RICOTTA AND SPINACH LASAGNE
This a very simple and tasy veggie option to lasagne
Provided by helenb123
Time 1h30m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened.
- Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming.
- Trim the spinach, and wash the leaves thoroughly in 2 or 3 changes of cold water and shake them dry. Melt the butter in a large saucepan, then pile the spinach leaves in on top, sprinkling them with a little salt as you go. Place the pan over a medium heat, put a lid on and cook the spinach for about 2 minutes, turning the leaves over halfway through. After that, the leaves will have collapsed down and become tender - Drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid
- Chop it finely, then put it in a bowl, add the ricotta, then approximately 5 fl oz (150 ml) of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola.
- Place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted
- Then remove the pan from the heat and assemble the lasagne. spread a quarter of the sauce into the bottom of the dish and, on top of that, a third of the spinach mixture, followed by a scattering of toasted pine nuts. Now place sheets of pasta on top of this you may need to tear some of them in half with your hands to make them fit. Now repeat the whole process, this time adding a third of the grated Mozzarella along with the pine nuts, then the lasagne sheets.
- Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella.
- When you are ready to cook the lasagne, place it on the middle shelf of the pre-heated oven and bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving.
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.
ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA
A really delicious vegetarian lasagne - a recipe I've honed from all kinds of different sources, and lots of tinkering. Great for a Sunday night meal. All it needs is a simple side salad and maybe some garlic bread. If you can't get fresh lasagne sheets, dried ones which have been boiled for a few minutes are fine, but you really can't beat fresh pasta. Also, I use homemade pasta sauce (I make it while the vegies are cooking), but you can use store bought. Feel free to substitute whatever vegetables are in season - it's a very flexible recipe
Provided by kate.r.wilson
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
- Roast at 180C for around 45 minutes.
- While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
- For the spinach and ricotta mix, defrost the spinach in the microwave.
- Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
- Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
- Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
- If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!
Nutrition Facts : Calories 1060.8, Fat 42.6, SaturatedFat 22.7, Cholesterol 115.6, Sodium 1668.3, Carbohydrate 122.3, Fiber 14.2, Sugar 30.7, Protein 48.6
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
SPINACH AND RICOTTA LASAGNE
If you don't feel like making the tomato sauce or the cream sauce, you can substitute an already made marinara and a prepared alfredo to make this more quickly. You can make the spinach and ricotta filling up to 4 hours ahead and store it in the refrigerator in an airtight container. The assembled, unbaked lasagna will keep for at least a day in the refrigerator or you can freeze it up to 4 months (if it's wrappped tightly in plastic). Thaw the lasagna in the fridge and bring it to room temperature before baking. Recipe courtesy of Fine Cooking. And boy is it ever fine.
Provided by AmyZoe
Categories One Dish Meal
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 28
Steps:
- Make the filling: Drain the ricotta in a fine sieve set over a bowl for 1 hour (or longer if the ricotta is very wet). If using fresh spinach, stem and rinse it well (don't dry the leaves). In a 12 inch skillet over medium high heat, cook the spinach until wilted (3 to 5 minutes). Drain well and squeee out excess moisture and chop finely. If using thawed frozen spinach, squeeze it dry.
- Melt the butter in a 10 inch or 12 inch skillet over medim-low heat and add the onion. Cook until the onion is soft and translucent, 5 to 8 minutes. Add the garlic and cook for about 1 minute. Add the spinach and toss it for 1 to 2 minutes to coat it with the butter. Transfer the spinach mixture to a bowl and let it cool to room temperature. Add the ricotta, Parmigiano, eggs, salt, pepper, and nutmeg. Mix well. You should have about 4 1/2 cups.
- Cook the noodles: If using dried lasagna noodles instead of fresh use 1 lb and skip these cooking instructions--cook according to package instructions. If cooking fresh: Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Slip the noodles, 2 or 3 at a time, into the boiling water and cook them until they're tender and pale (3 to 5 minutes). Thinner noodles will cook more frequently. To make sure they're done, taste a small piece. If it's still tough, it needs a little more cooking (fresh pasta should not be cooked al dente like dried pasta). Carefully scoop the noodles out of the pot with a large wire skimmer and slide them into the ice water to stop the cooking. When they're cool, layer them between clean dish towels until you're ready to assemble the lasagna (the noodles will keep this way for up to 2 hours).
- Make the Quick Tomato Sauce: In a 3 or 4 quart saucepan, heat the olive oil over medium heat. Add the carrot, celery, onion, parsley, basil, a generous pinch of salt, and a couple grinds of pepper. Cook until the vegetables are pale gold (10 to 12 minutes). Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juices, stir well, and simmer gently to blend the flavors and reduce the sauce to about 4 1/2 cups, 15 to 20 minutes (adjust the heat as necessary to maintain a gentle simmer). Season to taste with salt and pepper. If you want a smoother texture, pass the sauce through a food mill or puree in a food processor.
- Make the Basic Cream Sauce: In a 2-quart saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch (you only need 1 batch for this recipe). Remove from the heat and whisk in the salt, pepper, and nutmeg. If you don't use this sauce within 30 minutes it will thicken. Add a little warm milk and whisk to the sauce to thin it if necessary.
- Assemble the lasagna: Position a rack in the center of the oven and heat the oven to 350. Choose a 9x12x3 inch baking dish or 10x14x2 inch baking dish. Spread 1/2 cup of the tomato sauce in a sparse layer on the bottom of the baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill the gaps. With a spatula, spread one third of the spinach and ricotta filling (about 1 1/2 cups) over the first layer of noodles. Then spread one third of the remaining tomato sauce (about 1 1/3 cups) and one third (1/2 cup) of the cream sauce over the filling. Sprinkle 1/3 cup of the Parmigiano on top. Add a new layer of noodles, overlapping them slightly, and repeat the layers as instructed above, using all of the filling and ending with the Parmigiano, to make a total of 3 layers (you may not need all the pasta). Dot the top with the butter cubes.
- Put the baking dish on a baking sheet and bake until heated through and bubbling at the edges, 45 to 50 minutes. Remove from the oven and let rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 649.9, Fat 36, SaturatedFat 19.3, Cholesterol 136.6, Sodium 1045.8, Carbohydrate 52.6, Fiber 6, Sugar 9.4, Protein 29.3
SPINACH AND MUSHROOM LASAGNA
Provided by Food Network Kitchen
Time 4h35m
Yield SERVES: 6 to 8
Number Of Ingredients 9
Steps:
- Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
- Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
- Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.
SPINACH AND RICOTTA LASAGNA
A quick easy vegetarian lasagna.
Provided by annieharrison
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cheese sauce: Melt butter, stir in flour, take pan off heat and stir in a few ml of milk to make a paste. Slowly add the rest of the milk, bit by bit, stirring to keep sauce smooth. Return to the heat and bring to the boil. Remove from heat and stir in cheese.
- Wash spinach and add to a pan, wet. Allow to steam quickly in its own moisture. When wilted take off the heat and run under cold water. Drain spinach and squeeze dry.
- Chop spinach and add to bowl with all the other filling ingredients.
- To assemble: Put half the tin of tomatoes on the bottom of a glass dish. Cover with a layer of lasagna. Spread 1/3 spinach mix, cover with next layer of lasagna. Continue layering till finished lasagna. Top with remainder of tomatoes and pour over Cheese sauce.
- Bake in 180 degree oven for about half an hour till brown and bubbling on top.
ROAST VEGETABLE, SPINACH AND RICOTTA LASAGNA (MODIFIED)
The ingredients list for this lasagna may look a little intimidating, but it really is quite easy to make, and so worth the the effort! This is a modified version of the recipe at: http://www.food.com/members/subm/editr2.php?sid=27675044&oc=linkback While that is a good recipe overall, the amount of white sauce is ridiculously small, and I'm not allowed to change it, so I'm submitting a new recipe instead.
Provided by Chris Wilson UK
Categories Vegetable
Time 2h35m
Yield 6-8 serving(s)
Number Of Ingredients 29
Steps:
- Preheat oven to 180'C/350'F Grease a large baking dish. Cube the vegetables, place them in the dish, coat with 4 tablespoons of oil. Season with salt and pepper, and bake for 25-30 minutes or until they start to soften but still have some bite.
- Heat 1 tablespoon oil in a large pan, add onion and garlic and sauté until onion is translucent. Add passata (or chopped tomatoes) and herbs and simmer for 10-30 minutes until thick. Remove from heat and stir through roasted vegetables.
- In a large bowl mash ricotta and feta cheese with a fork, and mix in the egg, nutmeg and basil. Blanch spinach in a pot of boiling water for 30 secs or until wilted. Drain and add to ricotta mixture. Leave aside.
- For the cheese sauce melt butter in a saucepan over a medium heat, add flour and stir until mixture becomes frothy. SLOWLY add milk, whisking as you go. Remove from heat, stir in the grated cheese and season with salt and pepper.
- Grease a large, deep baking dish. Spread half of the roast vegetable sauce over the bottom, and cover with a layer of lasagna noodles, trimming noodles to fit dish if needed.
- Spread the ricotta mix on top, followed by another layer of noodles. Spoon over remaining roast vegetable sauce, followed by a layer of noodles. Spread the cheese sauce on top, and sprinkle with extra grated cheese and parmesan.
- Bake at 200'C for 30-40 minutes, or until golden brown. Allow to rest for 15 minutes before serving, or refrigerate overnight.
Nutrition Facts : Calories 511.9, Fat 34.2, SaturatedFat 15.7, Cholesterol 105.4, Sodium 891, Carbohydrate 36.9, Fiber 9.8, Sugar 12.9, Protein 19.9
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 RICOTTA LASAGNA
Make and share this Spinach and Ricotta Lasagna recipe from Food.com.
Provided by razra
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C, 350°F, gas mark 4. Melt 40g (1 1/2oz) butter in a saucepan, stir in 40g (1 1/2oz) flour and cook for 1 minute. Gradually add 600ml (1pt) semi-skinned milk, stirring until you have a smooth thickened sauce. Add 50g (1 3/4oz) grated Cheddar cheese and simmer for 2 minutes.
- Cook 350g (12oz) spinach according to pack directions, cool a little and squeeze out any excess water. Mix in 250g (9oz) ricotta and a good grating of nutmeg and freshly ground black pepper.
- Place half the spinach mix into the base of a 20cm x 20cm (8in x 8in), or similar, ovenproof dish.
- Place 2 lasagne sheets on top followed by a little of the white sauce and a sprinkling of extra Cheddar cheese. Add a further 2 lasagne sheets.
- Place the remaining spinach mix in the dish, top with 2 more lasagne sheets and pour over the remaining sauce.
- Sprinkle with Cheddar cheese and a sprinkle of nutmeg. Cook for approximately 40 minutes until golden and bubbling. Serve with a tomato and rocket salad.
Nutrition Facts : Calories 387.4, Fat 26.7, SaturatedFat 16.7, Cholesterol 88.6, Sodium 338.8, Carbohydrate 19.7, Fiber 2.2, Sugar 0.6, Protein 19
More about "spinach and ricotta lasagne recipes"
COMFORT FOOD CLASSIC: SPINACH AND RICOTTA LASAGNE RECIPE
From foodrepublic.com
Servings 6Estimated Reading Time 2 mins
SPINACH & RICOTTA LASAGNE - RECIPE - FINECOOKING
From finecooking.com
4.8/5 (23)Category Main CourseCuisine ItalianCalories 470 per serving
SPINACH AND BEEF LASAGNA WITH RICOTTA CHEESE RECIPE
From thespruceeats.com
VEGETARIAN PASTA RECIPES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
VEGETARIAN SPINACH RICOTTA LASAGNA - FORK IN THE KITCHEN
From forkinthekitchen.com
SPINACH AND RICOTTA LASAGNE - BETTER HOMES AND GARDENS
From bhg.com.au
SPINACH RICOTTA LASAGNA RECIPE | EAT SMARTER USA
From eatsmarter.com
10 BEST SPINACH LASAGNA RICOTTA CHEESE RECIPES
From yummly.com
SPINACH RICOTTA SLOW COOKER LASAGNA RECIPE
From thereciperebel.com
SPINACH AND RICOTTA ROTOLO (ITALIAN LASAGNA ROLL UPS)
From recipetineats.com
SPINACH AND RICOTTA LASAGNE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RICOTTA AND SPINACH LASAGNA | RICARDO
From ricardocuisine.com
5/5 (2)Total Time 1 hr 50 minsCategory Main Dishes
NO-BAKE SPINACH AND RICOTTA LASAGNA | RECIPE | KITCHEN STORIES
From kitchenstories.com
SPINACH RICOTTA LASAGNA - CARVE YOUR CRAVING
From carveyourcraving.com
SPINACH-RICOTTA SKILLET LASAGNA RECIPE | MYRECIPES
From myrecipes.com
SPICY SKILLET LASAGNA WITH RICOTTA AND SPINACH - BON APPéTIT
From bonappetit.com
STANFORD DINING - SPINACH AND RICOTTA LASAGNA CALORIES, CARBS ...
From frontend.myfitnesspal.com
NO BOIL LASAGNA WITH SPINACH AND RICOTTA | BARILLA
From barilla.com
SPINACH LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
CHEAT'S SPINACH AND RICOTTA LASAGNE RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
EASY SPINACH AND RICOTTA LASAGNA RECIPE | EAT SMARTER USA
From eatsmarter.com
SPINACH RICOTTA LASAGNE - MILLY, MOLLY AND ME
From millymollyandme.com
THE RECIPE FOR SPINACH AND RICOTTA LASAGNE - SUN TEMPLE FOOD
From suntemplefood.com
LASAGNE WITH SPINACH AND RICOTTA RECIPE | NEW IDEA MAGAZINE
From newidea.com.au
AUTHENTIC SPINACH AND RICOTTA LASAGNA WITH TOMATO SAUCE
From cucinabyelena.com
SPINACH LASAGNA RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
SPINACH MUSHROOM LASAGNA ALLRECIPES BEST RECIPES
From findrecipes.info
15 BEEF AND SPINACH LASAGNA RECIPE - SELECTED RECIPES
From selectedrecipe.com
LIGHT SPINACH & RICOTTA LASAGNA - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
SKINNY SPINACH LASAGNA RECIPE - PINCH OF YUM
From pinchofyum.com
SPINACH AND RICOTTA LASAGNA - PANASONIC CANADA
From panasonic.com
CHEAT'S SAUSAGE SPINACH AND RICOTTA LASAGNE RECIPE | PASTA …
From realfood.tesco.com
SPINACH RICOTTA AND MUSHROOM LASAGNA - JULIA'S CUISINE
From juliascuisine.com
GROUND TURKEY AND SPINACH LASAGNA BEST RECIPES
From findrecipes.info
VEGETARIAN RICOTTA & SPINACH LASAGNE - ANNA'S FAMILY KITCHEN
From annasfamilykitchen.com
SPINACH AND RICOTTA LASAGNA – SYDNEY FOOD CO.
From sydneyfoodco.com
QUICK AND EASY CHEESY LASAGNA WITH HEALTHY SPINACH - CTV
From more.ctv.ca
TURKEY SPINACH LASAGNA BEST RECIPES
From findrecipes.info
You'll also love