Spinach Lasagna Iii Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

SPINACH LASAGNA



Spinach Lasagna image

Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. -E. Marie Goetz, Morgantown, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

12 uncooked lasagna noodles
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cartons (15 ounces each) fat-free ricotta cheese
1 large egg
1 large egg white
1 cup grated Parmesan cheese, divided
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups shredded part-skim mozzarella cheese
2 cans (15 ounces each) tomato sauce

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.

Nutrition Facts : Calories 300 calories, Fat 8g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 753mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

SPINACH LASAGNA



Spinach Lasagna image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons EVOO
2 tablespoons butter
2 cloves garlic, chopped
Two 28-ounce cans San Marzano tomatoes
2 cups passata or tomato sauce
A handful of fresh basil leaves, torn
1 small onion, peeled and halved
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry
1 1/2 pounds mozzarella, thinly sliced, thickly shredded or diced
3 cups fresh ricotta (cow or sheep's milk), drained
2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk)
2 egg yolks, lightly beaten
Freshly grated nutmeg, as needed
1 box no-boil flat lasagna noodles, such as Barilla, or 12 curly regular dried lasagna noodles

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.

EASY LASAGNA III



Easy Lasagna III image

Quick, easy lasagna that tastes great!

Provided by LIZ PEAK

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 7

Number Of Ingredients 9

10 ounces lasagna noodles
1 ½ pounds lean ground beef
3 cups cottage cheese
2 eggs
1 teaspoon garlic powder
2 tablespoons dried parsley
salt and pepper to taste
1 (6 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce

Steps:

  • Preheat oven to 375 degrees F (190 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, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
  • In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 39.7 g, Cholesterol 126.4 mg, Fat 20.3 g, Fiber 3.2 g, Protein 38 g, SaturatedFat 8.7 g, Sodium 936.6 mg, Sugar 6.9 g

SPINACH LASAGNA



Spinach Lasagna image

Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese and bechamel sauce. You won't even miss the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 14

1/4 cup olive oil
1 small yellow onion, finely chopped
2 teaspoons coarse salt
2 pounds baby spinach
4 tablespoons unsalted butter
1/4 cup all purpose flour
1 quart milk
1 packed cup grated Parmesan (3 ounces)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
8 ounces no-boil lasagna noodles
6 ounces mozzarella, shredded
1/3 packed cup (1 ounce) grated Pecorino Romano

Steps:

  • Preheat oven to 375 degrees with rack in middle position.
  • Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
  • In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
  • Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
  • Spread 1 cup bechamel along the bottom of a 9-by-13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
  • Remove lasagna from oven and let stand 20 minutes before slicing and serving.

SPINACH LASAGNA



Spinach Lasagna image

My husbands favorite food. My mother-in-law gave me the recipe when we got married so that my husband wouldn't be without it. You can really put things in any order. Sometimes I put in a layer of the mozzarella in the middle. Sometimes I add sliced mushrooms or soy fake meat. The real secret is the more sauce and cheese, the better.

Provided by SweetAsHoney

Categories     Lunch/Snacks

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 (8 ounce) box lasagna noodles
2 (26 ounce) jars pasta sauce
ricotta cheese or cottage cheese
1/2-1 lb mozzarella cheese
1 (32 ounce) bag spinach

Steps:

  • Cover the bottom of a rectangle pan with sauce (just enough to cover.) I use the large deep foil pan. It is best to use a pan deep enough to leave room at the top, so that foil doesn't touch the lasagne and get stuck on the cheese.
  • Put a layer of lasagna noodles (uncooked)--kind of overlap them. I usually overlap 4 to fit across the pan.
  • Now put a layer of ricotta cheese. Spread thinly across the noodles.
  • Pour on sauce.
  • Then spinach and more sauce.
  • Repeat: Noodles, ricotta, sauce, spinach, sauce. Noodles, ricotta, sauce, spinach, sauce.
  • End with noodles.
  • Pour sauce over.
  • Then really end with grated mozzarella.
  • Cover pan tightly with foil, put in oven at 350 degrees and cook about 1 hour and 15 minutes.
  • Serve with a salad and some french bread (whole wheat is best!) and you have a great meal.

SPINACH LASAGNA



Spinach Lasagna image

Provided by Joan Lang

Categories     Cheese     Pasta     Bake     Dinner     Parmesan     Spinach     Healthy     Self     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 17

2 tablespoons olive oil
6 large onions (2 white, 2 red, 2 yellow), halved and thinly sliced
6 cloves garlic, chopped
1 1/2 cups lowfat chicken or vegetable stock, divided
6 scallions, thinly sliced
1 tablespoon dried oregano
2 teaspoons salt (preferably sea salt), plus more to season
1 teaspoon freshly ground black pepper, plus more to season
9 whole-wheat lasagna noodles
2 packages (9 ounces each) frozen spinach
1 tablespoon salted butter
1 tablespoon all-purpose flour
1 egg
2 cups part-skim ricotta
Grated zest of 1/2 lemon
Olive oil cooking spray
1 cup grated Parmesan, divided

Steps:

  • Heat oven to 375°F. In a large sauté pan over medium heat, heat oil. Add onions and garlic; toss to coat. Add 1 cup stock; cover and reduce heat; simmer until onions are soft, 20 minutes. Reserve 1/2 cup liquid. Add scallions, oregano, salt and pepper to onion mixture; increase heat to medium and cook, stirring, until liquid evaporates, 20 minutes. Cook noodles as directed on package; drain and blot dry. Cook spinach as directed on package; drain, squeeze dry, and season with salt and pepper. In a small saucepan over medium heat, melt butter. Add flour; stir until roux is brown, 2 to 3 minutes. Add remaining 1/2 cup stock to reserved liquid; whisk into roux until thick, 5 minutes. In a bowl, beat egg; stir in ricotta and zest. Coat a 9" x 13" pan with cooking spray; spread half of stock-roux mixture on bottom. Line pan with 3 noodles; layer on half of onion and ricotta mixtures, half of spinach and 1/3 cup Parmesan. Repeat layer with 3 noodles, remaining onion and ricotta mixtures and spinach, and 1/3 cup Parmesan. Top with remaining 3 noodles, half of stock-roux mixture and 1/3 cup grated Parmesan. Cover with foil; bake until light brown, 50 minutes. Reduce heat to 325°F; remove foil and bake 15 minutes more. Let lasagna sit 15 minutes; serve.

SPINACH LASAGNA III



Spinach Lasagna III image

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.

Provided by Robbie Rice

Categories     World Cuisine     European     Italian

Time 1h50m

Yield 12

Number Of Ingredients 16

20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
? cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
½ teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 360 calories, Carbohydrate 41.2 g, Cholesterol 47.6 mg, Fat 13.5 g, Fiber 3.5 g, Protein 19 g, SaturatedFat 6.2 g, Sodium 875.4 mg, Sugar 8.1 g

SPINACH LASAGNA III



Spinach Lasagna III image

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.

Provided by Robbie Rice

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 12

Number Of Ingredients 16

20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
⅔ cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
½ teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 360 calories, Carbohydrate 41.2 g, Cholesterol 47.6 mg, Fat 13.5 g, Fiber 3.5 g, Protein 19 g, SaturatedFat 6.2 g, Sodium 875.4 mg, Sugar 8.1 g

3 STEP SPINACH LASAGNA



3 Step Spinach Lasagna image

I developed this recipe by combining a Super Quick Lasagna recipe that does not require the lasagna noodles to be pre-cooked and a Spinach Lasagna recipe which is so delicious it can get anyone, like myself, who dislikes spinach to get their iron.

Provided by RobinW

Categories     European

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen spinach, thawed,drained (2 packages can be used if desired)
4 cups cottage cheese
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper
3 3/4 cups tomato sauce (or canned, diced tomatoes)
4 cups shredded mozzarella cheese
uncooked lasagna noodle
1 1/2 cups parmesan cheese

Steps:

  • Combine Spinach, Cottage Cheese, Egg Yolk, Pepper, Salt, 1/4 cup Tomato Sauce, and 2 cups Mozzarella Cheese.
  • Layer Lasagna in greased pan the following manner: Sauce, Noodles, Spinach Mixture, Sauce, Mozzarella Cheese (repeat these until the top layer).
  • Top Layer: Noodles, Spinach Mixture, Parmesean Cheese, Sauce, Mozzarella Cheese.
  • Bake Covered for 50 minutes in a 375 degree oven, then uncover and cook for an additional 5-10 minutes or until top is brown.

Nutrition Facts : Calories 329.9, Fat 19, SaturatedFat 11.2, Cholesterol 80.1, Sodium 1472, Carbohydrate 12.1, Fiber 2.4, Sugar 5, Protein 28.9

SPINACH LASAGNA I



Spinach Lasagna I image

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

1 onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
3 tablespoons water
1 pint part-skim ricotta cheese
1 pound firm tofu, crumbled
¼ cup grated Parmesan cheese
1 ½ pounds fresh spinach, washed and chopped
2 egg whites, beaten
¼ teaspoon ground black pepper
2 ½ tablespoons chopped fresh parsley
8 lasagna noodles
6 ounces mozzarella cheese, shredded
6 cups tomato sauce

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

THREE CHEESE SPINACH LASAGNA



Three Cheese Spinach Lasagna image

This recipe was given to me by my son's fiance. It is very tasty and easy to make. The measurements are only a quideline as you will find when making it you will be able to use your own judgement on how much to use.

Provided by Honni

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

250 g ricotta cheese, creamy style (I use low fat)
250 g mozzarella cheese
250 g cheddar cheese (I use low fat)
570 g tomato & onion flavoured pasta sauce
500 g baby spinach leaves (frozen is OK too, just defrost and remove excess water first)
375 g lasagna sheets (I use fresh sheets)

Steps:

  • Pre hear oven to 180c.
  • Grease lasagne pan.
  • Spread some of tomato sauce on bottom of dish.
  • Lay lasagne sheets on top of sauce.
  • Spread half riccotta cheese on top.
  • Spread a third of the mozzarella and a third of the cheddar cheese.
  • Lay half of the spinach on top of cheeses.
  • Spread some more of the tomato sauce on top and repeat.
  • Finish with lasagne sheets and top with remaining mozzarella and cheddar cheese.
  • Bake in oven for 40 minutes.

More about "spinach lasagna iii recipes"

SPINACH LASAGNA III RECIPE | RECIPE CLOUD APP
spinach-lasagna-iii-recipe-recipe-cloud-app image
Spinach Lasagna Iii Recipe includes 20 lasagna noodles, 2 tablespoons olive oil, 1 cup chopped fresh mushrooms, 1 cup chopped onion, 1 tablespoon minced garlic, 2 cups fresh spinach, 3 cups ricotta cheese, 2/3 cup grated Romano …
From recipecloudapp.com


EASY SPINACH LASAGNA RECIPE - DELISH
easy-spinach-lasagna-recipe-delish image
2017-09-21 Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain. In a large skillet over medium heat, heat oil.
From delish.com


21 SPINACH LASAGNA RECIPE WITH RICOTTA CHEESE
Spread a thin layer of pasta sauce in the bottom of a baking dish. Make a layer of cooked lasagna noodles. Spread an even layer of the ricotta cheese mixture. Spread an even layer of meat sauce. Repeat those layers two times. Top it with a final layer of noodles, sauce, mozzarella, and parmesan cheese.
From selectedrecipe.com


SPINACH LASAGNA WITH BLONDE BéCHAMEL RECIPE - FOOD NEWS
Instructions Preheat oven to 375 degrees. In a medium bowl, mix together ricotta or cottage cheese, Parmesan cheese and spinach; set aside. Cook lasagna noodles in boiling water until slightly chewy, about 10 minutes. Drain, rinse with cold water and set aside. While lasagna noodles cook, prepare bechamel sauce. In a saucepan, bring milk to a boil.
From foodnewsnews.com


LASAGNA WITH SPINACH RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


CATELLI LASAGNA RECIPE SPINACH - EASY RECIPES
Ernut Squash Spinach And Goat Cheese Lasagne With Catelli. 10 Best Lasagne With Ricotta Cheese Recipes. Traditional Canadian Lasagna. White En Lasagna With Ham And Spinach Recipe. Catelli Sauce Recipes. White En Lasagna With Ham And Spinach Recipe. Simply Lasagna Recipe Kraft Canada. Vegetarian Lasagne Catelli Gluten Free Challenge. Spinach …
From recipegoulash.cc


TRADITIONAL ITALIAN SPINACH LASAGNA RECIPE - FOOD NEWS
Sauté the aromatics and spinach. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes.
From foodnewsnews.com


SPINACH LASAGNA III - NONONSENSE.RECIPES
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.
From nononsense.recipes


BEST SPINACH LASAGNA RECIPE - HOW TO MAKE SPINACH LASAGNA
2022-04-05 Add the spinach, season with 1⁄2 teaspoon salt and some pepper; cook, stirring, until wilted, 3 to 4 minutes. Add half of the garlic and cook 1 to 2 minutes. Drain and let cool slightly, then wrap in a clean kitchen towel and wring out the liquid.
From thepioneerwoman.com


SPINACH LASAGNA RECIPE - SWEET AND SAVORY MEALS
2021-10-24 Cook the lasagna noodles according to package directions, aiming for al dente. Preheat the oven to 375 degrees F. Coat a 9"x13" pan with cooking spray. Spread a small amount of marinara sauce on the bottom of the pan. Add a layer of noodles, then spread 1/3 of the cheese mixture on top of the noodles.
From sweetandsavorymeals.com


SPINACH LASAGNA III - MEDITERRANEAN RECIPES
Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
From fooddiez.com


SPINACH LASAGNA - DINNER AT THE ZOO
2019-12-13 Continue adding handfuls of spinach to the pan until it's all wilted. Season with salt and pepper to taste. Let the spinach cool slightly, then squeeze the excess water out of the spinach. Coarsely chop the spinach. Place the spinach, ricotta, eggs, Parmesan, 1 cup mozzarella, salt, pepper and Italian seasoning in a large bowl. Stir to combine.
From dinneratthezoo.com


SPINACH LASAGNA III - PLAIN.RECIPES
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.
From plain.recipes


15 BEST SPINACH LASAGNA RECIPE - SELECTED RECIPES
Next, add a single layer of pasta sheets. Then, add a layer of white sauce, followed by another single layer of pasta sheets. Carry on alternating the tomato sauce, lasagne sheets and white sauce until you get to the top of the dish, or your sauces run out!
From selectedrecipe.com


SPINACH LASAGNA III | RECIPE | COOKING WITH VEGETABLE BROTH, …
Apr 11, 2018 - Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty vegetarian dish. This lasagna can also be made without the spinach.
From pinterest.ca


EASY SPINACH LASAGNA (USE FROZEN OR FRESH SPINACH
2021-02-25 Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well. Place 1 cup of sauce in the bottom of the prepared pan. Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce. Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ...
From spendwithpennies.com


PERFECT SPINACH LASAGNA RECIPE - THE SPRUCE EATS
2021-05-05 Heat the oven to 350 F. Lightly grease a 9-by-13-by-2-inch baking dish or lasagna pan . In a medium bowl, combine the ricotta cheese with half of the drained and squeezed spinach, half of the grated Parmesan cheese, the egg, garlic powder, and salt. Mix to blend well. Mix the remaining half of the drained spinach with the marinara sauce .
From thespruceeats.com


SPINACH LASAGNA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
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.
From stevehacks.com


SPINACH LASAGNA III RECIPE | YUMMLY | RECIPE | LASAGNA RECIPE WITH ...
Sep 6, 2019 - Love it! Made it 4 times now!
From pinterest.com


ZUCCHINI-AND-SPINACH LASAGNA RECIPE | SOUTHERN LIVING
Directions. Step 1. Preheat oven to 425°. Stir together first 4 ingredients in a bowl. Advertisement. Step 2. Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
From southernliving.com


SPINACH LASAGNA III | RECIPE CLOUD APP
Spinach Lasagna Iii includes 20 lasagna noodles, 2 tablespoons olive oil, 1 cup chopped fresh mushrooms, 1 cup chopped onion, 1 tablespoon minced garlic, 2 cups fresh spinach, 3 cups ricotta cheese, ⅔ cup grated Romano cheese, 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon dried basil leaves, ½ teaspoon ground black pepper, 1 egg, 3 cups shredded …
From recipecloudapp.com


SPINACH LASAGNA - ITALIAN RECIPES - THE ITALIAN CHEF
2018-06-20 Preheat the oven to 375 degrees F. Cook the lasagna noodles in boiling water until al dente, then set aside. Spread a thin layer of the tomato sauce on the bottom of a 9×13 baking dish. Arrange 3 lasagna noodles followed by half of the spinach mixture, ½ cup mozzarella, and 1 cup of the tomato sauce. Repeat for the second layer.
From italianchef.com


SPINACH LASAGNA RECIPES | ALLRECIPES
72. Easy Vegetable Lasagna. 15. Prevent food waste by cooking with canned foods like canned spinach – perfectly portioned for recipes and nearly half the cost of fresh and frozen! Lasagne Verdi al Forno. 52. Spinach Lasagna Rolls. 94. Spinach and Beef Lasagna.
From allrecipes.com


SPINACH LASAGNA RECIPE (EXTRA EASY VERSION) | KITCHN
2021-07-22 Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, arrange 15 dry lasagna noodles in an even layer in a 9x13-inch baking dish. Cover the noodles with hot tap water and let soak while you prepare the spinach and cheeses, about 20 minutes. Prepare the aromatics and cheeses.
From thekitchn.com


SPINACH LASAGNA III RECIPE - TEXTCOOK
20 lasagna noodlesccc, 2 tablespoons olive oilccc, 1 cup chopped fresh mushroomsccc, 1 cup chopped onionccc, 1 tablespoon minced garlicccc, 2 cups fresh spinachccc, 3 cups ricotta cheeseccc, 2/3 cup grated Romano cheeseccc, 1 teaspoon saltccc, 1 teaspoon dried oreganoccc, 1 teaspoon dried basil leavesccc, 1/2 teaspoon ground black pepperccc, 1 eggccc, 3 cups …
From textcook.com


THE BEST SPINACH LASAGNA RECIPE - SERIOUS EATS
2014-11-10 Directions. For the Spinach: Heat olive oil and butter in a large saucepan over medium heat until melted. Add shallots and garlic, season with salt and pepper, and cook, stirring frequently, until softened and fragrant, about 1 minute. Add a few large handfuls of spinach and cook, stirring, until wilted.
From seriouseats.com


LASAGNE WITH SPINACH AND RICOTTA RECIPE - EASY RECIPES
salt, ricotta cheese, pepper, grated Parmesan cheese, frozen spinach and 8 more Skillet Spinach Lasagna The Blond Cook yellow onion, water, shredded mozzarella cheese, Italian seasoning and 10 more 250 grams of ricotta cheese. 300 milliliters of milk. 30 grams of butter. 2 tablespoons flour. 50 grams of Parmesan cheese. pinch of nutmeg. salt /pepper. […]
From recipegoulash.cc


SPINACH LASAGNA RECIPE | DR. MCDOUGALL
3 Prepare the spinach next. Use at least one bag, two if you really like spinach. Steam the fresh spinach just until slightly wilted (about a minute or two), drain well, then either mix the spinach into the tofu ricotta or layer the spinach over the tofu ricotta in 2 batches before sprinkling with the Parmesan Cheese Substitute.
From drmcdougall.com


SPINACH LASAGNA III RECIPE | ALLRECIPES - MASTERCOOK
2020-08-02 5 star values: 515; 4 star values: 154; 3 star values: 22; 2 star values: 7; 1 star values: 2; 700 Ratings; 478 Reviews; 67 Photos; 20 GG Cut Semolina Lasagna Pasta-Dry-Cup QK …
From mastercook.com


SPINACH LASAGNA RECIPE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


SPINACH LASAGNA RECIPE - RECIPES FROM ITALY
2021-12-11 Step 1) – Boil the spinach in a pot with very little salted water for a few minutes, until tender. If you are using frozen spinach, when water start boiling, cook for 5 minutes. Step 2) – Drain and let them cool, then squeeze to remove excess water, finally chop with a hand immersion blender.
From recipesfromitaly.com


SPINACH LASAGNA {QUICK AND EASY!} - THE SEASONED MOM
2022-04-23 Top with a layer of noodles, half of the spinach mixture, and a layer of the tomato sauce. Repeat the layers. Finish with another layer of noodles, the remaining marinara sauce, and a layer of mozzarella and Parmesan on top. Cover the dish with foil and bake in a 400°F preheated oven for 35 minutes.
From theseasonedmom.com


SPINACH LASAGNA BECHAMEL RECIPE - FOOD NEWS
Oil a large pan, layer ingredients in following order. First, 1 1/2 to 2 cups of Bechamel sauce, 1/3 of noodles, half spinach mixture, all of Mozzarella. Next 1 1/2 to 2 cups of sauce, 1/3 of noodles, all the ricotta mixture, the rest of the spinach mixture. Finally, 1 1/2 to 2 cups sauce, remaining noodles, the rest of the sauce.
From foodnewsnews.com


SPINACH LASAGNA III | RECIPESTY
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.
From recipesty.com


Related Search