Cooking Light S Spinach Lasagna Recipes

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SIMPLE SPINACH LASAGNA



Simple Spinach Lasagna image

So yummy! You can also substitute ground turkey or another veggie for the spinach.

Provided by LSPACE

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 8

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
½ onion, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 ½ cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon black pepper
1 egg
8 ounces lasagna noodles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
  • Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
  • Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g

SPINACH LASAGNA III



Spinach Lasagna III image

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

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

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 LASAGNA



Spinach Lasagna image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons EVOO
2 tablespoons butter
2 cloves garlic, chopped
Two 28-ounce cans San Marzano tomatoes
2 cups passata or tomato sauce
A handful of fresh basil leaves, torn
1 small onion, peeled and halved
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry
1 1/2 pounds mozzarella, thinly sliced, thickly shredded or diced
3 cups fresh ricotta (cow or sheep's milk), drained
2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk)
2 egg yolks, lightly beaten
Freshly grated nutmeg, as needed
1 box no-boil flat lasagna noodles, such as Barilla, or 12 curly regular dried lasagna noodles

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.

COOKING LIGHT'S SPINACH LASAGNA



Cooking Light's Spinach Lasagna image

This is from Nov 1997, and my standard recipe when I'm craving Lasagna. The whole family loves it, and I love that I can sneak in other veggies. :) I always double the recipe and freeze the second one.

Provided by basia1

Categories     One Dish Meal

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

cooking spray
1 cup chopped onion
1 cup sliced mushrooms
3 ounces reduced-fat cream cheese (about 1/3 cup)
1 (12 ounce) container 1% low fat cottage cheese
1/3 cup low-fat sour cream
1/2 cup grated parmesan cheese
2 large eggs
2 (10 ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
12 cooked lasagna noodles
1 (27 1/2 ounce) jar low-fat chunky pasta sauce with mushrooms
1 cup shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup shredded sharp cheddar cheese

Steps:

  • Preheat oven to 350°.
  • Heat a medium nonstick skillet coated with cooking spray over medium high heat. Add onion and mushrooms; sauté 5 minutes or until tender. Set aside.
  • Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well.
  • Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.
  • Cover and bake at 350° for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.

SPINACH LASAGNA



Spinach Lasagna image

Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. -E. Marie Goetz, Morgantown, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

12 uncooked lasagna noodles
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cartons (15 ounces each) fat-free ricotta cheese
1 large egg
1 large egg white
1 cup grated Parmesan cheese, divided
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups shredded part-skim mozzarella cheese
2 cans (15 ounces each) tomato sauce

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.

Nutrition Facts : Calories 300 calories, Fat 8g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 753mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

LIGHT SPINACH AND LEEK LASAGNA



Light Spinach and Leek Lasagna image

Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h15m

Number Of Ingredients 10

3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out
1/4 teaspoon red-pepper flakes
1/3 cup chopped fresh parsley
1 1/2 teaspoons fresh lemon juice
5 cups prepared pasta sauce
8 no-boil lasagna noodles
1 3/4 cups grated Parmesan (3 1/4 ounces)

Steps:

  • Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
  • Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Nutrition Facts : Calories 404 g, Fat 13 g, Fiber 10 g, Protein 19 g

CLASSIC SPINACH LASAGNA



Classic Spinach Lasagna image

Make and share this Classic Spinach Lasagna recipe from Food.com.

Provided by mielhollinger

Categories     European

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb medium firm tofu
1/4 cup soymilk
1 teaspoon dried oregano
3 teaspoons dried basil
1 teaspoon salt
2 tablespoons lemon juice
4 cloves garlic, minced
1 small onion, chopped
2 cups spinach, chopped
4 -6 cups tomato sauce
cooked lasagna noodle
2 cups soy cheese, for topping (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • In a blender or food precessor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onions together until it achieves the consistancy of cottage cheese.
  • If the mixture is too thick, add a little water.
  • Stir in the chopped spinach and set aside.
  • Cover the bottom of lasagna pan with a thin layer of tomato sauce, then a layer of noodles.
  • Sprinkle half of the tofu mixture and 1/2 cup of the optional cheese.
  • Cover this with noodles and a layer of sauce.
  • Add the remaining filling, 1/2 cup of cheese, and a layer of sauce.
  • Add one more layer of noodles, and cover with sauce.
  • Top with remaining cheese.
  • Bake for 30-45 minutes.
  • Remove from oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 181.6, Fat 5.8, SaturatedFat 0.8, Sodium 1893.8, Carbohydrate 25.1, Fiber 5.2, Sugar 11.5, Protein 12.9

SPINACH LASAGNA



Spinach Lasagna image

Provided by Joan Lang

Categories     Cheese     Pasta     Bake     Dinner     Parmesan     Spinach     Healthy     Self     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 17

2 tablespoons olive oil
6 large onions (2 white, 2 red, 2 yellow), halved and thinly sliced
6 cloves garlic, chopped
1 1/2 cups lowfat chicken or vegetable stock, divided
6 scallions, thinly sliced
1 tablespoon dried oregano
2 teaspoons salt (preferably sea salt), plus more to season
1 teaspoon freshly ground black pepper, plus more to season
9 whole-wheat lasagna noodles
2 packages (9 ounces each) frozen spinach
1 tablespoon salted butter
1 tablespoon all-purpose flour
1 egg
2 cups part-skim ricotta
Grated zest of 1/2 lemon
Olive oil cooking spray
1 cup grated Parmesan, divided

Steps:

  • Heat oven to 375°F. In a large sauté pan over medium heat, heat oil. Add onions and garlic; toss to coat. Add 1 cup stock; cover and reduce heat; simmer until onions are soft, 20 minutes. Reserve 1/2 cup liquid. Add scallions, oregano, salt and pepper to onion mixture; increase heat to medium and cook, stirring, until liquid evaporates, 20 minutes. Cook noodles as directed on package; drain and blot dry. Cook spinach as directed on package; drain, squeeze dry, and season with salt and pepper. In a small saucepan over medium heat, melt butter. Add flour; stir until roux is brown, 2 to 3 minutes. Add remaining 1/2 cup stock to reserved liquid; whisk into roux until thick, 5 minutes. In a bowl, beat egg; stir in ricotta and zest. Coat a 9" x 13" pan with cooking spray; spread half of stock-roux mixture on bottom. Line pan with 3 noodles; layer on half of onion and ricotta mixtures, half of spinach and 1/3 cup Parmesan. Repeat layer with 3 noodles, remaining onion and ricotta mixtures and spinach, and 1/3 cup Parmesan. Top with remaining 3 noodles, half of stock-roux mixture and 1/3 cup grated Parmesan. Cover with foil; bake until light brown, 50 minutes. Reduce heat to 325°F; remove foil and bake 15 minutes more. Let lasagna sit 15 minutes; serve.

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From cooks.com


LIGHT SPINACH & RICOTTA LASAGNA - PRETTY. SIMPLE. SWEET.
2017-06-29 Add crushed tomatoes and sugar, and season with salt and pepper. Bring just to a boil, then remove from heat. Let cool completely. Preheat the oven to 350°F/175°C. Assemble the lasagna: Place 3 lasagne noodles (or enough to cover the surface) at the bottom of a 9x13 inch (20x30 cm) baking dish. Spread 1/3 of the tomato sauce, then top with 1 ...
From prettysimplesweet.com


SPINACH SALAD RECIPE: RECIPE: LIGHT LASAGNA
6 lasagna noodles, cooked and drained (I used whole wheat) 1 c shredded 2 % reduced-fat Mozzarella or Italian cheese blend 3 teaspoons Italian seasoning, divided This was overall a really easy recipe to make. You just have to follow the directions. It can be intimidating to make a whole pan of lasagna for just one or two people, but I froze the ...
From spinachsaladrecipe.blogspot.com


HEALTHY & DELICIOUS: LIGHTER SPINACH LASAGNA RECIPE
Turkey Spinach Lasagna (Cooking Light Recipe) I used a real egg instead of 1/4c. egg substitute, I used fresh parsley insted of dried; other than that the recipe is identical to the one C.L. published. 17 Healthy and Delicious Spinach Recipes Medically reviewed by Peggy Pletcher, M.S., R.D., L.D., CDE — Written by Anna Schaefer — Updated on October 12, 2017 …
From foodnewsnews.com


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