SPINACH LASAGNA
Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way.
Provided by Mark Bittman
Categories dinner, casseroles, main course
Time 1h
Yield 6 servings or more
Number Of Ingredients 8
Steps:
- If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
- Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
- Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 30 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1451 milligrams, Sugar 6 grams
PORK AND SPINACH LASAGNA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I like this recipe in particular because you can adjust it to fit your lifestyle. If you have the time and you choose to use fresh ingredients instead of frozen, it definitely works with this dish. The lasagna could easily be made ahead and even frozen. My kids much prefer alfredo sauce over a traditional red sauce and the Hidden Valley Ranch seasoning gives this dish a great twist while blending nicely with all the other ingredients.
Provided by kkmagtowle
Categories Weeknight
Time 1h5m
Yield 1 13X 9 lasagna, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan. Add the shallots and saute over medium heat until translucent. Add the carrot and celery and saute until slightly softened, about 5 minutes. Add in the cooked, drained spinach and corn, mix well to combine. Scrape vegetable mixture into bowl and set aside.
- In that same sauce pan brown 1 lb. ground pork, using a fork to break it into small pieces as you cook it over medium-high heat. Cook until sausage is browned, drain. Add white wine to pork and simmer until alcohol evaporates, about 5 minutes. Set aside.
- In a medium size bowl combine the Alfredo sauce with the Hidden Valley Ranch Seasoning mix. Add the sauce mixture to the cooked ground pork. Stir well to combine. Set aside.
- In a small bowl combine 3/4 cup of parmesan cheese with the Ricotta cheese, mix well.
- Now its time to assemble this yummy dish:.
- Heat oven to 400*F. Grease a 13"X9" pan. Line bottom with a layer of noodles, making sure noodles touch but do not overlap. Use a plastic spatula to cover noodles with 1/3 cup ricotta mixture. Layer 1/3 of vegetable mixture on top of ricotta. Spread 1 cup of Alfredo/pork sauce over vegetables. Repeat layering of pasta, cheese, veggies and sauce. Top with sauce and sprinkle with mozzarella and remaining parmesan cheese.
- Coat a large sheet of foil with nonstick cooking spray. Cover baking dish tightly with foil, sprayed side down. Bake 45 minutes or until noodles are tender and lasagna is hot in the center. Let the lasagna sit 10 minutes before serving.
Nutrition Facts : Calories 681.4, Fat 31.1, SaturatedFat 13.1, Cholesterol 85.7, Sodium 362.6, Carbohydrate 66.2, Fiber 5.3, Sugar 3, Protein 33.7
PORK & ROSEMARY LASAGNE
A flavoursome and warming low-fat lasagne - perfect for a winter's evening
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 190C/Gas 5/fan oven 170C. Heat the oil in a non-stick pan, add the pork and quickly fry until starting to become brown and crumbly. Add the onion, celery, rosemary and wine and bring to the boil. Cover and gently cook for 10 minutes, until softened.
- Add the stock, tomato purée, canned tomatoes, and season. Stir well, then bring to the boil, cover and simmer for 30 minutes by which time it will be nicely pulpy. Blend the cornflour to a paste with a few drops of water, then add to the pan and cook briefly until slightly thickened. Remove from the heat.
- Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.
- Brush a 1.4 litre/2½ pint oblong dish with a little oil. Spoon a third of the meat over the base, then cover with 2 sheets of lasagne, breaking them to fit, if necessary. Try to avoid overlapping. Spread with a third of the sauce, a little parmesan, then 2 more sheets of lasagne. Repeat layers twice more, omitting the last layer of lasagne and finishing with the sauce.
- Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.
Nutrition Facts : Calories 425 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.03 milligram of sodium
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