No Boil 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.

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 (EASY NO-BOIL METHOD)

Steps:

• Preheat oven to 350 degrees F.
• In large skillet or stock pot, brown ground beef and onion; drain.
• Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
• In medium bowl, combine mozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
• In 13-by-9-inch baking dish, layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
• Bake covered at 350 F for 45 minutes.
• Remove foil from lasagna; sprinkle with Parmesan cheese.
• Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
• Let stand 10 minutes before serving. Yields 8 servings.
• Serve with a tossed salad, Mom's Onion Parmesan Bread #109257 and a nice bottle of red wine (such as Italian Chianti, Lambrusco, or Red Rose). Any leftovers are great reheated the next day.
• NOTE: Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served.

SPINACH AND MUSHROOM WHITE LASAGNA, NO-BOIL

Steps:

• Melt 1 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
• Add the onions and garlic, and sauté for 3 minutes.
• Add the drained, chopped spinach, salt, and pepper, stir well and sauté for an additional 5 minutes.
• Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
• Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
• Combine the shredded cheeses together until well mixed.
• Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
• Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.).
• Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
• Repeat the process, ending with the sauce.
• Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
• Remove from oven and let sit a few minutes before serving.

MEATLESS SPINACH LASAGNA

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add creams. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/2 cup Parmesan cheese., In a large bowl, combine the ricotta cheese, spinach, carrot and remaining Parmesan cheese. , Spread 3/4 cup sauce mixture in a greased 13x9-in. baking dish. Layer with four noodles (noodles will overlap slightly), half of the ricotta mixture, 1 cup sauce and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese. Combine bread crumbs and butter; sprinkle over lasagna (dish will be full). , Cover and bake at 375° for 55 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.