Spinach Pie Lasagna Recipes

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.

Steps:

• Saute the onions and garlic in a heavy iron pot in olive oil, until translucent, then remove from pot, and set aside.
• Put sausage in pot with ground fennel and brown.
• Add basil, oregano, and parsley.
• Stir in onions and garlic, as well as tomatoes, tomato sauce and paste.
• Let simmer gently about 2-3 hours.
• Boil lasagna noodles according to package directions, and hang to dry.
• Beat together eggs, ricotta and parmesan cheese, set aside.
• Build lasanga:.
• Barely cover bottom of large, deep lasagna pan with sauce.
• Place a layer of noodles lengthwise over sauce.
• Place all of spinach over noodles.
• Cover this with a layer of noodles shortwise.
• Spread ricotta cheese mixture over noodles, and cover this with a lengthwise layer of noodles.
• Put one half of remaining sauce over noodles and cover with shortwise noodles.
• place mozzerella cheese over noodles into a somewhat solid sheet and cover with lengthwise noodles.
• Pour remaining sauce over top.
• Bake at 350 degrees for about 40 minutes, or until bubbly.
• Grate hard cheese over top as soon as you pull it from the oven.
• Serve with Italian bread and a salad.

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.

Steps:

• Cook frozen spinach according to package directions; drain well on paper towels.
• Cook noodles in a large amount of boiling salted water till tender, about 10 minutes; drain well.
• In skillet, brown ground beef; drain off fat.
• Stir in tomato sauce, sugar, salt, garlic salt, pepper, and the cooked noodles.
• Stir together the cream cheese, sour cream, milk and finely chopped onion.
• In a 2-quart casserole layer half of the ground beef noodle mixture, half of the cream cheese mixture, all of the spinach and then the remaining beef-noodle mixture.
• Bake covered at 350 degrees til bubbly, about 40 minutes.
• Uncover, spread with remaining cream cheese mixture.
• Sprinkle with the cheddar cheese.
• Bake uncovered until cheese melts, about 10 minutes longer.

Steps:

• First make the white sauce. Melt the butter and flour together in a big saucepan, and cook the paste for a couple of mins. Add the bay leaves, then gradually whisk in the milk, little by little, until you have a nice smooth sauce. Bubble for a few mins, then season with salt, pepper and nutmeg. Remove the bay leaf, cover with cling film (lay it directly onto the sauce) until ready to use.
• Gently cook the onions in the oil until really soft. Put the kettle on. Put half the spinach in a big colander and pour over the boiling water to wilt. Repeat with the rest of the spinach, let it cool a little then squeeze as much liquid as you can out of the spinach. Roughly chop and stir into the onions with the ricotta, a small ladle of the white sauce and most of the parmesan. Season well.
• Heat oven to 200C/180C fan/gas 6. Spread a quarter of the sauce into the base of a big baking dish, then dollop over a third of the spinach mixture. Top with a layer of lasagne sheets, then repeat the layers - a quarter of the sauce, third of the spinach mix and some lasagne sheets. Finish with the remaining sauce and scatter over the remaining parmesan. Bake for 40-50 mins until the lasagne is cooked through and the top golden, scattering over the pine nuts with 10 mins to go.

Steps:

• Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.

Steps:

• Preheat oven to 350°. Mix first 7 ingredients., Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving. , Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine ricotta, cottage cheese, Italian blend cheese, spinach, eggs, salt and pepper until well combined. Spread half of one jar of marinara on the bottom of a 9x13-inch baking dish.
• Top sauce with 5 lasagna noodles so all of the sauce is covered.
• Spread half the cheese and spinach mixture over pasta and spread evenly. Place 6 slices of provolone cheese over the cheese and spinach mixture. Sprinkle on 1/2 cup mozzarella cheese.
• Repeat layers.
• Top with half a bottle of marinara.
• Layer on 5 more lasagna noodles. Top with remaining marinara and top with remaining mozzarella cheese.
• Cover with foil and bake for 60 minutes.
• Remove from oven and remove foil.
• Garnish with basil and parmesan cheese, if desired.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
• In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
• Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
• Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

Steps:

• Preheat oven to 375 degrees with rack in middle position.
• Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
• In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
• Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
• Spread 1 cup bechamel along the bottom of a 9-by-13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
• Remove lasagna from oven and let stand 20 minutes before slicing and serving.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• Meanwhile, in medium bowl, stir together spinach, ricotta cheese, egg, garlic, salt, pepper and 1 1/2 cups of the Italian cheese.
• To assemble, place 4 cooked noodles in bottom of baking dish. Top with one-third of the Alfredo sauce (about 1/2 cup) and half of the spinach mixture. Repeat layers once. Top with remaining 4 noodles, Alfredo sauce and 1 1/2 cups Italian cheese. Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
• Bake 30 minutes. Uncover; bake 15 minutes longer or until bubbly around edges. Let stand 10 minutes before serving.