Lasagna Florentine

Florentine simply refers to a dish prepared with spinach and a cheese sauce, rooting back to the Italian city of Florence. The white sauce, containing tart goat cheese, fresh basil, spinach and a hint of nutmeg for nuttiness, is layered with lasagna noodles and gooey mozzarella.

Makes 12 servings


  • 1 (16-ounce) package unsliced fresh mozzarella cheese
  • 12 dried lasagna noodles
  • 3 tbsp salted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 (3.5-ounce) container crumbled goat cheese
  • 4 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • 4 cups tightly packed baby spinach leaves
  • 1 cup tightly packed fresh basil leaves
  • 1 (16-ounce) package shredded low-moisture, part-skim mozzarella cheese


  1. Place fresh mozzarella in the freezer for 15 minutes. Using the large holes on a box grater, shred the partially frozen mozzarella. Cover and refrigerate until ready to use.
  2. Preheat oven to 375°F. Spray a 13x9-inch baking dish with nonstick cooking spray; set aside.
  3. Cook lasagna noodles according to package directions; drain. Rinse with cold water. Place noodles flat on paper towels to dry.
  4. Meanwhile, in a large saucepan, melt butter over medium heat until golden brown and small bubbles form. Whisk in flour. Slowly whisk in milk. Bring to a boil, whisking constantly. Remove from heat. Stir in goat cheese, garlic and nutmeg until smooth. Add spinach and basil; stir until slightly wilted.
  5. Spread 1⁄3 cup spinach sauce in bottom of the prepared baking dish. Top with 3 cooked lasagna noodles, 1 cup shredded fresh mozzarella cheese and 1 cup sauce. Repeat layers 3 more times, using remaining lasagna noodles, fresh mozzarella cheese and sauce. Sprinkle with low-moisture mozzarella cheese.
  6. Bake, uncovered, for 30 to 35 minutes or until top is golden brown and sauce is very bubbly. Let stand for 15 minutes before serving.

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