Beef Spinach And Mushroom Lasagna Recipes

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese., Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.

Steps:

• Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes. Drain and rinse under cold water. Separate the noodles with your fingers; set aside.
• Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork.
• Mix the ricotta, 1/2 cup Parmesan, the egg and parsley in a medium bowl. Season with 1/2 teaspoon salt and a few grinds of pepper.
• To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer.
• Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and Fontina. Spread 1 1/2 cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and Fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, Fontina and 1/4 cup Parmesan.
• Cover the dish with foil, tenting it so it doesn't touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing.

Steps:

• For the meat sauce: Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Add the mushrooms, thyme and ¼ teaspoon salt and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, 5 to 7 minutes. Transfer the mushrooms to a plate and reserve.
• Heat 2 tablespoons of the oil in the Dutch oven over high heat. Add the ground beef and 1 teaspoon salt and cook, breaking the meat up with a wooden spoon, until it browns, about 5 minutes. Add the remaining tablespoon of oil, onions, rosemary and oregano. Reduce the heat to medium and cook until the onions soften, about 8 minutes. Add the garlic and cook, stirring, until it is fragrant, about 2 minutes. Add the wine, scrape up any browned bits on the bottom of the pan and reduce until dry, about 10 minutes. Add the tomatoes, reserved mushrooms, 1 teaspoon salt and ½ teaspoon pepper and bring to a boil over high heat. Reduce the heat to medium and cook until the sauce is deep red and has reduced to 6 cups, about 40 minutes.
• For the bechamel: Meanwhile, preheat the oven to 350°F. Melt the butter in a large saucepan over medium-high heat, sprinkle in the flour and whisk to form a paste. Add the milk while continuing to whisk, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick and creamy and has reduced to6 cups, about 10 minutes. Add the nutmeg and 1 teaspoon salt.
• To assemble: Butter the bottom of a 9-by-13-inch lasagna dish and cover with 3 lasagna sheets. Top with 1½ cups each of the meat sauce and the bechamel and sprinkle with ¼ cup of the Parmesan. Repeat with the remaining pasta, meat sauce, bechamel and Parmesan for a total of 4 layers, ending with ½ cup of Parmesan. Cover with foil and bake until bubbly, about 40 minutes. Uncover and bake until the top becomes golden, about 10 minutes more. Let stand 20 minutes before serving.

Steps:

• Preheat oven to 375°F.
• Heat a large saute pan over medium heat, add olive oil and saute mushrooms for 2-3 minutes, until just beginning to soften. Add mushrooms, garlic, red pepper flakes, oregano and cook for an additional 3-4 minutes, until mushrooms are softened. Add ground beef and cook just until meat is no longer pink, breaking it up with a spatula as it cooks. Add marinara sauce, turn heat to medium-low, and simmer for about 5 minutes. Add salt and pepper to taste.
• While the sauce simmers, combine spinach, ricotta and parmesan in a large bowl and mix well.
• Take out a 9×13-inch baking dish. Cover the bottom with about 1 1/2 cups marinara sauce. Evenly space 3 no-boil lasagna noodles on top of the sauce layer. Top noodles with about half of the spinach mixture, spreading it into an even layer. Top with about 1/2 of the remaining sauce. Top this sauce layer with 3 more noodles, followed by the ricotta spinach mixture, followed by the remaining noodles. Pour all of the remaining sauce over the noodles and sprinkle with mozzarella cheese. Cover loosely with a piece of aluminum foil.
• Bake for 30 minutes (you may want to put your baking dish on a baking sheet to catch any drips), then uncover the lasagna and bake for an additional 10 minutes, or until sauce is slightly bubbly.
• Allow to cool for about 10 minutes before slicing.

Steps:

• Heat the oven to 400 degrees F. Stir the soup and milk in a small bowl until the mixture is smooth.
• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
• Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
• Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
• Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.
• Cost per recipe: $10.18

Steps:

• Melt 1 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
• Add the onions and garlic, and sauté for 3 minutes.
• Add the drained, chopped spinach, salt, and pepper, stir well and sauté for an additional 5 minutes.
• Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
• Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
• Combine the shredded cheeses together until well mixed.
• Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
• Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.).
• Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
• Repeat the process, ending with the sauce.
• Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
• Remove from oven and let sit a few minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
• Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
• Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
• Combine Alfredo sauce and milk in a medium bowl. Mix well.
• Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
• Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

Steps:

• Heat oven to 400°. Stir soup and milk in small bowl until smooth.
• Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
• Layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture in 2-quart shallow baking dish.
• Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
• Bake 30 minutes or until hot. Uncover baking dish.
• Heat broiler. Broil 4" from heat for 2 minutes or until cheese is golden brown. Let stand 10 minutes.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
• Stir in the spaghetti sauce, garlic, basil, and oregano.
• Bring to a boil and reduce heat. Cover and simmer 10 minutes.
• In a bowl, combine the spinach, ricotta, and a cup of mozzarella until combined.
• Spread 1 1/2 cups meat sauce into a greased 13x9x2 inch baking dish. Top with three noodles.
• Spread 1 1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce, and mozzarella.
• Cover and bake at 375 for 30 minutes. Uncover and bake 10 to 15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Steps:

• For the meat sauce: Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Add the mushrooms, thyme and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms have released their liquid and begin to brown, 5 to 7 minutes. Transfer the mushrooms to a plate and reserve.
• Heat 2 tablespoons of the oil in the Dutch oven over high heat. Add the ground beef and 1 teaspoon salt and cook, breaking the meat up with a wooden spoon, until it browns, about 5 minutes. Add the remaining tablespoon of oil, onions, rosemary and oregano. Reduce the heat to medium and cook until the onions soften, about 8 minutes. Add the garlic and cook, stirring, until it is fragrant, about 2 minutes. Add the wine, scrape up any browned bits on the bottom of the pan and reduce until dry, about 10 minutes. Add the tomatoes, reserved mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil over high heat. Reduce the heat to medium and cook until the sauce is deep red and has reduced to 6 cups, about 40 minutes.
• For the bechamel: Meanwhile, preheat the oven to 350 degrees F. Melt the butter in a large saucepan over medium-high heat, sprinkle in the flour and whisk to form a paste. Add the milk while continuing to whisk, raise the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thick and creamy and has reduced to6 cups, about 10 minutes. Add the nutmeg and 1 teaspoon salt.
• To assemble: Butter the bottom of a 9-by-13-inch lasagna dish and cover with 3 lasagna sheets. Top with 1 1/2 cups each of the meat sauce and the bechamel and sprinkle with 1/4 cup of the Parmesan. Repeat with the remaining pasta, meat sauce, bechamel and Parmesan for a total of 4 layers, ending with 1/2 cup of Parmesan. Cover with foil and bake until bubbly, about 40 minutes. Uncover and bake until the top becomes golden, about 10 minutes more. Let stand 20 minutes before serving.