SPINACH AND SUN-DRIED TOMATO BECHAMEL LASAGNA
A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this takes very little time to put together and you may completely layer the lasagna and refrigerate up to 24 hours in advance before baking --- start the bechamel sauce slightly in advance, you will need to cool a portion of it to add to the ricotta mixture --- this is very good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Grease a 13 x 9-inch lasagna pan.
- Make the cream sauce in advance as 1-1/2 cups will need to be slightly cooled before adding into the ricotta cheese filling mixture.
- FOR THE BECHAMEL SAUCE; melt the butter in a medium saucepan over medium-high heat.
- Add in the flour; stir for 1 minute.
- Slowly add in the cream and milk, then cook over medium heat whisking constantly until bubbly and thickened.
- Remove 1-1/2 cups of the sauce and refrigerate until slightly cooled.
- To the remaining sauce mix in 1/3 to 1/2 cup Parmesan cheese and season with salt and black pepper to taste; set aside to spread on top of the lasagna.
- In a bowl combine the cheese filling ingredients until well combined.
- Mix in the cooled 1-1/2 cups bechamel sauce to the cheese mixture; reserve the remaining cheese sauce to spread on top of the lasagna noodles before baking.
- TO ASSEMBLE; place 4 noodles into the bottom of the greased baking dish.
- Spread half of the cheese filling over the noodles, then sprinkle 1-1/2 cups of shredded mozzarella over cheese filling, then 1/2 cup grated Parmesan cheese (can use more mozzarella cheese and/or Parmesan cheese if desired).
- Repeat with 4 noodles, remaining half of ricotta mixture, 1-1/2 cups mozzarella cheese, then 1/2 cup Parmesan cheese.
- Top with remaining 4 noodles.
- Spread the remaining reserved bechamel sauce over the top of the noodles.
- Set the baking dish onto a baking sheet then cover with foil.
- Bake uncovered in a preheated 350 degree F oven (bottom rack) for 30 minutes.
- Remove from oven then sprinkle 1 cup grated mozzarella cheese over the top then continue to bake for another 30 minutes or until hot and bubbly (or you may bake covered with foil for 30 minutes and uncovered for the remaining time).
- Allow to sit for at least 30 minutes or more before slicing.
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.
PESTO LASAGNA WITH SPINACH AND SUN-DRIED TOMATOES
I created this vegetarian lasagna after getting sick of the same old recipe. Turns out it was a winner, and my husband can't stop raving about how much it taste likes his grandmother's lasagna, but with a twist. The marinara sauce also makes a good quick sauce for any pasta dish.
Provided by Southern Bette
Categories Vegetable
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Sautégarlic and onion in olive oil until onions are soft. Reduce heat and stir in the 2 cans of crushed tomatoes. Stir in spice and 1/2-1 can of tomato paste. Bring to a boil and then reduce to simmer for 1 hour.
- Thaw spinach and squeeze all of the water out. I use 1 and 3/4 packages of spinach--adjust to your taste. Mix ricotta and cottage cheese in a large bowl. Stir in spinach, sun-dried tomatoes, pesto, and salt and pepper to taste. When you have the taste to your liking, stir in the egg. This will help keep the lasagna together, but you will not taste it in the final product.
- Layer as follows into a 9x13 pan: Drizzle a little sauce in the bottom. Top with noodles. Spread Spinach mix and cover with 1/3 of the mozzarella slices and 1/3 of the shredded cheese. Repeat two more times, ending with cheese on the very top. Sprinkle the top with a little oregano and black pepper for aesthetic appearance.
- Cover loosely with aluminum foil and bake for 50 minutes. Uncover and bake for another 15 minutes, or until the cheese is golden brown. Let sit for 10 minutes before serving. This dish can be made in advance and cooked right before serving.
Nutrition Facts : Calories 441.4, Fat 30.1, SaturatedFat 15.2, Cholesterol 102.1, Sodium 988.8, Carbohydrate 15.2, Fiber 3.4, Sugar 6.7, Protein 29.7
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
FRESH SPINACH AND SUN-DRIED TOMATO LASAGNA
This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna. Sourdough or French bread would be a great accompaniment.
Provided by MARBALET
Categories Italian Recipes
Yield 8
Number Of Ingredients 19
Steps:
- Cook lasagna in boiling salted water in a large pot until al dente. Drain.
- Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.
- To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.
- To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times.
- In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 655.2 calories, Carbohydrate 56.6 g, Cholesterol 131.1 mg, Fat 40.1 g, Fiber 4.6 g, Protein 17 g, SaturatedFat 23 g, Sodium 390.9 mg, Sugar 6.7 g
SPINACH LASAGNA
Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way.
Provided by Mark Bittman
Categories dinner, casseroles, main course
Time 1h
Yield 6 servings or more
Number Of Ingredients 8
Steps:
- If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
- Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
- Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 30 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1451 milligrams, Sugar 6 grams
SPINACH LASAGNA I
If you like spinach, you'll like this one. Enjoy!
Provided by Karen
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 38.9 g, Cholesterol 37.8 mg, Fat 17.6 g, Fiber 6.9 g, Protein 32.3 g, SaturatedFat 7.2 g, Sodium 1313.2 mg, Sugar 9.6 g
More about "fresh spinach and sun dried tomato lasagna recipes"
FRESH SPINACH AND SUN DRIED TOMATO LASAGNA – KOSHER …
From oukosher.org
Servings 8Total Time 2 hrs 10 minsCategory Dairy
- Cook lasagna in boiling salted water in a large pot until al dente and then drain.Mushroom Sauce:Meanwhile, heat one half Tablespoon of olive oil in a Dutch oven over medium heat.
- Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes.
FRESH SPINACH AND SUN-DRIED TOMATO LASAGNA - RECIPELER
From recipeler.com
Estimated Reading Time 1 minCalories 655 per serving
SMOKED SALMON LASAGNA WITH SPINACH, PESTO AND SUN-DRIED …
From thedutchgirlbakes.wordpress.com
SPINACH AND TOMATO LASAGNA - COOK'S COUNTRY
From cookscountry.com
SPINACH LASAGNA WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
CREAMY TUSCAN CHICKEN WITH GNOCCHI - EVERYDAY DELICIOUS
From everyday-delicious.com
HEALTHY RECIPES: SPINACH LASAGNA WITH SUN-DRIED TOMATO SAUCE
From baltimoresun.com
CREAMY SUN DRIED TOMATO & SPINACH SEAFOOD PASTA
From seasonedskilletblog.com
HEALTHIER SPINACH LASAGNA WITH MUSHROOMS - INSPIRED TASTE
From inspiredtaste.net
GOAT CHEESE AND SUN DRIED TOMATO LASAGNA RECIPE - FOOD & WINE
From foodandwine.com
SPINACH LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
TOMATO AND SPINACH LASAGNA RECIPE - CHEF DENNIS
From askchefdennis.com
10 BEST SUN DRIED TOMATO LASAGNA RECIPES | YUMMLY
From yummly.com
BEEF LASAGNE RECIPE - 9KITCHEN
From kitchen.nine.com.au
CREAMY SPINACH AND TOMATO VEGETARIAN LASAGNA - AHEAD OF THYME
From aheadofthyme.com
SUN DRIED TOMATO WRAPS RECIPES - THERESCIPES.INFO
From therecipes.info
SPINACH ARTICHOKE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
SPINACH LASAGNA RECIPE {VEGETARIAN LASAGNA WITH SPINACH}
From platedcravings.com
RECIPES - BELLA SUN LUCI
From bellasunluci.com
SUN-DRIED TOMATO PASTA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PERFECT SPINACH LASAGNA RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPINACH AND TOMATO LASAGNA RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAMY SPINACH & TOMATO VEGETARIAN LASAGNA RECIPE - MUIR GLEN
From muirglen.com
SKINNY SPINACH LASAGNA RECIPE - PINCH OF YUM
From pinchofyum.com
SUN DRIED TOMATO PASTA WITH SPINACH - COOKING CLASSY
From cookingclassy.com
PASTA WITH SUNDRIED TOMATOES AND SPINACH RECIPES - YUMMLY
From yummly.com
LOCKDOWN LASAGNA – WILD MUSHROOM, SPINACH AND SUN-DRIED …
From beachhousekitchen.com
SUNDRIED TOMATO AND SPINACH LASAGNA ROLLS | GOOD LIFE EATS
From goodlifeeats.com
SUN-DRIED TOMATO AND SPINACH PASTA (NO CREAM, VEGETARIAN, GF …
From honeywhatscooking.com
EASY SPINACH AND MEAT LASAGNA - HOME & PLATE
From homeandplate.com
SAUTEED SPINACH LASAGNA RECIPE - BAKE IT WITH LOVE
From bakeitwithlove.com
SPINACH, RICOTTA, AND TOMATO ARTICHOKE LASAGNA - BELLA SUN LUCI
From bellasunluci.com
LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE
From juliasalbum.com
CREAMY SPINACH AND TOMATO PASTA : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SPINACH LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
TURKEY, SUN-DRIED TOMATO, AND SPINACH LASAGNA – G&B
From greyandbrianna.wordpress.com
CREAMY SPINACH AND MUSHROOM LASAGNA - DAMN DELICIOUS
From damndelicious.net
VEGAN SPINACH & MUSHROOM LASAGNA ROLLS WITH SUN-DRIED …
From baked-in.com
THE MOST AMAZING VEGAN LASAGNA WITH SUN DRIED TOMATO BASIL …
From rusticveganmama.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love