CREAMY SPINACH AND MUSHROOM LASAGNA
This is sure to become a family favorite. Best of all, it's freezer-friendly and can also be made ahead of time!
Provided by Chungah Rhee
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.
SPINACH LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
SPINACH LASAGNA
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
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
EASY SPINACH LASAGNA WITH WHITE SAUCE
Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!
Provided by Juanita Peek
Categories World Cuisine Recipes European Italian
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
- Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
- Combine pasta sauce with milk in a medium bowl. Mix well.
- Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
- Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 31.2 g, Cholesterol 80.9 mg, Fat 33.7 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 14.3 g, Sodium 1047.5 mg, Sugar 6.5 g
CLASSIC SPINACH LASAGNA
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
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
CREAMY SPINACH LASAGNA
This tasty vegetarian lasagna is made special with spinach and Alfredo sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
- Meanwhile, in medium bowl, stir together spinach, ricotta cheese, egg, garlic, salt, pepper and 1 1/2 cups of the Italian cheese.
- To assemble, place 4 cooked noodles in bottom of baking dish. Top with one-third of the Alfredo sauce (about 1/2 cup) and half of the spinach mixture. Repeat layers once. Top with remaining 4 noodles, Alfredo sauce and 1 1/2 cups Italian cheese. Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
- Bake 30 minutes. Uncover; bake 15 minutes longer or until bubbly around edges. Let stand 10 minutes before serving.
Nutrition Facts : Calories 500, Carbohydrate 41 g, Fat 1 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1030 mg
CREAMY SPINACH LASAGNA
This recipe is perfect for vegetarians and you can use any chopped frozen vegetable, such as broccoli, instead of spinach.
Provided by JackieOhNo
Categories Spinach
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions; drain. Meanwhile, preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray.
- In large bowl combine ricotta, pesto, eggs and Parmesan; stir in spinach. combine Alfredo sauce with wine.
- Arrange 3 noodles, overlapping slightly, in bottom of baking dish. Top with 1/2 of ricotta mixture, 1 cup mozzarella and 1/3 of sauce. Repeat with 3 noodles, remaining ricotta mixture, 1 cup mozzarella and 1/2 of the remaining sauce. Top with remaining 3 noodles, mozzarella and sauce. Sprinkle with breadcrumbs. Bake 45 minutes or until golden. Let stand 10 minutes before serving.
Nutrition Facts : Calories 454.8, Fat 21.1, SaturatedFat 12.6, Cholesterol 122.2, Sodium 740.9, Carbohydrate 27.8, Fiber 1.9, Sugar 2.4, Protein 35.2
MAKE-AHEAD CREAMY SPINACH LASAGNA
Whether you have a dinner party on the horizon or just need to plan out a week's worth of meals, this creamy, veggie-filled lasagna deserves a spot in your freezer. Its flavor is downright impressive, but only you need to know how simple it is to prepare!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
- In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
- In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
- To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
- To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish. Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 650, Carbohydrate 38 g, Cholesterol 150 mg, Fat 6, Fiber 3 g, Protein 30 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 5 g, TransFat 1 1/2 g
SPINACH LASAGNA
Yield serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brown sausage in a medium nonstick skillet over medium-high heat, 5 to 7 minutes, stirring to break up. Meanwhile, place the packages of spinach into a microwave oven and microwave at full power for 7 minutes. Remove to a colander and drain. Mix together the tomato sauce, ricotta cheese, and eggs. Spread a thin layer of the sauce mixture over the bottom of a 9-by-13-inch lasagna pan. Top with a layer of uncooked lasagna noodles, another layer of sauce, a layer of spinach, a layer of sausage, a layer of mushrooms, a layer of mozzarella cheese, and a layer of lightly sprinkled Parmesan cheese. Repeat all 8 layers. Cover with foil and bake for about 1 hour, until bubbly. Remove from oven and let stand for 15 minutes before slicing. Enjoy!
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WORLD'S BEST SPINACH CREAM CHEESE LASAGNA RECIPE
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5/5 (1)Category Main CourseCuisine EuropeanTotal Time 55 mins
- Make spinach sauce: Cook spinach for 2 minutes in a skillet or pot at medium-low heat without adding water. Stir in nutmeg and then cream cheese. Mix well until smooth. Remove from the heat and set aside.
- Make tomato sauce: Peel and cut onions and garlic finely. Heat 1 tablespoon of oil in the pot at medium-high heat and saute onions and garlic for 2 minutes. Add undrained tomatoes, followed by sugar and bring to a boil. Add heavy cream and sour cream and stir well. Season with salt and pepper and remove from the heat. Preheat the oven to 180 °C (356 °F), with both top and bottom heat.
- Layer lasagna: Start with spinach sauce and end with tomato sauce. Spread a thin layer of spinach sauce in a casserole dish (20 x 30 cm (7.9 x 11.8 inches)). Then layer with lasagna sheets followed by spinach sauce and then tomato sauce. Repeat the process until you've used up all the sauces and lasagna sheets. (SEE NOTE 1) Sprinkle wit grated cheese and bake for 40 minutes or until nicely golden brown.
- After 40 minutes let lasgna rest for few minutes before serving. Garnish with fresh basil if desired and serve.
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