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Creamy Tomato Lasagna Florentine

44 reviews / 4.9 average

This Creamy Tomato Lasagna Florentine is so deliciously comforting and simple. Noodles, tomato sauce, and a creamy spinach layer!

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.

Lifting a piece of lasagna out of the pan.

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.

Lasagna florentine in a baking dish after baking.

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.

Close-up of lasagna florentine with cheese on top.

More Lasagna Love

Okay. Your turn! Go get out your 9×13 and get yourself cozy with a bubbly pan of creamy, tomato-saucy, vegetarian comfort food.

Lifting out a piece of lasagna florentine.

Watch How To Make This Recipe:

Common Questions About Lasagna Florentine

Do I need to add the flaxmeal to this recipe?

The flaxmeal adds a nice texture/flavor and helps the lasagna hold together, but it’s not essential to the recipe.

Does this recipe work well as a freezer meal?

Definitely! You can check out our freezer meal version of this recipe here.

Can I substitute ricotta cheese for the cottage cheese?

You sure can!

Can I add meat to this?

Yes! We think ground beef or turkey would be great here.

Print
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A picture of Creamy Tomato Lasagna Florentine

Creamy Tomato Lasagna Florentine


  • Author: Pinch of Yum
  • 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

Scale
  • 1 tablespoon olive oil
  • 23 cloves garlic, minced
  • 45 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 1/41/2 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
  • 34 cups shredded Mozzarella cheese
  • Chopped fresh parsley and grated Parmesan cheese for serving

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: Dinner
  • Method: Bake
  • Cuisine: Italian

Keywords: lasagna florentine, tomato lasagna, vegetarian lasagna recipe

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One More Thing!

This recipe is part of our coziest comfort food recipes page. Check it out!

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Recipe rating

217 Comments

  1. Pinch of Yum Logo

    Oh my goodness, this looks delicious – I’m all for a lasagne soup/casserole. Bring on the sauce!
    You’re going to have a blast! Can’t wait for the pics of San Francisco; I’ve always wanted to go there (thanks Full House!).
    Also, a series of posts on the best convenience foods to eat while living in a kitchen construction zone – great idea. Just do it! 🙂

  2. Pinch of Yum Logo
    Jamie

    Our family recipe for lasagna has cottage cheese! YUM is right!! Can’t wait to try yours out:)
    Ps. I want to be your “guest” intern!!

    1. Pinch of Yum Logo

      My mom’s did, too, growing up, but I never liked it. Maybe it was because she didn’t blend it up at all and I am very texture-picky? I don’t know. But I love it now!

      1. Pinch of Yum Logo
        Holly T.

        So glad to hear you initially didn’t like lasagna with cottage cheese. I’ve only had it once with cottage cheese and it was not blended, barf. lol I never knew you could blend it, so now I can’t wait to try it!! Thanks a bunch for the tip! 🙂

  3. Pinch of Yum Logo

    I will definitely get my face right in there! Looks so good! And true to my Italian heritage I’ve only ever used ricotta cheese…I’m really intrigued to try cottage cheese now.

  4. Pinch of Yum Logo

    So many things to say. First, I want to face plant in that lasagna. Second, I love that you snuck in some flax! Third, congrats on the intern. If I was 10 years younger and didn’t have a mortgage, I would show up at your door being like, “I will pay YOU to let me intern.” 🙂

  5. Pinch of Yum Logo
    Kristy

    That might have to be dinner, (but with some meat, maybe shreaded chicken or ground turkey).

    when you are in Galveston, if you have a chance you should check out Shy Katz. It is this little breakfast/lunch place run by these two women where everything is made from scratch from real food. It kind of reminds me of if your blog were a restaurant except that they don’t have cauliflower sauce and probably use a lot more butter than you do. I am addicted to the shoosh sandwich… Mmm Texas toast with grilled chicken, plum sauce, veggies, bacon, provolone. Oh and if you happen to have room after lunch they have a dessert bar with cakes, muffins, bars that are all made there and oh so amazing! dessert could be a meal in itself, and admittedly it has been for me.

    There are lots of great places for food in Galveston, shy Katz is just a little hidden gem, not so commercial but a huge hit with locals.

  6. Pinch of Yum Logo
    Breanne

    Yum, lasagna! Perfect because the weather is starting to turn here in Seattle, meaning it’s time to cook more comfort food! Hope you enjoy your trip to Seattle – it really is the best city. 🙂

  7. Pinch of Yum Logo

    YUMMY! Love the use of cottage cheese!
    So cool that you’re getting an intern! I’d love to quit my job and intern/taste test for you. That’s what an intern does, right? 🙂

  8. Pinch of Yum Logo
    Hannah Elizabeth

    SEATTLE??? LINDSAY!!! Okay, sorry for the freak-out, but knowing that you’re going to be semi-close to where I live sometime in the near future has me totally hoping for the entirely impossible chance that we would run into each other at the store or something…although if you do see some creepy person trying to take phone pics of you somewhere within a 45-minute radius of Seattle, that might possibly be me. 😛

    Also, I am SO jealous for your intern!! That would be crazy-awesomely-fun!

    And finally, thank you for posting that delicious-but-not-perfect lasagna picture!! Not only did it make my heart race with the imagined flavors and yumminess I was sure I could taste, but it made me feel better about the food I serve (family-style, I like to call it :P), which pretty much looks like that all the time. Hugs! <3

    1. Pinch of Yum Logo
      Susan

      Hannah – I could have written the entire comment you just made, except swap out SEATTLE for KANSAS CITY.

  9. Pinch of Yum Logo
    Elaine

    Hope that green smoothie works to fight off your cold! Get better soon. Love those photos.:)

  10. Pinch of Yum Logo

    There are some times it’s really hard being lactose intolerant – and NOW is one of those times!!! GAH – look at that cheesy drippy tomatoey lasagna! I goot try the cottage cheese tip next time. Now do y’all happen to need another intern? maybe to lick – err I mean clean your dishes??? 🙂
    Looking forward to your “best snacks in wrappers to eat while living in a kitchen construction zone” series!

  11. Pinch of Yum Logo
    Leslie

    This looks amazing, making it this weekend!

    I have golden milled flax seed, think I could use that in place of the flax meal or just skip it all together?

  12. Pinch of Yum Logo

    This looks AMAZING. Love your honesty, we all have those dishes that might LOOK gross at first but oh boy the taste is perfectly delicious. Looks like you got it perfect eventually though since it looks delicious! 🙂

  13. Pinch of Yum Logo
    Alison

    Looks amazing!!! Can’t wait to try it out.
    Im in the UK and just want to know what is flaxmeal
    Thanks

  14. Pinch of Yum Logo

    Dang that looks good.
    My mom always made lasagna the day before. The next day it was warmed through in the oven. She did that because it would stay together when cut if it was a day old and re-heated. And for the super saucy she always had extra sauce that she would ladle over the top of each serving.

  15. Pinch of Yum Logo

    That recipe just comes right in time when I want to eat less animal protein, but at the same time don’t want to miss all the delicious tastes. Same like Erin I have usually made my lasagna with meat, but I’ll give this a try for sure. Looks mouthwatering 🙂