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
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
SIMPLE SPINACH LASAGNA
So yummy! You can also substitute ground turkey or another veggie for the spinach.
Provided by LSPACE
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g
QUICK FIX LASAGNA
I've been making this for years, although I treat the recipe as a starting off point since it's pretty plain on its own. I like to add mushrooms, spinach and lots of other veggies, along with garlic and herbs. I cut this off a pasta box.
Provided by Vino Girl
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Grease a 9x13 baking pan.
- Place small amount of spaghetti sauce in the bottom of the pan.
- Place 3 strips of uncooked lasagna noodles in pan; spread with 1/3 spaghetti sauce, 1/3 ricotta and 1/3 mozzarella cheeses.
- Repeat layers twice.
- Sprinkle with romano cheese.
- Bake, covered, for 30 minutes.
- Remove cover and bake 30 minutes longer.
- Let stand 10 minutes before cutting and serving.
Nutrition Facts : Calories 393.6, Fat 19.5, SaturatedFat 11.2, Cholesterol 65.9, Sodium 599.2, Carbohydrate 32.5, Fiber 2.5, Sugar 6.8, Protein 21.3
EASY SPINACH LASAGNA
This is from my friend Judy Montagu's bi-weekly column. This lasagna is really yummy, and should be cooked for a while in a low-mid heat oven. It stays firm without any wetness, and is still creamy.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Chop the onion and peppers into small pieces.
- Fry lightly in the olive oil for a few minutes and add some black pepper.
- Add the garlic.
- Mix well and add the canned tomatoes.
- Heat until a few bubbles appear and slowly add the puree, then all the parsley except a little for decoration.
- Set aside.
- Make sure the spinach is totally clean.
- (Put it in a drainer and cover with salt, then wash really well.) Steam in a stainless steel drainer over a pot of boiling water for no more than 3 minutes.
- While it is cooking, set the oven to 300 degrees F.
- Drain the spinach and put in a pan.
- Mix with the sour cream and plenty of black pepper (a small hand blender is ideal for this).
- It should be smooth and creamy and a lovely color.
- Pour about 2 inches of the red sauce into a baking dish, smooth with a wooden spoon and cover with a layer of lasagne.
- Top with a layer of the spinach mix.
- Smooth it out and add another layer of pasta.
- Keep doing this- alternating red and green- until no more sauce is left.
- The last layer of pasta must have a little sauce on it to keep it moist.
- Cover with the cheese.
- Bake, uncovered, for about 1 1/2 hours.
- When the lasagne is done it needs to sit about 3 minutes before being sprinkled with parsley and served with a fresh green salad and a glass of dry red wine.
Nutrition Facts : Calories 256.2, Fat 8.7, SaturatedFat 4.2, Cholesterol 12.7, Sodium 257, Carbohydrate 39.5, Fiber 5.4, Sugar 9.7, Protein 7.6
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