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.
SPINACH LASAGNA III
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.
Provided by Robbie Rice
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
- Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
- Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
Nutrition Facts : Calories 360 calories, Carbohydrate 41.2 g, Cholesterol 47.6 mg, Fat 13.5 g, Fiber 3.5 g, Protein 19 g, SaturatedFat 6.2 g, Sodium 875.4 mg, Sugar 8.1 g
BEEF AND SPINACH LASAGNA
Using no-cook noodles gives you a jump start on assembling this hearty beef and spinach lasagna. It cuts nicely after standing a few minutes, revealing flavorful layers. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 281 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 702mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 3g fiber), Protein 20g protein.
SPINACH AND MUSHROOM WHITE LASAGNA, NO-BOIL
This is a lower-fat, no-boil version of Julesong's Recipe #50213. After one bite, my 11 year old son said, "make this again, Mom." Many thanks to Julesong for this delicious combination of flavors.
Provided by mliss29
Categories < 4 Hours
Time 2h
Yield 12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 282.1, Fat 15.5, SaturatedFat 9.6, Cholesterol 52.5, Sodium 533.4, Carbohydrate 21.6, Fiber 2, Sugar 3.1, Protein 15.1
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
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.
NO BOIL SPINACH LASAGNA
Steps:
- Preheat oven to 400*. In a large bowl combine ricotta cheese, spinach, mozzarella cheese, 2 Tbsp. parmesan cheese, & eggs. Use mixer & mix well.
- In 8 quart baking dish, spread about 1 cup of marinara sauce on the bottom of the baking dish. Layer 4 noodles long way in baking dish over sauce. Top with 1/2 cheese mixture, 1 cup marinara sauce, and all (optional) cooked meat.
- Layer 4 more noodles, remaining cheese mixture and remaining marinara sauce. Top with the rest of the noodles. Spread Alfredo sauce evenly over the top and sprinkle the rest of the parmesan cheese.
- Cover with foil, and bake 40 minutes. Uncover, bake an additional 15 minutes. Then let stand covered 10 minutes before serving. Season to taste.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MEATLESS SPINACH LASAGNA
This rich and cheesy crowd-pleaser is golden-topped and makes any gathering special. "It's comforting and hearty and so make-ahead convenient. I've even made it a week before, frozen it, then reheated the day guests arrive. It's yummy with a loaf of crusty bread and salad." Barbara Carlucci - Orange Park, Florida
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add creams. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/2 cup Parmesan cheese., In a large bowl, combine the ricotta cheese, spinach, carrot and remaining Parmesan cheese. , Spread 3/4 cup sauce mixture in a greased 13x9-in. baking dish. Layer with four noodles (noodles will overlap slightly), half of the ricotta mixture, 1 cup sauce and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese. Combine bread crumbs and butter; sprinkle over lasagna (dish will be full). , Cover and bake at 375° for 55 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 503 calories, Fat 33g fat (21g saturated fat), Cholesterol 124mg cholesterol, Sodium 431mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.
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