Veggie Lasagna Florentine

Today was pretty good today. I overcame a problem I’ve been struggling with for a while, so it felt good to make some significant progress. I packed breakfast and lunch, which is kind of bulky (and heavy), but it’s healthier and saves me money – though I still bought coffee from the convenience store.

Lunch was a salad with a leftover quinoa veggie burger. I ate the burger on the salad, and it was pretty good. You can turn anything into a salad topping! It was filling, but I could have definitely used a snack around 3 or 4, especially before riding on the metro.

Tonight my roommate made a Veggie Lasagna Florentine, a recipe she adapted from (her adapted recipe is posted below).

I snapped this shot over Kendall's shoulder

I love lasagna, but it’s pretty time-intensive, tedious, and it creates a lot of dirty dishes. It’s also pretty heavy and caloric, next time I’ll make sure I get part-skim cheeses.

Browned to perfection

The original recipe called for mushrooms, which we skipped because they’re not my favorite. We also skipped the dried basil because the crushed tomatoes had basil. Kendall subbed ricotta cheese for cottage cheese. The recipe suggested 16 lasagna noodles, but we only had 12 on hand and it was more than enough. If we make this again only use one can (or 1 1/2 cans) of crushed tomatoes because there was more than enough of the sauce. The extra sauce won’t go to waste, we’ll use the leftover sauce on tomorrow’s homemade pizza!

Veggie Lasagna Florentine


  • 12 whole lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 1 zucchini, finely chopped
  • 2 (28 ounce) cans crushed tomatoes with basil
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon dried oregano
  • 1 pinch brown sugar
  • salt to taste
  • 10 ounces fresh spinach
  • 1 (16 ounce) container nonfat cottage cheese
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 1 pound shredded mozzarella cheese


  1. Cook lasagna noodles until al dente, rinse, and set aside.
  2. Saute chopped onion, garlic, and zucchini in the oil until soft. Stir in crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
  3. Meanwhile, saute spinach until cooked. Using a mixer, blend spinach, ricotta cheese, and eggs until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
  4. Spread 1 cup sauce in the bottom of a 9×13 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.
  5. Bake at 350 degrees F for 60 minutes. Let stand for 10 minutes before serving.

Serves 12. Approximately 340 calories per serving.


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