Three Cheese Spinach Lasagna Recipes

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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



Spinach Lasagna III image

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

20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
⅔ cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
½ teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

3 CHEESE SPINACH LASAGNA WITH TOFU

For a healthier version use low-fat mozzarella and cottage cheese. If you would like to freeze one of the pans for later use, put it in the freezer before cooking it and cook for an hour and 1/2 instead of 1 hour when you are ready to use it. This was modified from a recipe in Real People Cookin' Low Fat.

Provided by littleturtle

Categories     One Dish Meal

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 14



3 Cheese Spinach Lasagna With Tofu image

Steps:

  • Preheat oven to 350°F.
  • Bring spaghetti sauce and water to a boil; add next 5 seasonings if desired, and reduce heat to a simmer (sauce should still be a little runny when lasagna is assembled; the uncooked noodles will soak up the extra moisture).
  • While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir.
  • Assemble the lasagna as follows: (1) spray the bottom of two 13"x9"x2" casserole pans with PAM and spoon in just enough sauce to cover the bottom (2) Place a layer of noodles on top of the sauce (3) spread 1/4 of the cheese mixture evenly over the noodles in each pan (4) sprinkle 1/4 of the spinach over the cheese (5) pour 1/4 of the sauce evenly over the top.
  • Repeat layers ending with sauce, and top with parmesan cheese.
  • Cover tightly with aluminum foil, and bake at 350F for 1 hour.

3 (16 ounce) jars spaghetti sauce
1 1/2 cups water
2 bay leaves
1 tablespoon dried oregano leaves, crushed
1/2 tablespoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1 lb tofu, drained & crumbled
4 cups mozzarella cheese, shredded
32 ounces cottage cheese or 32 ounces ricotta cheese
1/4 cup dried parsley
2 lbs fresh spinach, chopped
1 lb lasagna noodle (uncooked)
1/4 cup parmesan cheese, grated

THREE CHEESE SPINACH LASAGNA

This recipe was given to me by my son's fiance. It is very tasty and easy to make. The measurements are only a quideline as you will find when making it you will be able to use your own judgement on how much to use.

Provided by Honni

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6



Three Cheese Spinach Lasagna image

Steps:

  • Pre hear oven to 180c.
  • Grease lasagne pan.
  • Spread some of tomato sauce on bottom of dish.
  • Lay lasagne sheets on top of sauce.
  • Spread half riccotta cheese on top.
  • Spread a third of the mozzarella and a third of the cheddar cheese.
  • Lay half of the spinach on top of cheeses.
  • Spread some more of the tomato sauce on top and repeat.
  • Finish with lasagne sheets and top with remaining mozzarella and cheddar cheese.
  • Bake in oven for 40 minutes.

250 g ricotta cheese, creamy style (I use low fat)
250 g mozzarella cheese
250 g cheddar cheese (I use low fat)
570 g tomato & onion flavoured pasta sauce
500 g baby spinach leaves (frozen is OK too, just defrost and remove excess water first)
375 g lasagna sheets (I use fresh sheets)

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES

This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.

Provided by Rhoda Boone

Categories     Bake     Kid-Friendly     Spinach     Noodle     Dinner     Pasta     Sausage     Casserole/Gratin     Cheese Week     Frankenrecipe     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 26



Our Favorite Lasagna with Sausage, Spinach, and Three Cheeses image

Steps:

  • Preparation:
  • Position the rack in the upper third of the oven and preheat to 375°F.
  • Make the sauce:
  • In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
  • Make the filling:
  • In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
  • Assemble the lasagna:
  • Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
  • Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
  • Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
  • Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
  • DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

For the sauce:
1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons tomato paste
Two 28-ounce cans whole tomatoes
2 teaspoons dried oregano
For the filling:
Two 15-ounce containers part-skim ricotta cheese
1 1/2 cups packed basil leaves
1/2 cup grated Parmesan (about 2 ounces)
2 large egg yolks
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the assembly:
2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
Pinch kosher salt
Vegetable-oil cooking spray
9 no-boil lasagna noodles (such as Barilla)
1 pound fresh mozzarella, grated (about 4 cups)
Special equipment:
9 x 13 x 2-inch baking dish, preferably glass

FOUR CHEESE AND SPINACH LASAGNA

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 20



Four Cheese and Spinach Lasagna image

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
  • Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
  • Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
  • Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
  • Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.

Kosher salt and freshly ground black pepper
12 dry lasagna noodles (not no-boil)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
One 10-ounce box frozen spinach, thawed
1 pound cottage cheese (about 1 3/4 cups)
4 ounces fresh goat cheese, softened
3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
1 pound pre-shredded mozzarella, (about 4 cups)
Finely grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 large egg, beaten
4 cups Tomato Sauce, recipe follows, or your favorite jarred
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed
Two 28-ounce cans whole peeled tomatoes, with juices (about 7 cups)
1 teaspoon kosher salt
2/3 cup packed basil leaves
Freshly ground black pepper

THREE-CHEESE MEATBALL LASAGNE

Take lasagne to the next level by swapping the meat sauce for sausage meatballs. The fennel seeds and chilli add another layer of flavour and a little spice

Provided by Cassie Best

Categories     Dinner, Main course, Pasta, Supper

Time 1h55m

Yield Serves 6-8

Number Of Ingredients 21



Three-cheese meatball lasagne image

Steps:

  • Squeeze the meat from the sausages and roll into meatballs - you'll get about four balls from each sausage. Heat 1 tbsp oil in a wide, deep frying pan or casserole dish. Cook the meatballs in batches, making sure you don't overcrowd the pan, until they're all golden brown. Put them aside on a plate when they're ready.
  • Heat the rest of the oil in the pan and add the onion. Cook for 8-10 mins until soft, then stir in the garlic, fennel, oregano and chilli, if using. Stir around for a min or 2, then add the sugar, passata and tomatoes. Swish a little water around the containers to wash out all the tomatoes and add to the pan. Season well and simmer, uncovered, for 30-40 mins over a gentle heat until the sauce thickens and the chopped tomatoes break down.
  • Heat the butter in a saucepan, add the bay leaves and let them sizzle in the butter for 1 min, then add the flour. Whisk to make a smooth paste, then add the milk, a little at a time, stirring continuously until it's all incorporated and you have a thick white sauce. Add the nutmeg and some seasoning. Leave over a low heat for 5 mins to allow the bay to infuse, whisking every now and then.
  • Keep about 10 meatballs aside and add the rest to the tomato sauce. Spoon half the tomato sauce and meatballs into a baking dish (ours was 25cm x 35cm). Top with half the spinach, the basil and a little parmesan. Pour over about a third of the white sauce, and top with a layer of lasagne sheets, breaking them up to fit the dish if you need to.
  • Repeat the layers once more; meatballs and sauce, spinach, basil, parmesan, white sauce, pasta. Pour the remaining white sauce over the lasagne, spreading it to the corners to cover the pasta. Dot with the meatballs you set aside earlier and the mozzarella, then scatter over a generous helping of parmesan and cheddar. Heat oven to 190C/170C fan/gas 5. Or if not eating straight away, chill for up to 24 hrs or freeze for two months (defrost in the fridge overnight before cooking).
  • Bake the lasagne for 40-50 mins until bubbling and golden with lots of crusty cheesy bits around the edges. Leave to sit for 5-10 mins before serving.

Nutrition Facts : Calories 771 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium

12 sausages
2 tbsp olive oil
2 onions , chopped
4 garlic cloves , crushed
2 tsp fennel seeds
2 tsp dried oregano or a small handful of fresh oregano leaves, chopped
½ tsp chilli flakes (optional)
1 tbsp sugar
500ml passata
400g can chopped tomatoes
100g butter
2 bay leaves
100g plain flour
1l milk
¼ fresh nutmeg , finely grated
100g baby spinach
handful basil , leaves torn
50g parmesan , grated
250g dried lasagne sheets (about 12 sheets)
50g cheddar , grated
150g ball mozzarella , torn into small pieces

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