Lasagna Spinach Ricotta Recipes

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 AND RICOTTA LASAGNE

Steps:

• Make the filling: Drain the ricotta in a fine sieve set over a bowl for 1 hour (or longer if the ricotta is very wet). If using fresh spinach, stem and rinse it well (don't dry the leaves). In a 12 inch skillet over medium high heat, cook the spinach until wilted (3 to 5 minutes). Drain well and squeee out excess moisture and chop finely. If using thawed frozen spinach, squeeze it dry.
• Melt the butter in a 10 inch or 12 inch skillet over medim-low heat and add the onion. Cook until the onion is soft and translucent, 5 to 8 minutes. Add the garlic and cook for about 1 minute. Add the spinach and toss it for 1 to 2 minutes to coat it with the butter. Transfer the spinach mixture to a bowl and let it cool to room temperature. Add the ricotta, Parmigiano, eggs, salt, pepper, and nutmeg. Mix well. You should have about 4 1/2 cups.
• Cook the noodles: If using dried lasagna noodles instead of fresh use 1 lb and skip these cooking instructions--cook according to package instructions. If cooking fresh: Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Slip the noodles, 2 or 3 at a time, into the boiling water and cook them until they're tender and pale (3 to 5 minutes). Thinner noodles will cook more frequently. To make sure they're done, taste a small piece. If it's still tough, it needs a little more cooking (fresh pasta should not be cooked al dente like dried pasta). Carefully scoop the noodles out of the pot with a large wire skimmer and slide them into the ice water to stop the cooking. When they're cool, layer them between clean dish towels until you're ready to assemble the lasagna (the noodles will keep this way for up to 2 hours).
• Make the Quick Tomato Sauce: In a 3 or 4 quart saucepan, heat the olive oil over medium heat. Add the carrot, celery, onion, parsley, basil, a generous pinch of salt, and a couple grinds of pepper. Cook until the vegetables are pale gold (10 to 12 minutes). Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juices, stir well, and simmer gently to blend the flavors and reduce the sauce to about 4 1/2 cups, 15 to 20 minutes (adjust the heat as necessary to maintain a gentle simmer). Season to taste with salt and pepper. If you want a smoother texture, pass the sauce through a food mill or puree in a food processor.
• Make the Basic Cream Sauce: In a 2-quart saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch (you only need 1 batch for this recipe). Remove from the heat and whisk in the salt, pepper, and nutmeg. If you don't use this sauce within 30 minutes it will thicken. Add a little warm milk and whisk to the sauce to thin it if necessary.
• Assemble the lasagna: Position a rack in the center of the oven and heat the oven to 350. Choose a 9x12x3 inch baking dish or 10x14x2 inch baking dish. Spread 1/2 cup of the tomato sauce in a sparse layer on the bottom of the baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill the gaps. With a spatula, spread one third of the spinach and ricotta filling (about 1 1/2 cups) over the first layer of noodles. Then spread one third of the remaining tomato sauce (about 1 1/3 cups) and one third (1/2 cup) of the cream sauce over the filling. Sprinkle 1/3 cup of the Parmigiano on top. Add a new layer of noodles, overlapping them slightly, and repeat the layers as instructed above, using all of the filling and ending with the Parmigiano, to make a total of 3 layers (you may not need all the pasta). Dot the top with the butter cubes.
• Put the baking dish on a baking sheet and bake until heated through and bubbling at the edges, 45 to 50 minutes. Remove from the oven and let rest for 10 to 15 minutes before serving.

LAZY LASAGNA WITH LAMB RAGU, SPINACH AND RICOTTA

Steps:

• For the ragu: Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat. When the oil smokes, pat the ground lamb dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram, cloves, salt, and pepper. Once the meat has browned, add the onion, carrot, garlic and cook to soften 10 minutes more, stirring frequently. Stir in tomato paste, cook 1 minute or until fragrant. Stir in stock then wine, reduce heat to low and gently simmer.
• In salted boiling water, undercook the pasta by 2 minutes from package directions. Reserve a cup of starchy pasta liquid.
• Meanwhile, heat the butter in a saucepot over medium heat, whisk in 2 tablespoons flour, 1 to 2 minutes, whisk in the milk and simmer to thicken. Season the bechamel sauce with salt, pepper, and nutmeg, to taste.
• Drain the pasta and add back to the pasta pot. Toss the pasta with the lamb ragu and some of the reserved starchy cooking water to loosen. Pour the pasta into a large casserole. Scatter the spinach around on top of pasta.
• Combine the ricotta with mint and/or parsley, dot the pasta with ricotta evenly around the casserole. Pour the bechamel sauce in even layer around the casserole and top with grated cheese. Cool and store for make-ahead meal. Reheat in 350 degree F oven, covered, for 30 minutes then raise the heat to 425 degrees F and bake uncovered, until brown and bubbly, 15 to 20 minutes.
• To serve immediately, transfer the casserole to a preheated 425 degree F oven and bake about 15 to 20 minutes, to brown.

SPINACH LASAGNA

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.

BEEF AND SPINACH LASAGNA

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese., Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.

SPINACH LASAGNA

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.

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 AND RICOTTA LASAGNA

Steps:

• Cheese sauce: Melt butter, stir in flour, take pan off heat and stir in a few ml of milk to make a paste. Slowly add the rest of the milk, bit by bit, stirring to keep sauce smooth. Return to the heat and bring to the boil. Remove from heat and stir in cheese.
• Wash spinach and add to a pan, wet. Allow to steam quickly in its own moisture. When wilted take off the heat and run under cold water. Drain spinach and squeeze dry.
• Chop spinach and add to bowl with all the other filling ingredients.
• To assemble: Put half the tin of tomatoes on the bottom of a glass dish. Cover with a layer of lasagna. Spread 1/3 spinach mix, cover with next layer of lasagna. Continue layering till finished lasagna. Top with remainder of tomatoes and pour over Cheese sauce.
• Bake in 180 degree oven for about half an hour till brown and bubbling on top.

POLENTA LASAGNA WITH SPINACH AND HERBY RICOTTA

Steps:

• Heat oven to 425 degrees and butter an 13-by-18-inch rimmed baking sheet pan. Grease a rubber spatula with butter.
• Prepare the polenta: In a large pot, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Reduce heat to medium, then slowly pour in polenta, whisking constantly. Cook, whisking often, until polenta thickens, 8 to 12 minutes. Whisk in 4 tablespoons butter until melted. Whisk in spinach until wilted, about 2 minutes. Remove from heat and mix in 1 cup grated Parmesan.
• Scrape polenta onto the prepared baking sheet. Using the greased rubber spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle 1/2 cup grated Parmesan on top. Bake until polenta is firm and cheese has melted, 12 to 18 minutes. Let cool in the pan on a wire rack until completely cooled, about 1 to 1 1/2 hours, or place in refrigerator until cool to touch, about 40 to 50 minutes. (Polenta can be baked the day before and refrigerated until needed.)
• When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9-by-13-inch baking dish.
• Prepare the ricotta filling: In a small bowl, mix ricotta, parsley, basil, egg, black pepper, nutmeg and the remaining 1/2 teaspoon salt. Mix until well combined and set aside.
• Taste the marinara sauce. If it needs some zip, stir in any or all of the optional ingredients.
• Assemble the lasagna: Using a knife or pizza cutter, cut cooled polenta in half widthwise, creating 2 pieces roughly 9 by 13 inches each. Using a large spatula, gently place one half in prepared baking dish. (It is important for polenta to be completely cooled and firm; otherwise, the pieces may break when transferring to baking dish. If anything breaks, just reassemble it in the pan. It won't make much of a difference once it's covered in sauce and baked.)
• Spread about half the ricotta mixture in an even layer on top of polenta. Pour about half of marinara sauce on top of ricotta, sprinkle with about half of the shredded mozzarella. Repeat with remaining polenta, ricotta, marinara and mozzarella. Once assembled, sprinkle the remaining 1/2 cup Parmesan on top.
• Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
• Remove from oven and let lasagna stand for about 15 minutes to firm up before serving. Leftovers can be refrigerated for up to 1 week or frozen for up to 3 months.

LASAGNA WITH SPINACH, RICOTTA AND FONTINA

Steps:

• Preheat oven to 400*. Rinse spinach and place in a saucepan with water still clinging to its leaves. Cover and cook for 5 minutes or until wilted. Drain, refresh under cold water, squeeze out all excess liquid. Chop finely. Cook lasagna sheets in plenty of boiling salted water, until tender but still firm to the bite, drain, and pat dry with kitchen towels.
• Brush a 12x8-inch ovenproof dish with a little of the melted butter. In a bowl, combine the spinach, Fontina (or Gruyere), Parmesan, Ricotta, cream cheese, nutmeg, salt and pepper.
• Cover the base of the dish with a later of lasagna sheets and spread with 3 tablespoons of the spinach mixture. Repeat layering until all the lasagna is used, making no more than 6 layers. Finish with the remaining spinach mixture. Drizzle with the remaining melted butter, then cook for 20-30 minutes, until golden brown.

RICOTTA AND SPINACH LASAGNE

Steps:

• Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened.
• Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming.
• Trim the spinach, and wash the leaves thoroughly in 2 or 3 changes of cold water and shake them dry. Melt the butter in a large saucepan, then pile the spinach leaves in on top, sprinkling them with a little salt as you go. Place the pan over a medium heat, put a lid on and cook the spinach for about 2 minutes, turning the leaves over halfway through. After that, the leaves will have collapsed down and become tender - Drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid
• Chop it finely, then put it in a bowl, add the ricotta, then approximately 5 fl oz (150 ml) of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola.
• Place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted
• Then remove the pan from the heat and assemble the lasagne. spread a quarter of the sauce into the bottom of the dish and, on top of that, a third of the spinach mixture, followed by a scattering of toasted pine nuts. Now place sheets of pasta on top of this you may need to tear some of them in half with your hands to make them fit. Now repeat the whole process, this time adding a third of the grated Mozzarella along with the pine nuts, then the lasagne sheets.
• Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella.
• When you are ready to cook the lasagne, place it on the middle shelf of the pre-heated oven and bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving.