Homemade Spinach Lasagna Noodles No Machine Recipes

SPINACH LASAGNA (EASY NO-BOIL METHOD)

Traditional oven-baked layered lasagna, without the fuss of boiling the noodles! Comes out perfect every time. So delicious, and one of our top favorites. This lasagna is great served with a tossed salad and Mom's Onion Parmesan Bread recipe #109257 #109257, and a nice bottle of Italian Chianti or Lambrusco wine! Leftovers are yummy the following day, if you are fortunate enough to have any. NOTE: Please do not alter the liquid to solid ratio. Just follow the easy instructions for perfect lasagna, every time. P.S. Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served. Enjoy!

Provided by BecR2400

Categories European

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

Spinach Lasagna (Easy No-Boil Method) image

Steps:

Preheat oven to 350 degrees F.
In large skillet or stock pot, brown ground beef and onion; drain.
Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
In medium bowl, combine mozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
In 13-by-9-inch baking dish, layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
Bake covered at 350 F for 45 minutes.
Remove foil from lasagna; sprinkle with Parmesan cheese.
Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
Let stand 10 minutes before serving. Yields 8 servings.
Serve with a tossed salad, Mom's Onion Parmesan Bread #109257 and a nice bottle of red wine (such as Italian Chianti, Lambrusco, or Red Rose). Any leftovers are great reheated the next day.
NOTE: Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served.

Ingredients

1 lb ground beef or 1 lb Italian sausage
1/2 cup finely chopped onion
32 ounces prepared spaghetti sauce (I use a 26 ounce jar of Classico spaghetti sauce, plus 6 ounces diced fresh or canned tomatoes)
8 ounces shredded mozzarella cheese (2 cups)
2 cups chopped fresh spinach (or frozen, no need to defrost)
1 cup ricotta cheese
2 eggs, slightly beaten
1/4 teaspoon garlic powder
8 ounces uncooked lasagna noodles
1/3 cup water
1/4 cup grated parmesan cheese

SPINACH LASAGNA

My husbands favorite food. My mother-in-law gave me the recipe when we got married so that my husband wouldn't be without it. You can really put things in any order. Sometimes I put in a layer of the mozzarella in the middle. Sometimes I add sliced mushrooms or soy fake meat. The real secret is the more sauce and cheese, the better.

Provided by SweetAsHoney

Categories Lunch/Snacks

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 5

Spinach Lasagna image

Steps:

Cover the bottom of a rectangle pan with sauce (just enough to cover.) I use the large deep foil pan. It is best to use a pan deep enough to leave room at the top, so that foil doesn't touch the lasagne and get stuck on the cheese.
Put a layer of lasagna noodles (uncooked)--kind of overlap them. I usually overlap 4 to fit across the pan.
Now put a layer of ricotta cheese. Spread thinly across the noodles.
Pour on sauce.
Then spinach and more sauce.
Repeat: Noodles, ricotta, sauce, spinach, sauce. Noodles, ricotta, sauce, spinach, sauce.
End with noodles.
Pour sauce over.
Then really end with grated mozzarella.
Cover pan tightly with foil, put in oven at 350 degrees and cook about 1 hour and 15 minutes.
Serve with a salad and some french bread (whole wheat is best!) and you have a great meal.

Ingredients

1 (8 ounce) box lasagna noodles
2 (26 ounce) jars pasta sauce
ricotta cheese or cottage cheese
1/2-1 lb mozzarella cheese
1 (32 ounce) bag spinach

SPINACH LASAGNA I

If you like spinach, you'll like this one. Enjoy!

Provided by Karen

Categories World Cuisine Recipes European Italian

Yield 8

Number Of Ingredients 14

Spinach Lasagna I image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.
Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.

Nutrition Facts : Calories 421.5 calories, Carbohydrate 38.9 g, Cholesterol 37.8 mg, Fat 17.6 g, Fiber 6.9 g, Protein 32.3 g, SaturatedFat 7.2 g, Sodium 1313.2 mg, Sugar 9.6 g

Ingredients

1 onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
3 tablespoons water
1 pint part-skim ricotta cheese
1 pound firm tofu, crumbled
¼ cup grated Parmesan cheese
1 ½ pounds fresh spinach, washed and chopped
2 egg whites, beaten
¼ teaspoon ground black pepper
2 ½ tablespoons chopped fresh parsley
8 lasagna noodles
6 ounces mozzarella cheese, shredded
6 cups tomato sauce

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