Florentine Baked Egg Casserole

This easy casserole combines pantry staples to make a hearty dinner.

  • Prep time: 10 min
  • Makes: 6 servings
  • Cook time: 40-45 min

Nutritional Information


  • Calories
  • Fat
    6 g
  • Cholesterol
    77 mg
  • Carbohydrates
    11 g
  • Dietary Fibre
    2 g
  • Protein
    13 g
  • Potassium*
    327 mg
  • Calcium
    125 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1 cup / 250 ml tomato or pasta sauce
1 package / 300 g frozen chopped spinach, thawed, well drained
1/2 cup / 125 ml light ricotta cheese
1 tsp / 5 ml grated lemon rind
1/2 tsp / 2 ml each salt and pepper, divided
2 cup / 250 g Naturegg Omega Plus cracked eggs, well shaken


  1. Spread tomato sauce evenly in bottom of 9” (23 cm) square or 11" x 7” (28 cm x 18 cm) baking dish sprayed with nonstick cooking spray.

  2. In bowl, combine spinach, ricotta, lemon rind and half the salt and pepper. Spoon mixture evenly over tomato sauce.

  3. Whisk liquid eggs with oregano and remaining salt and pepper. Pour over spinach layer. Bake at 350°F (180°C) 40-45 minutes or until set and golden brown.

Gluten Free

  1. * For gluten-free: check ingredient list on tomato or pasta sauce to make sure it is gluten-free.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Whipping

For extra fluffy pancakes, separate eggs and beat whites until they form soft peaks in a separate bowl. Fold whites into the batter and prepare as usual.

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