Lasagne Florentine

This recipe is from workbasket April 1975...don't you just love the workbasket magazines!

Lasagna Florentine


1/2 pound enriched durum lasagna
1 Tablespoon oil
2 packages ( 10 oz each) frozen spinach
1/2 cup chicken broth
1/4 cup grated onion
2 Tablespoons enriched flour
1 Tablespoon lemon juice
1 teaspoon salt
1 teaspoon Italian herbs
1/4 teaspoon garlic powder
1 carton plain yogurt
1 cup cottage cheese
1 egg, beaten
1 can ( 4 Oz ) mushrooms stems and pieces
 1/2 cup parmesan cheese

  Cook lasagna in 4 quarts boiling water, salted water with oil until not quite tender, about 12 minutes; drain. Cook spinach according to package directions; drain well. In bowl combine broth, onion, flour, lemon juice, salt and herbs; stir in yogurt and spinach. Combine cottage cheese and egg. Spoon one-fourth cottage cheese mixture on bottom of 13 x 9-inch pan; top with one-third lasagna . Then spoon one-fourth the cottage cheese sauce and one-third spinach and mushrooms to top of lasagna . Repeat layers until all ingredients have been used. Ending with spinach and mushrooms. Sprinkle parmesan cheese on top. Cover. Bake at 375 degrees for 15 minutes or until bubbly. Makes 12 servings, about 144 calories