your cauliflower orange gnocci tastes exactly like Bar La Grassa and is my favorite meal. You are amazing. Thank you so much for these recipes!
Really good, my store bought marinara was not so good, so I added Gochujang (not much) — that was the hammer!!! Great
Why is the freezer version of this recipe made without all of the extra seasonings and flex meal and cottage cheese?
If I am using regular lasagna noodles that need to be boiled first, do I still put them in uncooked if I am doing the freezer meal version?
Also, I plan to make two batches, one for the freezer and one for dinner that night. Can I follow the same ingredients and directions from the freezer meal version (no lemon juice or ground flaxmeal, etc.) for the batch that we will be eating and not freezing?
I have exactly the same question – what did you learn?
I only have regular store bought lasagne noodles. Do I boil them first then before assembling? Will there be any issues using these noodles? Please respond. ASAP. Thanks
Hi CJ! I’d boil the noodles prior to assembling. Enjoy!
Can you add the flax meal to the frozen meal option? Should I omit the other ingredients not listed for the frozen meal option? Thanks!
Hi Jules! The freezer meal version is simplified a bit from the original. But you can certainly still add flax meal and use the other ingredients from the original in the freezer meal version.
Can this be assembled and refrigerated a few hours before baking?
Yes it can!
For all people who wonder, it’s Fahrenheit not Celsius 😉
Could this be assembled in the morning, refrigerated, and then baked in the evening?
Yes, it should work great!
Hi, I was looking for a cottage cheese recipe and I found this delicious but only one issue I don’t eat eggs. What do you suggest?
Thanks!
Skipping it will be just fine!
Hi! I’ve made this before and love it! I was wanting to make it but not cook it until 2 days later. Do you think it would be ok to sit in the fridge for a few days and then cook it?
We’d guess that would work!
I’m a bit fan of so many of your recipe and this recipe looks amazing. I have a quick question through, if i include the flaxmeal but omit the egg do you think it would still work? I have an Egg allergy so i’m trying to figure out if there is a workaround.
Thanks.
I can’t wait to try this. When it asks for 4 cups Tomato Sauce, does that mean plain sauce in a can or a Marinara type that is seasoned? Thanks!
You could do either here!
SO GOOD. Perfect for a cozy dinner at home, and it makes plenty to feed a crowd or have lots of leftovers.
Delicious and easy 🙌
Can I follow this recipe without the egg or flax? Will it be runny or ok?
Great question! We haven’t tested this recipe without an egg so it’s hard to say. I’m thinking it’d work out okay if you leave it out.
This was delicious! I used Almond Meal instead of Flax and it worked great. I also put in leftover lemon cream sauce into the ricotta mixture (I used ricotta) from Lindsay’s Salmon recipe on Pinch of yum. Worked great as the lemon and thyme in this recipe! Also, it came out looking BEAUTIFUL. 1.5 year old ate it no problem, 2.5 year old removed all the spinach then still didn’t eat it hah.
I usually love Pinch of Yum recipes. I found this one to be incredibly bland. To be fair, I used tomato sauce like the recipe called for. (non seasoned, tomato sauce.) If the recipe was supposed to use a jarred marinara sauce or one that had seasonings, it would probably taste better. Personally I will stick with ricotta in the future.
I really liked your lasagna post. The way you described the dish like a ‘big cozy hug’ is a great way to show how the food you make brings you comfort. The fact that you added the full recipe as well as the nutritional facts about the dish is very good. The videos attached to the recipe is very interactive and this shows that cooking from home is not complicated at all’
Nice Lasagna recipe!! And I made the chicken meatballs which were scrumptious, thank you, “grazie mille!!!
You’re welcome, Steve! Thanks for the comment!
Is it possible to break this down into individual sizes and freeze? I would love to make this for my friend and new mama, but would like them to be able to freeze and make when needed.
Hi Jessica! Do you mean, could you bake the lasagna, and then freeze individual servings? If so, I think that would work well!
I feel like this recipe is fool-proof. I’ve made it 3 times in the past week. Such an easy meal to give away too – I brought one to a couple with a new baby and another to a friend recovering from surgery. It’s a winner every time!
The best veg lasagna i have ever eaten ! also great for protein macros as its made with cottage cheese and who knew that i could make lasagna “cleaner”. Love that you made this with store bought sauce which makes life so easy. Made this a bunch of times now. Thanks.
Thank you for giving the recipe a try, Kavitha! We’re so glad you enjoyed it!
I made this recipe just as written and it turned out delicious!