Read my Beef Florentine blog, for a healthier take on this classic Lasagna dish!
If you’re looking for a delicious, easy and healthy-ish meal to serve your family, here is my take on this classic lasagna dish. Let’s call it BEEF FLORENTINE. If you can, I always recommend using the freshest , organic ingredients such as parsley & basil, ( I grow mine in my kitchen) chop your own garlic for maximum health benefits and taste and use parmigiano- reggiano. Parmigiano-reggiano is the purest and the best parmesan cheese. (there is no hidden plastics, animal rennet, etc . in it, like a lot of the pre-shredded parmesan cheeses out there!)
I start with boiling organic, whole wheat noodles. I’ve recently cut the amount in half using only 1/2 cup of uncooked pasta. This is just enough to add some texture to the dish. Be sure to use a dash of pink Himalayan salt or a splash of olive oil to the water, so that the pasta doesn’t stick together. Boil to your liking, then drain pasta, and set aside.
Next, Sautee’ lean grass-fed beef with a clove or 2 of fresh garlic. Drain the excess oil from the pan. I chop and add fresh basil leaves from my plant, but you can use store bought if that’s all you have. Sprinkle a generous amount of oregano. I also love using Flavor God’s Italian zest seasoning. Flavor God’s seasoning’s are all natural and make everything taste better.(There are many varieties and flavors to choose from, as you will see in my other recipes.)
Now, add your sauce. If you don’t have time to make your own tomato sauce, I recommend Rao’s. It has just a few simple, real ingredients and tastes so good. Stir the sauce and the meat together.
Next, add your cooked pasta to the pan and stir on low heat until the noodles are covered in the sauce.
Thaw/ cook a 10 oz. bag of frozen organic spinach in the microwave . Be sure to really drain and squeeze all of the excess moisture out, after it’s cooked and cooled down. This is very important, otherwise, you will end up with a runny mess of a dish. If you have it, use a fresh bag of organic spinach instead. Mix either spinach with 10oz. of low fat or fat free cottage cheese. I also drain this , if it seems to be a bit runny. Now, add a teaspoon of onion powder and grate some parmigiano-reggiano into this mix. The more you add, the more flavorful it will be. I like to grate about 1/4 cup. Next, add about 1/4 cup of chopped parsley and blend this mixture well.
Now, cover the bottom of your dish with the meat/ noodle mixture. (A 9×9 or 9×11 glass or ceramic dish will work best ). Next, layer the spinach and cheese mixture on top, spreading it evenly. Pour the remainder of the meat mixture on top of that. I also grate more parmesan cheese on top of the dish before popping it into the oven. Cook on 350 degrees for about 15-20 minutes. Remove the dish from the oven and add Sargento Mozzarella cheese on top. I only use enough to sprinkle a light layer (not even a half a cup), but you can add more if you like it really cheesy ! Pop it back in the oven and cook for another 5 minutes to melt the cheese. Remove the dish from the oven and let it cool for a good 15 minutes before serving. Enjoy !
* if you like a bit of a kick, I often add crushed red pepper to the meat while I’m sautéing it. I also love Frank’s red hot and end up adding it to my plate! I’m all about the flavor 🙂 I hope you enjoy this easy, delicious dish. Lmk what you think !
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