Lasagna Florentine

This Lasagna Florentine recipe combines tender lasagna noodles with a creamy spinach and basil white sauce. Layers of goat cheese, mozzarella, and nutmeg create a flavorful, comforting dish that’s perfect for holidays, dinner parties, or cozy weeknights.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

1 (16-ounce) package unsliced fresh mozzarella cheese

12 dried lasagna noodles

3 tablespoons salted butter

3 tablespoons all-purpose flour

3 cups whole milk

1 (3.5-ounce) container crumbled goat cheese

4 cloves garlic, minced

¼ teaspoon 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

Directions

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.
Preheat oven to 375°F. Spray a 13x9-inch baking dish with nonstick cooking spray; set aside.
Cook lasagna noodles according to package directions; drain. Rinse with cold water. Place noodles flat on paper towels to dry.
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.
Spread ⅓ 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.
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.