SPINACH AND SUN-DRIED TOMATO BECHAMEL LASAGNA
A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this takes very little time to put together and you may completely layer the lasagna and refrigerate up to 24 hours in advance before baking --- start the bechamel sauce slightly in advance, you will need to cool a portion of it to add to the ricotta mixture --- this is very good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Grease a 13 x 9-inch lasagna pan.
- Make the cream sauce in advance as 1-1/2 cups will need to be slightly cooled before adding into the ricotta cheese filling mixture.
- FOR THE BECHAMEL SAUCE; melt the butter in a medium saucepan over medium-high heat.
- Add in the flour; stir for 1 minute.
- Slowly add in the cream and milk, then cook over medium heat whisking constantly until bubbly and thickened.
- Remove 1-1/2 cups of the sauce and refrigerate until slightly cooled.
- To the remaining sauce mix in 1/3 to 1/2 cup Parmesan cheese and season with salt and black pepper to taste; set aside to spread on top of the lasagna.
- In a bowl combine the cheese filling ingredients until well combined.
- Mix in the cooled 1-1/2 cups bechamel sauce to the cheese mixture; reserve the remaining cheese sauce to spread on top of the lasagna noodles before baking.
- TO ASSEMBLE; place 4 noodles into the bottom of the greased baking dish.
- Spread half of the cheese filling over the noodles, then sprinkle 1-1/2 cups of shredded mozzarella over cheese filling, then 1/2 cup grated Parmesan cheese (can use more mozzarella cheese and/or Parmesan cheese if desired).
- Repeat with 4 noodles, remaining half of ricotta mixture, 1-1/2 cups mozzarella cheese, then 1/2 cup Parmesan cheese.
- Top with remaining 4 noodles.
- Spread the remaining reserved bechamel sauce over the top of the noodles.
- Set the baking dish onto a baking sheet then cover with foil.
- Bake uncovered in a preheated 350 degree F oven (bottom rack) for 30 minutes.
- Remove from oven then sprinkle 1 cup grated mozzarella cheese over the top then continue to bake for another 30 minutes or until hot and bubbly (or you may bake covered with foil for 30 minutes and uncovered for the remaining time).
- Allow to sit for at least 30 minutes or more before slicing.
PESTO LASAGNA WITH SPINACH AND SUN-DRIED TOMATOES
I created this vegetarian lasagna after getting sick of the same old recipe. Turns out it was a winner, and my husband can't stop raving about how much it taste likes his grandmother's lasagna, but with a twist. The marinara sauce also makes a good quick sauce for any pasta dish.
Provided by Southern Bette
Categories Vegetable
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Sautégarlic and onion in olive oil until onions are soft. Reduce heat and stir in the 2 cans of crushed tomatoes. Stir in spice and 1/2-1 can of tomato paste. Bring to a boil and then reduce to simmer for 1 hour.
- Thaw spinach and squeeze all of the water out. I use 1 and 3/4 packages of spinach--adjust to your taste. Mix ricotta and cottage cheese in a large bowl. Stir in spinach, sun-dried tomatoes, pesto, and salt and pepper to taste. When you have the taste to your liking, stir in the egg. This will help keep the lasagna together, but you will not taste it in the final product.
- Layer as follows into a 9x13 pan: Drizzle a little sauce in the bottom. Top with noodles. Spread Spinach mix and cover with 1/3 of the mozzarella slices and 1/3 of the shredded cheese. Repeat two more times, ending with cheese on the very top. Sprinkle the top with a little oregano and black pepper for aesthetic appearance.
- Cover loosely with aluminum foil and bake for 50 minutes. Uncover and bake for another 15 minutes, or until the cheese is golden brown. Let sit for 10 minutes before serving. This dish can be made in advance and cooked right before serving.
Nutrition Facts : Calories 441.4, Fat 30.1, SaturatedFat 15.2, Cholesterol 102.1, Sodium 988.8, Carbohydrate 15.2, Fiber 3.4, Sugar 6.7, Protein 29.7
SPINACH LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the EVOO in a saucepot and add the butter. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and crush them up a bit. Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper. Bring to a simmer and simmer for 40 to 45 minutes. Remove the onion and set the sauce aside.
- Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine. Season with grated nutmeg, salt and pepper.
- Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano.
- The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately. When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes.
- Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side.
ARTICHOKE SPINACH LASAGNA
This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.
Provided by DMCCRACKEN
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
- Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
- Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 44.5 g, Cholesterol 41.7 mg, Fat 16 g, Fiber 6.8 g, Protein 21.1 g, SaturatedFat 7.2 g, Sodium 1138.6 mg, Sugar 12.4 g
SUN DRIED TOMATO SPINACH LASAGNA
Make and share this Sun Dried Tomato Spinach Lasagna recipe from Food.com.
Provided by drskyles1
Categories < 4 Hours
Time 3h45m
Yield 8 , 8 serving(s)
Number Of Ingredients 19
Steps:
- brown italian sausage,onion,and garlic in olive oil.
- add: red wine and simmer for 10 minute.
- in large pot.
- add;.
- crushed tomotoes,fresh basil,fresh oregano,bay leaves,sea salt,fresh cracked pepper,italian sausage,and olive oil.
- mix: ricotta cheese, 2 eggs, roasted garlic,sea salt, fresh cracked pepper and fresh grated parmasean cheese.
- in a deep dish pan:.
- add sauce: then noodles,cheese,sun dried tomatoes and fresh spinach.
- then repeat layering two more times.
- top with mozzrella and fresh grated parmesean romano cheese.
- BAKE IN OVEN@350 FOR 45 minute.
Nutrition Facts : Calories 729.7, Fat 47.5, SaturatedFat 25.3, Cholesterol 187.9, Sodium 2151.3, Carbohydrate 25.2, Fiber 3.9, Sugar 11, Protein 44.4
OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES
This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Spinach Noodle Dinner Pasta Sausage Casserole/Gratin Cheese Week Frankenrecipe Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preparation:
- Position the rack in the upper third of the oven and preheat to 375°F.
- Make the sauce:
- In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
- Make the filling:
- In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
- Assemble the lasagna:
- Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
- Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
- Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
- Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
- DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.
ARTICHOKE & SUN-DRIED TOMATO LASAGNA
I couldn't believe it when I found this recipe. I love artichokes and I'll try any recipe once. This is fantastic. I found it at Epicurian & added the Sun dried tomatoes 'cause I like them with artichokes. It was a great improvement. Instead of the Bechamel sauce you can use a pre-made four cheese sauce or even alfredo.
Provided by annconnolly
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Prepare a bowl of acidulated water by squeezing the juice of one lemon to the water.
- To prepare the artichokes, snap off the outer leaves down to the tender inner leaves. Slice off the tops and quarter the artichokes, rubbing the cut edges with half a lemon to prevent them from discoloring. Cut out the fuzzy inner choke and thinly slice each quarter. Drop into the bowl of acidulated water. Repeat with all the artichokes.
- Drain the artichokes and put them into a large flat pan. Add the butter and water just to cover. Cook over a medium-high fire until the water has totally evaporated and the artichokes are tender. Salt well and transfer to a large bowl. Mix with 3/4 quarters of the Béchamel. Taste, add the juice of the remaining half lemon, and more salt and pepper if necessary.
- Htydrate the sun dried tomatoes in hot water.
- Put the cheeses in two separate bowls. Fill another large bowl with cold water. Fill yet another pan with water, add some salt, and bring to a boil. Butter a baking pan large enough to hold the finished dish.
- To assemble, butter a large baking pan. Drop enough pasta to cover the bottom of the baking dish into the boiling water. After a minute, remove the pasta with a slotted spoon and drop into a bowl of cold water to cool. When the pasta is cool, remove and layer the bottom of the baking dish with the noodles. Spread 1/4 of the artichoke cream over, then 1/4 of each of the cheeses and some tomato pieces.
- Repeat the process to make two more layers. Put another layer of pasta leaves on top, and cover with the remaining Béchamel and cheeses. Add some more salt, and grind some pepper over the top. (Up to this point, the lasagna can be prepared some hours before serving.).
- Bake for about half an hour, until a golden-brown crust has formed. Allow to rest a bit before serving.
Nutrition Facts : Calories 799.2, Fat 33.7, SaturatedFat 20.1, Cholesterol 96.5, Sodium 1071.5, Carbohydrate 94.5, Fiber 14, Sugar 5.1, Protein 36.6
LASAGNA FLORENTINE WITH SUN-DRIED TOMATO MARINARA
I participated in RSC #11 and after the recipes had posted and the cooking was underway, this idea came to me. The 5 ingredients used from RSC are: sun-dried tomatoes, white wine, Asiago cheese, egg and spinach. Hope you enjoy as much as we do.
Provided by PaulaG
Categories One Dish Meal
Time 1h39m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- For the marinara sauce, heat the olive in oil in a large sauce pan; saute the onion, celery, carrot and garlic in hot oil for 15 minutes over medium heat, stirring occasionally.
- Stir in the dried tomatoes, canned tomatoes, wine, fennel seeds and dried basil; reduce heat to simmer and cook uncovered until slightly reduced; approximately 20 to 30 minutes.
- Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients.
- For the lasagna, place the cottage cheese, egg, nutmeg, parsley flakes and salt/pepper to taste in small mixer bowl, mix until curds begin to break down and mixture is combined well; stir in 1/4 cup of the grated Asiago cheese.
- To assemble the lasagna, spray a 13x9 inch pan with non-stick cooking spray, place 1/2 cup sauce in bottom of pan, top with 3 cooked and lightly towel dried lasagna noodles, top with 1/2 of the cottage cheese mixture, 1/3 of the sauce, half the mozzarella cheese, half of the spinach and sprinkle generously with a third portion of the grated Asiago cheese, repeat layer 1 time.
- End with a layer of noodles topped off with remaining sauce and grated cheese.
- Cover with foil and bake in a preheated oven at 375°F for 30 to 45 minutes; let stand 10 minutes before serving.
- This can be assembled ahead and refrigerated until ready to cook; if refrigerated please allow an additional 15 to 20 minutes for the lasagna to cook through.
Nutrition Facts : Calories 388, Fat 15.6, SaturatedFat 7.8, Cholesterol 67.9, Sodium 835.1, Carbohydrate 38, Fiber 5.7, Sugar 10.5, Protein 25
More about "fresh spinach and sun dried tomato lasagna recipes"
FRESH SPINACH AND SUN DRIED TOMATO LASAGNA – KOSHER ...
From oukosher.org
Servings 8Total Time 2 hrs 10 minsCategory Dairy
- Cook lasagna in boiling salted water in a large pot until al dente and then drain.Mushroom Sauce:Meanwhile, heat one half Tablespoon of olive oil in a Dutch oven over medium heat.
- Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes.
BUTTERNUT SQUASH AND SUN-DRIED TOMATO WHITE LASAGNA ...
From pinterest.com
PASTA WITH SUNDRIED TOMATOES AND SPINACH RECIPES - YUMMLY
From yummly.com
LOCKDOWN LASAGNA – WILD MUSHROOM, SPINACH AND SUN-DRIED ...
From beachhousekitchen.com
MEDITERRANEAN LASAGNA - MIDWEST FOODIE
From midwestfoodieblog.com
SPINACH, RICOTTA, AND TOMATO ARTICHOKE LASAGNA | BELLA SUN ...
From bellasunluci.com
SUNDRIED TOMATO AND SPINACH PASTA RECIPE - TESCO REAL FOOD
From realfood.tesco.com
SUN-DRIED TOMATO PASTA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SUN DRIED TOMATO PASTA WITH CHICKEN – MY ROI LIST
From myroilist.com
WARM SPINACH SALAD WITH SHIITAKES IS RICH WITH SAVORY ...
From sandiegouniontribune.com
ORGANIC FOOD AND REVIEWS
From organicfoodandreviews.blogspot.com
20-MINUTE SUN-DRIED TOMATO PASTA WITH SPINACH [VIDEO ...
From littlebroken.com
SUNDRIED TOMATO AND SPINACH LASAGNA ROLLS | GOOD LIFE EATS
From goodlifeeats.com
SUN-DRIED TOMATO AND SPINACH PASTA (NO CREAM, VEGETARIAN ...
From honeywhatscooking.com
FRESH SPINACH AND SUN-DRIED TOMATO LASAGNA - REVIEW …
From allrecipes.com
CALZONE WITH SPINACH, SUN-DRIED TOMATO AND ONION | CASTELLO
From castellocheese.com
SPINACH LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
GOAT CHEESE AND SUN DRIED TOMATO LASAGNA - FOOD & WINE
From foodandwine.com
CREAMY SPINACH AND TOMATO VEGETARIAN LASAGNA - AHEAD OF THYME
From aheadofthyme.com
VEGAN SPINACH & MUSHROOM LASAGNA ROLLS WITH SUN-DRIED ...
From baked-in.com
10 BEST SUN DRIED TOMATO LASAGNA RECIPES | YUMMLY
From yummly.com
SPINACH AND SUN-DRIED TOMATO PASTA SALAD RECIPE - FOODAL
From foodal.com
CHEESY RIGATONI PIE WITH SUN-DRIED TOMATOES AND FRESH HERB ...
From more.ctv.ca
CHICKEN AND SUN DRIED TOMATO LASAGNA ... - BELLA SUN LUCI
From bellasunluci.com
FRESH TOMATO AND SPINACH PASTA (VEGAN FETA + CAPERS ...
From simplyceecee.co
SWEET POTATO GNOCCHI WITH SPINACH AND SUN-DRIED TOMATO ...
From pinterest.com
MARY BERRY'S EXPRESS LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
SPINACH LASAGNA (GLUTEN-FREE, VEGETARIAN) - FURTHER FOOD
From furtherfood.com
10 BEST SPINACH MUSHROOMS TOMATOES PASTA RECIPES | YUMMLY
From yummly.com
CHICKEN AND SUN DRIED TOMATO LASAGNA ROLL-UPS - FOOD …
From foodfunkitchen.com
GENERIC - ALLRECIPES SPINACH AND SUN-DRIED TOMATO …
From sync.myfitnesspal.com
CHICKEN AND SUN DRIED TOMATO LASAGNA ROLL-UPS - EASY …
From easykraftrecipe.com
SMOKED SALMON LASAGNA WITH SPINACH, PESTO AND SUN-DRIED TOMATO
From thedutchgirlbakes.wordpress.com
You'll also love