SPINACH AND MUSHROOM LASAGNA
Provided by Food Network Kitchen
Time 4h35m
Yield SERVES: 6 to 8
Number Of Ingredients 9
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.
PERFECT SPINACH LASAGNA
Steps:
- Gather the ingredients.
- 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 .
- Spread about 1/2 to 1 cup of the marinara-spinach mixture over the bottom of the baking dish, just enough to coat the bottom.
- Top with a layer of noodles.
- Top the noodle layer with about 3/4 cup of the marinara; spread over the noodles.
- With a small spoon, put about one-third of the ricotta mixture over the sauce layer, spacing evenly in small dollops, then sprinkle with about one-quarter of the mozzarella cheese.
- Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella.
- Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese.
- Grease a sheet of foil large enough to fit over the lasagna. Cover the lasagna tightly with the foil, greased side down. If your baking pan is very full, place a foil-lined baking sheet on a lower rack to catch spills.
- Bake the lasagna for about 45 minutes, or until very hot and you can see it is beginning to bubble.
- Remove the foil and bake for 20 to 30 minutes longer, until very hot and the cheese has melted.
Nutrition Facts : Calories 326 kcal, Carbohydrate 23 g, Cholesterol 67 mg, Fiber 5 g, Protein 21 g, SaturatedFat 9 g, Sodium 1106 mg, Sugar 7 g, Fat 17 g, ServingSize 12 Portions (12 Servings), UnsaturatedFat 0 g
SPINACH LASAGNA
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
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 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
BEEF AND SPINACH LASAGNA
Using no-cook noodles gives you a jump start on assembling this hearty beef and spinach lasagna. It cuts nicely after standing a few minutes, revealing flavorful layers. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 281 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 702mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 3g fiber), Protein 20g protein.
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
SPINACH LASAGNA
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
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
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
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
This spinach lasagna recipe is a great meat-free take on the beloved Italian classic.
Categories パン comfort food dinner main dish
Time 1h40m
Yield 6-8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°. Use 1 tablespoon butter to grease a 9-by-13-inch flame-proof baking dish. Bring a large pot of salted water to a boil. Add the noodles and cook about 3 minutes shy of the package cooking time. Drain and rinse under cold water. Melt 2 tablespoons butter in a dutch oven over medium heat. 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.
- Wipe the dutch oven clean. Add the remaining 5 tablespoons butter and melt over medium heat. Whisk in the flour and cook, whisking, until smooth and thick, about 2 minutes. Add the remaining garlic and 1 teaspoon salt and cook until sizzling, about 30 seconds. Slowly stir in the milk and heavy cream. Bring to a simmer, stirring constantly; cook, stirring, until thickened, about 5 minutes. Whisk in1 cup parmesan and remove from the heat.
- Stir together the ricotta, egg yolks, parsley, scallions, 1⁄2 cup parmesan, 1⁄2 teaspoon salt and some pepper in a medium bowl.
- Spread 1 cup of the sauce in the baking dish. Arrange 4 noodles lengthwise in the dish. Spread with another 11⁄2 cups sauce. Layer half of the mozzarella over the sauce, then spread with half of the ricotta mixture and half of the spinach. Repeat the layering (noodles, sauce, mozzarella, ricotta and spinach). Top with the remaining 4 noodles and spread with the remaining sauce (about 1 cup). Sprinkle with the remaining 1⁄4 cup parmesan.
- Cover with foil, tenting it so it doesn't touch the lasagna. Place on a baking sheet and bake until the edges begin to bubble, about 20 minutes. Uncover and bake until golden brown on top, 30 to 35 minutes. Switch the oven to broil and broil 1 minute to brown the top. Let sit 15 minutes before serving.
SPINACH LASAGNA
This dish is appealing to all. I got this from my sister last Christmas who made a double batch and was a huge hit at the buffet table.
Provided by Judith Fraser
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook frozen spinach according to package directions; drain well on paper towels.
- Cook noodles in a large amount of boiling salted water till tender, about 10 minutes; drain well.
- In skillet, brown ground beef; drain off fat.
- Stir in tomato sauce, sugar, salt, garlic salt, pepper, and the cooked noodles.
- Stir together the cream cheese, sour cream, milk and finely chopped onion.
- In a 2-quart casserole layer half of the ground beef noodle mixture, half of the cream cheese mixture, all of the spinach and then the remaining beef-noodle mixture.
- Bake covered at 350 degrees til bubbly, about 40 minutes.
- Uncover, spread with remaining cream cheese mixture.
- Sprinkle with the cheddar cheese.
- Bake uncovered until cheese melts, about 10 minutes longer.
Nutrition Facts : Calories 435, Fat 32.3, SaturatedFat 16.2, Cholesterol 119.5, Sodium 856.8, Carbohydrate 14.5, Fiber 2.9, Sugar 6.2, Protein 23.1
SPINACH PIE LASAGNA
Here is a recipe I created that combines the taste of Spinach Pie (Spanikopita) with the ease of Lasagna. Perfect for any occasion
Provided by Kevin Simon
Categories Cheese
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- In one bowl combine Ricotta cheese, Feta cheese, eggs, and garlic powder.
- In a separate bowl mix the spinach with the chopped onion, dill and salt.
- Coat pan with olive oil and place layer of noodles down, place 1/2 the spinach mixture, 1/2 the olives and sprinkle with mozzarella.
- Make new layer of noodles and spread cheese mixture evenly over noodles.
- Make new layer of noodles and repeat layers saving some mozzarella for top.
- Bake covered tightly with foil in 400°F oven for 35 min, uncover and top with remaining mozzarella and bake for 30 additional minutes till golden brown.
- Let set for at least 20 minutes before serving.
Nutrition Facts : Calories 456.9, Fat 17.5, SaturatedFat 9.4, Cholesterol 128.2, Sodium 1020, Carbohydrate 51.6, Fiber 5.8, Sugar 4.3, Protein 24.8
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