Potato Florentine Lasagna – a delicious recipe with olive oil, parmesan cheese, eggs, ricotta cheese, baby spinach, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
saute onion and garlic in oil until light brown and caramelized addtomatoes and simmer for 15 minutes add wine,basil,oregano simmer on low until time for topping potato and cheese layers
2
drain sliced potato on paper towels heat oil in 10 in fry pan when hot enough add potato in one layer(end to end)sprinkle with salt and pepper after brown on one side drain potatoes on towels again continuing to brown all slices on one side and draining sprinkle with grated parm
3
beat eggs,stir in chopped parsley,and stir in ricotta like lasagne,place first layer of potatoes into 9x13 glass bake
4
top layer with several spoons of cheese mixture spreading to cover then top with fresh baby spinach leaves/asparagus tips sprinkle with mozzarella
5
repeat steps and cover with final potato layer-sprinkle with shredded mozzarella and some grated parm-top with tomato onion sauce-bake at 375 degrees for 30 minutes or until bubbly allow to rest 10 minutes before cutting to serve
832
kcal
Calories
65
g
Fat
12
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1-2 splashes olive oil, 1 1/2 cups grated parmesan cheese, 2 eggs, 1 pound ricotta cheese, and more.
Yes, Potato Florentine Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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