Ww Spinach Lasagna Recipes

Steps:

• Cover the bottom of a rectangle pan with sauce (just enough to cover.) I use the large deep foil pan. It is best to use a pan deep enough to leave room at the top, so that foil doesn't touch the lasagne and get stuck on the cheese.
• Put a layer of lasagna noodles (uncooked)--kind of overlap them. I usually overlap 4 to fit across the pan.
• Now put a layer of ricotta cheese. Spread thinly across the noodles.
• Pour on sauce.
• Then spinach and more sauce.
• Repeat: Noodles, ricotta, sauce, spinach, sauce. Noodles, ricotta, sauce, spinach, sauce.
• End with noodles.
• Pour sauce over.
• Then really end with grated mozzarella.
• Cover pan tightly with foil, put in oven at 350 degrees and cook about 1 hour and 15 minutes.
• Serve with a salad and some french bread (whole wheat is best!) and you have a great meal.

Steps:

• Cook the noodles according to package directions. Drain and rinse; set aside.
• Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and cook until golden, 2-3 minutes per side. Set aside.
• Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 cup of the Parmesan, the eggs, basil, garlic and salt.
• Preheat the oven to 375°F Spread 1 cup sauce in a 9x13 inch baking dish. Top with 3 noodles, 2 cups filling, and the squash. Top with 3 noodles, 1 cup sauce and remaining filling. Top with remaining noodles, sauce and cheeses. Cover and bake 30 minutes.
• Uncover. Bake 20 minutes. Let stand 10 minutes before serving.

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:

• In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
• In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.
• In a large bowl, combine the cottage cheese and mozzarella cheese. Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
• Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Steps:

• Cook the lasagna noodles according to package directions and drain.
• In a skillet or pot, cook onion in olive oil over medium heat until soft, about 5 minutes. Add sliced mushrooms and garlic, continue cooking until mushrooms are done, about 5 more minutes.
• Add diced tomatoes, spaghetti sauce, oregano and pepper to taste to the mushroom and onion mixture. Simmer for 5 more minutes and then remove from heat.
• In a large bowl, combine egg, cottage cheese, parmesan cheese, feta cheese and spinach.
• Spoon a little of the sauce in a 9x13 glass baking dish the layer in this order:.
• 3 lasagna noodles.
• 1/2 of the cottage cheese mixture.
• 1/3 of the sauce.
• 3 lasagna noodles.
• 1/2 of the cottage cheese mixture.
• 1/3 of the sauce.
• 3 lasagna noodles.
• 1/3 of the sauce.
• Mozzarella cheese.
• Cover with foil and bake at 350 degrees for 40 minutes, uncover and continue cooking for 20 more minutes until cheese is light brown and bubbly.

Steps:

• * Preheat oven to 350ºF.
• * Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
• * Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato mixture and 1/2 of cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more of tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated cheese topping.
• * Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.

Steps:

• Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
• Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
• Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
• Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
• Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
• Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.