Quick Mushroom Spinach Lasagne Recipes

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SPINACH AND MUSHROOM LASAGNA



Spinach and Mushroom Lasagna image

Provided by Food Network Kitchen

Time 4h35m

Yield SERVES: 6 to 8

Number Of Ingredients 9

2 15-ounce containers part-skim ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
8 ounces cremini mushrooms, sliced
2 tablespoons chopped fresh parsley or basil
Kosher salt and freshly ground pepper
1 1/2 pounds part-skim mozzarella cheese, shredded (about 6 cups)
1/2 cup grated parmesan cheese (about 1 ounce)
1 32-ounce jar marinara sauce
12 to 18 lasagna noodles (not no-boil)

Steps:

  • Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
  • Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
  • Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

QUICK MUSHROOM & SPINACH LASAGNE



Quick mushroom & spinach lasagne image

An easy vegetarian supper that's cheap to make too

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4

Number Of Ingredients 8

1 tbsp olive oil
1 garlic clove , crushed
250g pack mushrooms , sliced
1 tsp thyme leaves , chopped
200g bag spinach
300g tub light soft cheese
4 tbsp grated parmesan (or vegetarian alternative)
6 fresh lasagne sheets

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
  • Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

Nutrition Facts : Calories 301 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.15 milligram of sodium

SPINACH LASAGNA WITH MUSHROOM RAGU



Spinach Lasagna With Mushroom Ragu image

Provided by Food Network Kitchen

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 21

12 ounces dried lasagna noodles
1 ounce dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
2 portobello mushroom caps, chopped
1 1/2 pounds shiitake mushrooms, stems removed, chopped
Kosher salt and freshly ground pepper
2 28-ounce cans whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup chopped fresh parsley
3 ounces parmesan cheese, grated
1 1/2 pounds part-skim mozzarella cheese, shredded
8 ounces asiago cheese, shredded
2 pounds ricotta cheese
2 large eggs, lightly beaten
1 pound frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon freshly grated nutmeg

Steps:

  • Make the ragu: Soak the porcini mushrooms in 1 cup hot water until soft, about 15 minutes. Strain through a fine-mesh sieve over a bowl. Chop; reserve the liquid.
  • Meanwhile, heat the olive oil in a pot over medium heat. Add the onion, carrot and celery and cook until soft, 5 minutes. Stir in the garlic and tomato paste and cook, stirring, 2 more minutes. Add the portobello and shiitake mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring, until the mushrooms are soft, 5 more minutes.
  • Add the porcini mushrooms; cook 2 minutes. Add the reserved porcini liquid, bring to a boil and cook until reduced slightly, about 3 minutes. Add the tomatoes and their juice, 2 cups water and the bay leaves; bring to a boil, stirring occasionally. Reduce the heat to medium low, add the parsley and 1 teaspoon salt and simmer, stirring a few times, until thick, about 1 hour, 30 minutes. Discard the bay leaves. (You can make the ragu up to 1 day ahead; let cool, then cover and chill. Reheat before using.)
  • Make the lasagna filling: Mix the parmesan, mozzarella and asiago; set 1 1/2 cups of the cheese mixture aside. Combine the remaining cheese mixture in a large bowl with the ricotta, eggs, spinach, nutmeg and 1/2 teaspoon salt.
  • Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water; shake off the excess water.
  • Spread 1 cup of the ragu in a 9-by-13-inch baking dish. Add a layer of noodles, then half of the spinach mixture and 2 cups ragu. Repeat with another layer of noodles, spinach mixture and ragu. Top with the remaining noodles and ragu and sprinkle with the reserved cheese. Cover with foil, place on a baking sheet and bake 50 minutes. Uncover and bake until golden, about 25 more minutes. Let rest before serving.

QUICK MUSHROOM AND SPINACH LASAGNE RECIPE



Quick mushroom and spinach lasagne recipe image

This quick mushroom and spinach lasagne just proves that making lasagne doesn't have to be time consuming - this easy recipe takes just 45 mins to make

Provided by GoodtoKnow

Categories     Dinner, Lunch

Yield Serves: 4

Number Of Ingredients 10

2tbsp olive oil
180g pack spinach leaves
2 cloves garlic, chopped
250g pack chestnut mushrooms, sliced
400g can chopped tomatoes with basil
300g pack fresh lasagne sheets
2 (200ml) tubs half-fat crème fraiche
100g/4oz mature cheddar cheese
½ tsp freshly grated nutmeg
Salt and freshly ground black pepper

Steps:

  • To make your lasagne, preheat the oven to 200°C (fan 180°C /gas mark 6). Heat 1tbsp of the oil in a large frying pan, add half the garlic and spinach leaves and stir fry for 1-2 mins until the leaves have wilted. Remove from the heat, season well and set aside.
  • Add remaining oil to the pan, add the mushrooms and cook over a high heat for 6-8 mins, stirring occasionally until the mushrooms are nicely browned.
  • Stir in the remaining garlic and sizzle for 30 secs. Stir in the tomatoes, bring to the boil and simmer over high heat for 2 mins or until reduced. Remove from the heat and season to taste.
  • Season the crème fraiche with the nutmeg, salt and ground black pepper, then mix well. Lightly oil a 1.4ltr/ 2½ pint ovenproof dish.
  • Place a layer of lasagne over the base, trimming it to fit. Top with half the mushroom mix, then more lasagne. Spoon a third of the crème fraiche over, scatter over half the spinach and a third of the cheese. Repeat these layers once more. Now place a final layer of lasagne on top, spread over the remaining crème fraiche and cheese.
  • Place on a baking tray, then bake for 25-30 mins or until the lasagne is tender and the top golden. Leave to stand for 5 mins before serving in wedges with a nice green salad.

Nutrition Facts : @context https, Calories 604 Kcal, Fat 30.8 g

SIMPLE SPINACH LASAGNA



Simple Spinach Lasagna image

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

1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
½ onion, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 ½ cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon black pepper
1 egg
8 ounces lasagna noodles

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

MUSHROOM LASAGNA WITH HOT SAUSAGE AND SPINACH



Mushroom Lasagna with Hot Sausage and Spinach image

Hot sausage gives this Alfredo mushroom lasagna a nice kick and it's easy to make using jarred sauce and no-boil noodles. A slice of heaven on your plate!

Provided by JANINEGOODWIN

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h40m

Yield 10

Number Of Ingredients 11

nonstick cooking spray
6 (3.5 ounce) links hot Italian sausage links, casings removed
2 large onions, sliced
1 (16 ounce) package sliced fresh mushrooms
1 (10 ounce) package fresh spinach
1 (16 ounce) container part-skim ricotta cheese
1 large egg, beaten
2 (15 ounce) jars Alfredo sauce
½ cup milk
1 (8 ounce) package no-boil lasagna noodles
1 (16 ounce) package shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
  • Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
  • Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
  • Combine Alfredo sauce and milk in a medium bowl. Mix well.
  • Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
  • Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 638 calories, Carbohydrate 23.5 g, Cholesterol 127.4 mg, Fat 46.8 g, Fiber 2 g, Protein 33.2 g, SaturatedFat 20.4 g, Sodium 1549.5 mg, Sugar 6.3 g

QUICK SAUSAGE AND MUSHROOM LASAGNA



Quick Sausage and Mushroom Lasagna image

If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Mushroom     Pasta     Kid-Friendly     Quick & Easy     High Fiber     Father's Day     Dinner     Ricotta     Meat     Sausage     Family Reunion     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 8-ounce packages sliced crimini (baby bella) mushrooms
1 large onion, chopped (about 2 cups)
2 tablespoons dried Italian seasoning blend
1 pound hot Italian sausages, casings removed
3 garlic cloves, pressed
1 cup dry red wine
4 2/3 cups marinara sauce (from two 26-ounce jars)
1 9-ounce package no-cook lasagna noodles
1 15-ounce container ricotta cheese
2 8-ounce bags Italian blend grated cheese (4 cups)

Steps:

  • Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.
  • Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

SLOW-COOKER MUSHROOM-SPINACH LASAGNA



Slow-Cooker Mushroom-Spinach Lasagna image

There are lots reasons to love your slow cooker. This recipe is one of them. It'll remind you of the mushroom-spinach lasagna Grandma used to make!

Provided by My Food and Family

Categories     Pasta

Time 4h20m

Yield 8 servings

Number Of Ingredients 11

1 Tbsp. oil
1/2 lb. sliced fresh mushrooms
1 pkg. (6 oz.) baby spinach leaves
1 can (14.5 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained
1/2 tsp. dried Italian seasoning
1 container (8 oz.) ricotta cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 tsp. black pepper
6 lasagna noodles, uncooked
1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend

Steps:

  • Heat oil in large skillet on medium heat. Add mushrooms; cook and stir 3 min. Add spinach; cook 3 min., stirring occasionally. Stir in tomato sauce, tomatoes and Italian seasoning. Bring to boil; simmer on medium-low heat 3 min. Meanwhile, mix ricotta, 1/4 cup Parmesan and pepper until blended.
  • Spread 3/4 cup tomato sauce mixture onto bottom of slow cooker sprayed with cooking spray; top with 3 noodles, breaking as necessary to fit, and 3/4 cup of the remaining tomato sauce mixture. Cover with ricotta mixture, 1 cup shredded cheese, 3/4 cup tomato sauce mixture and remaining noodles, broken to fit. Top with remaining tomato sauce mixture; cover with lid.
  • Cook on LOW 4 to 6 hours. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

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From fortheloveofcooking.net


MUSHROOM, PESTO AND SPINACH LASAGNE | ITALIAN RECIPES
2019-08-20 Method. Place the spinach in a colander in the sink and pour over a kettleful of boiling water. Leave to wilt and then, when cool enough to handle, squeeze out the excess water and roughly chop. Heat a knob of butter in a frying pan and fry the mushrooms until golden. In a separate saucepan, melt the butter over a medium heat, add the flour ...
From goodto.com


SPINACH & MUSHROOM VEGETARIAN LASAGNA - JAR OF LEMONS
2021-09-02 Preheat the oven to 375 degrees °F. Place the sliced mushrooms in a casserole dish and add olive oil, garlic powder, salt, and pepper. Bake the mushrooms for about 10 minutes, then set aside and drain any extra liquid in the casserole dish. Pour about 1/2 of the pasta sauce mixture into the empty casserole dish.
From jaroflemons.com


SPINACH AND MUSHROOM LASAGNE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Spinach And Mushroom Lasagne are provided here for you to discover and enjoy ... Healthy Spinach Lasagna Recipe Healthy Lemon Scones Healthy Almond Flour Scones Healthy White Bean Chili Healthy Lunch Wraps Recipe Healthy Breakfast Wraps Healthy Hot Chocolate With Cacao Powder Easy Recipes. Easy Recipe For Flatbread …
From recipeshappy.com


EASY SPINACH LASAGNA WITH PORTOBELLO MUSHROOMS - IN FINE BALANCE
2019-08-26 To Make Sauce. In a large deep sauce pan, heat olive oil over medium heat and added diced onion. Allow onion to soften - about 5 minutes. Then add garlic, chili flakes, and spices. Saute for another minute, then add in tomatoes sugar and salt. Allow sauce to simmer while the veggies cook, 20-30 minutes.
From infinebalance.com


RECIPE OF QUICK SPINACH LASAGNE | GOOD RECIPES
2021-09-27 We hope you got insight from reading it, now let’s go back to spinach lasagne recipe. You can cook spinach lasagne using 14 ingredients and 6 steps. Here is how you achieve it. The ingredients needed to prepare Spinach lasagne: Use 8 lasagne sheets; Prepare Mince; You need Bolognese sauce; You need Onion; Get Chopped tomato; Prepare Spices of ...
From irishdessert.github.io


QUICK MUSHROOM & SPINACH LASAGNE
Recipe of Quick mushroom & spinach lasagne food with ingredients, steps to cook and reviews and rating. Tweet. New recipes ; Best recipes; My recipes; Find recipes: Quick mushroom & spinach lasagne . An easy vegetarian supper that's cheap to make too. Visit original page with recipe. Bookmark this recipe to cookbook online. Put a quarter of the spinach mix on the …
From crecipe.com


MUSHROOM SPINACH LASAGNA RECIPES ALL YOU NEED IS FOOD
Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
From stevehacks.com


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