Four Cheese And Spinach Lasagna From Food Network Kitchens Recipes

SPINACH, MUSHROOM, AND FOUR CHEESE LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
• In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.
• To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.
• In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.
• Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.
• Let rest for 10 to 15 minutes before serving. Serve hot.

FOUR CHEESE-CHICKEN LASAGNA

Steps:

• Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.
• Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
• Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
• Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
• Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.

CHEESY SPINACH LASAGNA

Steps:

• Preheat oven to 350°F. Combine spinach, ricotta, 1 cup mozzarella cheese, Parmesan cheese, eggs, Italian herb seasoning, garlic powder, salt and pepper in medium bowl. Stir in mushrooms. Set aside. Grease a 13 x 9-inch pan. Line with a single layer of lasagna noodles. Top with half of spinach/cheese mixture. Pour half of spaghetti sauce over all. Repeat. Sprinkle remaining 1 cup mozzarella cheese over the top. Cover with foil. Bake 25 minutes. Remove foil and continue baking 10 minutes. Remove from oven. Let rest 10 minutes before cutting for easy serving.

PERFECT FOUR-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese., Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese., Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.

FOUR-CHEESE SPINACH LASAGNA

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 until cheese is melted, about 1 minute longer. Remove from the heat; stir in spinach. Set 1 cup aside. , In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the 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 until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.

FOUR CHEESE AND SPINACH LASAGNA FROM FOOD NETWORK KITCHENS

Steps:

• Preheat oven to 350.
• 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/Pecorni, 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 eg.
• Cover the bottom of a 9x13 inch casserole with a thin layer of tomato sauce.
• Cover with 3 of the noodles placed side-by-side, but not overlapping.
• Top with 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.
• Tomato Sauce with Basil:.
• Put the olive and garlic in a saucepan and cook until fragrant, about 2 minutes. Add tomatoes and salt. Beak 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. Makes approximately 4 cups.

FOUR CHEESE AND SAUSAGE PENNE

Steps:

• Heat the olive oil in a large skillet over medium high heat. Add the sausage and brown, breaking up the meat into bite size pieces. Use a slotted spoon to transfer the sausage to a bowl.
• Add the garlic to the same skillet, and sauté for a minute or two until tender. Stir in the spinach and cook until wilted, about 5 minutes. Add the sausage back into the pan.
• Meanwhile bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain the pasta and add to the sausage mixture. Stir in the cheeses, milk and parsley, and toss to coat. Adjust the seasoning with salt and pepper to taste. Dust with the Parmesan and serve.

PASTA AND FOUR CHEESES AL FORNO

Steps:

• Preheat oven to 400°.
• Cook pasta in a big pot of boiling, salted water, until just firm to the bite.
• Drain, reserving 1/2 cup pasta water; return pasta with butter to warm pasta pot and stir to coat.
• Add gruyere, fontina, mozzarella, Parmesan, and cayenne; mix thoroughly until the cheese is melting but not completely melted.
• Place in a buttered 13 x 9 inch baking dish; sprinkle with 1 tablespoon additional Parmesan and breadcrumbs.
• Bake until just golden and crusty, 10-15 minutes; let stand for 5 minutes before serving.

FOUR CHEESE SPINACH LASAGNA

Steps:

• Heat oven to 350 degrees.
• Cook lasagna noodles to al dente, about 8 minutes.
• Drain noodles & hang to dry separately (so they do no stick to one another).
• Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling.
• Add thawed & drained frozen chopped spinach and cook for a few minutes.
• Remove spinach from heat and allow to cool.
• Mix together beaten egg, ricotta, goat cheese, ½ cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper.
• Spread bottom of 9 x 13 inch baking dish with about ½ cup of tomato sauce.
• Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping.
• Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles.
• Spoon ½- ¾ cup of tomato sauce on top of cheese/spinach mixture.
• Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce.
• On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and ¼ cup of Parmesan or Romano.
• Bake in pre-heated oven, uncovered, for 40 minutes.
• Allow cooked lasagna to cool for 25 minutes before cutting and serving.

FOUR CHEESE SPINACH & SAUSAGE LASAGNA

Steps:

• Heat oven to 350°F.
• Mix eggs, ricotta, spinach and 1/2 cup grated cheese until blended.
• Spread 1 cup of the pasta sauce onto bottom of 13x9-inch baking dish; cover with layers of 1/3 of the noodles and half each of the ricotta mixture and sausage. Top with layers of 1/2 cup mozzarella and 1-1/2 cups of the remaining pasta sauce. Repeat all layers. Top with remaining noodles, sauce and mozzarella. Sprinkle with parsley; cover.
• Bake 1 hour 10 min. or until heated through, uncovering and topping with remaining grated cheese after 1 hour. Let stand 10 min. before cutting to serve.

...FROM STEPHANIE'S KITCHEN

Steps:

• Beat eggs in a medium bowl. Add remaining ingredients.
• Grease a mini muffin tin. Fill cups with egg mixture until almost to the rim. Bake at 375 degrees for 10-15 minutes or until centers are set.