SPINACH-BASIL LASAGNA
In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! -Charlotte Gehle, Brownstown, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Mix first 7 ingredients., Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving. , Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 292 calories, Fat 12g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
SPINACH & FETA SAUTE
With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts :
QUICK MUSHROOM & SPINACH LASAGNE
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
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-FETA LASAGNA
Make and share this Spinach-feta Lasagna recipe from Food.com.
Provided by Poppy
Categories Greek
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Make the bechamel: Heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
- Slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
- Cover the bechamel with a kitchen towel and set aside until ready to use.
- Bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
- Remove, drain, and place in a large bowl of cold water until ready to use.
- Heat 3 tablespoons olive oil in a medium skillet.
- Add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
- Combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
- Mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
- Preheat oven to 350d.
- Lightly oil a large shallow baking dish (approximately 10 x 14 inches).
- Spread 2-3 tablespoons of bechamel on the bottom.
- Remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
- Arrange one-third of the noodles in a single layer over the bechamel.
- Spread half the filling over the lasagna.
- Repeat with remaining lasagna and filling, ending up with a final layer of noodles.
- Spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
- Bake for 45-50 minutes, until top is golden brown.
- Remove, cool slightly and serve.
Nutrition Facts : Calories 658.1, Fat 29.9, SaturatedFat 12.6, Cholesterol 125.7, Sodium 575.1, Carbohydrate 74.5, Fiber 6.9, Sugar 6.3, Protein 24.9
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
SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA
Categories Cheese Pasta Bake Vegetarian Parmesan Ricotta Spinach Fall Fontina Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
- Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
- Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.
PORTABELLA MUSHROOM WITH SPINACH AND FETA LASAGNA (VEGETARIAN)
This is a wonderful vegetarian dish! If desired, regular mushrooms may be substituted for the portabellos, but the regular mushrooms should be sautéed first to release any moisture, To make things easier, you may Classico pasta sauce for this recipe or just use your own favorite sauce --- prep time includes boiling the pasta.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Cook the lasagna noodles until soft.
- Meanwhile in a saucepan, stir together the tomatoes (with juice), tomato sauce, tomato paste, vinegar and seasonings; heat till a medium boil; reduce the heat, cover, and simmer for 20-25 minutes.
- in a medium bowl, stir together 1-1/2 cups mozzarella cheese, feta cheese, spinach and the egg.
- In the bottom of the prepared baking dish, spread 1/3 of the sauce on the bottom.
- Layer 3 pieces of cooked lasagna noodles on top of the sauce.
- Then 1/2 of the cheese mixture.
- Then 1/2 of the sliced mushrooms.
- Then another 1/3 of the sauce; repeat.
- Top with the remaining pasta, then the balance of the sauce and then mozzarella cheese.
- Cover with foil; bake for 25 minutes, uncover, and bake for 5-7 minutes longer, or until the cheese melts.
Nutrition Facts : Calories 288.6, Fat 11.8, SaturatedFat 6.8, Cholesterol 62.1, Sodium 814.3, Carbohydrate 31.1, Fiber 4.2, Sugar 7.7, Protein 16.7
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SPINACH AND FETA LASAGNE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (94)Category DinnerCuisine ItalianTotal Time 1 hr 45 mins
- Preheat the oven to 200°C, fan 180°C, gas 6. Fully line a loose-based 20cm square cake tin with a double layer of foil and grease with a little butter. Cut 2 long strips of baking paper, 20cm wide, and lay them in the tin crossways, with the excess extending over the sides.
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- Melt the remaining 100g butter in a large pan. Add the flour and cook for 1-2 minutes, stirring. Remove from the heat and gradually add the milk. Cook on a medium heat, stirring continuously, until the sauce has thickened. Turn off the heat and whisk in two-thirds of the Parmesan, followed by the ricotta, until smooth. Season to taste and spoon out 2 ladlefuls of the sauce to reserve for the top of the lasagne. Stir the drained spinach and leek mixture into the sauce left in the pan.
- Put the lasagne sheets in a heatproof dish, cover with boiling water from the kettle and leave to soften for 1 minute then lift out to a board. Cut the sheets to size so that they will fit neatly into the prepared tin.
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