Cheesyspinachlasagna Recipes

CHEESY SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
• In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
• Cover and bake in a preheated oven for 30 minutes or until heated through.

FOUR CHEESE AND SPINACH LASAGNA

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.

THREE CHEESE SPINACH LASAGNA

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.

SPINACH AND CHEESE LASAGNA ROLLS

Steps:

• In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up; place seam side down in a 9-in. square baking dish coated with cooking spray. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour marinara sauce over roll-ups. , Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese.

COTTAGE CHEESE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Spray a 13x9 pan with cooking spray.
• In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
• Mix well.
• In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
• Repeat the layers.
• End with sauce on top.
• Pour the 1 cup of water around the edges of the lasagna.
• Cover tightly with aluminum foil.
• Bake for 1 hour and 15 minutes.
• Remove from oven.
• Let stand covered for at least 15 minutes.

CHEESY SPINACH LASAGNA ROLL-UPS

Steps:

• Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain; rinse with hot water.
• Meanwhile, in 10-inch skillet, cook ground turkey and garlic over medium-high heat, stirring frequently, until turkey is no longer pink; drain, if necessary. Stir in pasta sauce, Italian seasoning and fennel. Reduce heat to low; simmer uncovered about 15 minutes, stirring occasionally.
• In small bowl, mix ricotta cheese, carrot, spinach and egg whites. Spread each cooked lasagna noodle with generous 1/4 cup spinach filling to within 1 inch of one short end. Roll up firmly toward unfilled end.
• Reserve 1 1/2 cups sauce. In ungreased 12x8-inch (2-quart) glass baking dish, pour remaining sauce. Arrange roll-ups, seam side down, in sauce. Pour reserved sauce over roll-ups.
• Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle with mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.