Cooking Lights Spinach Lasagna Recipes

SIMPLE SPINACH LASAGNA

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.

BUTTERNUT SQUASH AND SPINACH LASAGNA

Steps:

• Preheat oven to 350°F. Heat oil in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add spinach; sauté until wilted. Remove from heat. Place yogurt, milk, and provolone in a blender; blend 20 seconds. Add flour, salt, and eggs; blend 1 minute.
• Peel neck of the squash. Cut neck from bulb. Cut neck into 24 (1/8-inch-thick) slices using a knife or mandoline. (Use bulb for more slices if needed.)
• Place squash slices in an 8-inch square microwave-safe glass baking dish; cover with plastic wrap. Microwave until squash slices are almost tender, about 4 minutes. Remove squash from dish. Coat dish with cooking spray; spread 1/2 cup yogurt mixture in bottom of dish.
• Shingle one-third of squash over yogurt mixture. Top with one-third of ricotta cheese, one-third of spinach mixture, and one-third of remaining yogurt mixture. Repeat procedure twice, ending with yogurt mixture.
• Sprinkle lasagna with Gruyère. Cover dish with foil; bake at 350°F for 50 minutes. Remove from oven. Turn on broiler with oven rack about 8 inches from top. Remove foil from dish; broil 4 minutes or until lightly browned. Remove from oven; loosely cover, and let stand 20 minutes. Cut into 6 rectangles.

COOKING LIGHT'S SPINACH LASAGNA

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.

EASY VEGETARIAN SPINACH LASAGNA

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.

LIGHT SPINACH AND LEEK LASAGNA

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.

SPINACH LASAGNA III

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.

SPINACH-ARTICHOKE LASAGNA

Steps:

• Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
• Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
• Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
• Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
• Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
• Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.

SPINACH LASAGNA I

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.

SPINACH LASAGNA

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.