Spinach Pie Lasagna 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.

PERFECT SPINACH LASAGNA



Perfect Spinach Lasagna image

This is a classic tried-and-true spinach lasagna recipe, simple and delicious. Whether you are a vegetarian or not, you will love this lasagna.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h40m

Number Of Ingredients 9

16 ounces ricotta cheese
2 (10-ounce) packages frozen spinach , thawed, drained well, and divided
1 cup grated Parmesan cheese, divided
1 large egg, beaten
1/2 teaspoon garlic powder
1/2 teaspoon salt
32 to 48 ounces spaghetti sauce, or marinara, store-bought or homemade
8 to 10 ounces lasagna noodles, cooked, cooled enough to handle
16 ounces mozzarella cheese, shredded

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



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 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

BEEF AND SPINACH LASAGNA



Beef and Spinach Lasagna image

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

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 jars (24 ounces each) spaghetti sauce
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles
Minced fresh basil, optional

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



Make-Ahead Creamy Spinach Lasagna image

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

3 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
2 cups Progresso™ vegetable broth (from 32-oz carton)
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 packages (8 oz each) sliced mushrooms
3 cloves garlic, finely chopped
2 bags (5 oz each) baby spinach
1 container (15 oz) whole-milk ricotta cheese
3 cups shredded mozzarella cheese (12 oz)
3/4 cup grated Parmesan cheese (3 oz)
1 egg
1/4 teaspoon pepper
12 oven-ready no-boil lasagna noodles

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



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



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

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

1 stick salted butter
2 tsp. kosher salt, plus more to taste
12 lasagna noodles
3 bunches fresh spinach, trimmed
Black pepper, to taste
2 garlic cloves, chopped
1/4 c. all-purpose flour
4 c. whole milk
1 c. heavy cream
1 3/4 c. grated parmesan cheese
1 lb. whole-milk ricotta cheese
2 large egg yolks
1 c. fresh parsley, roughly chopped
4 scallions, chopped
8 oz. ounces deli-sliced low-moisture mozzarella cheese

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



Spinach Lasagna image

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

1 (10 ounce) package chopped frozen spinach
4 ounces medium egg noodles (3 cups)
1 lb ground beef
1 (15 ounce) can tomato sauce
1 teaspoon sugar
1/4 teaspoon garlic salt
1/2 teaspoon salt
1/8 teaspoon pepper
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
3 tablespoons milk
2 tablespoons finely chopped onions
1/2 cup cheddar cheese

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



Spinach Pie Lasagna image

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

1 (16 ounce) package lasagna noodles (al dente)
1 (16 ounce) container fat-free ricotta cheese
1 (8 ounce) container feta cheese (crumbled)
3 eggs
1 onion, finely chopped
2 cups shredded mozzarella cheese or 2 cups provolone cheese
3 (10 ounce) packages frozen chopped spinach (squeezed dry)
3/4 cup sliced black olives
2 -3 tablespoons dill
1 -2 teaspoon garlic powder
1 -2 teaspoon salt

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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From recipesfromitaly.com


ITALIAN SPINACH BEEF PIE IS LIKE A LASAGNA BUT EASIER!
Set aside. Reduce heat to 350F. In a large skillet add the olive oil and heat over medium high heat. Then add the beef, sausage meat from the casing, red pepper, mushrooms and garlic. Cook until meat is browned and vegetables are tender. Add in the tomato paste making room in the center and let cook for 1-2 min. Then add in the water and stir.
From noshingwiththenolands.com


ADAM RICHMAN MAKES HIS MOM'S SPINACH PIE AND TURNS THE
2021-02-08 Cold weather calls for comfort food. But super foods are just as necessary during the winter months. Adam Richman, host of “Modern Marvels,” combines healthy with heart by adding nutrient-packed spinach to two rich, warming recipes.He shows us how to make a cheesy spinach pie he learned from his mom and uses the leftovers to prepare a spinach and …
From news.yahoo.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 & CHEESE LASAGNA - DIMITRAS DISHES
Preheat oven to 400 degrees. Begin by making the white sauce. Heat olive oil in a sauce pan and add the flour. Whisk and cook over medium heat for about 5 minutes. Add milk, salt, pepper and nutmeg and bring to a boil. Cook until the …
From dimitrasdishes.com


SPINACH LASAGNA {QUICK AND EASY!} - THE SEASONED MOM
2022-04-23 Place spinach in a large bowl. Add ricotta, 1 cup of the mozzarella, ¼ cup of the Parmesan, egg, basil, oregano, salt, garlic powder, and nutmeg to the bowl with the spinach. Stir really well with a fork to combine. Spread about ½ cup of the marinara sauce in the bottom of the prepared baking dish.
From theseasonedmom.com


SPINACH LASAGNA | MCCORMICK
Drain and rinse with cold water. Lay flat on wax paper or foil to keep noodles from sticking together. Set aside. 3 Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, spinach, eggs, parsley, Italian seasoning, salt and pepper in large bowl. 4 Spread 1/2 cup of the sauce onto bottom of 13x9-inch baking dish.
From mccormick.com


SPINACH LASAGNA - ITALIAN RECIPES - THE ITALIAN CHEF
2018-06-20 Transfer the spinach to a large bowl with the ricotta cheese, Parmesan cheese, egg, and seasonings. Mix well and set aside. To Prepare the Lasagna: 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.
From italianchef.com


SPANAKOPITA LASAGNA - DIANE KOCHILAS
Place 3 – 4 lasagna strips on the bottom. Drizzle them with a little of the remaining olive oil. Spread one third of the spinach mixture over the strips. Drizzle in a spoonful or two of the béchamel. Place another 3 – 4 lasagna strips over the spinach mixture and repeat the process. Repeat once again, to have three layers of lasagna strips ...
From dianekochilas.com


EASY ONE-STEP SPINACH LASAGNA - READER'S DIGEST CANADA
Instructions. Preheat oven to 350°F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. In medium bowl, stir together ricotta, Parmesan, and egg. Spread 1 cup of pasta sauce over bottom of baking dish. Arrange 3 lasagna noodles side by side in dish. Spread 1 1/4 cups ricotta mixture over top of noodles. Top with a third of the spinach.
From readersdigest.ca


SPINACH LASAGNA - RELISH
Bring to a boil; simmer, uncovered, 30 minutes. Let cool slightly. Preheat oven to 375F. To prepare lasagna, combine ricotta cheese, spinach and egg in a large bowl; mix well. Coat the bottom of a 13 x 9-inch baking pan with a third of the tomato sauce. Cover sauce with 3 noodles without overlapping (break noodles to fit), half the ricotta ...
From relish.com


QUICK + EASY SPINACH LASAGNA RECIPES - PILLSBURY.COM
Spinach Lasagna Recipes. These simple lasagna recipes pack in the greens with the addition of fresh spinach leaves.
From pillsbury.com


SPINACH LASAGNA | COOK'S ILLUSTRATED RECIPE
WHY THIS RECIPE WORKS. We preferred cottage cheese to ricotta in our spinach lasagna recipe, for the extra tang and creaminess it lent to the dish. We found certain other components useful as well: no-boil noodles that we soaked in hot tap water for five minutes ... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From cooksillustrated.com


THE BEST SPINACH LASAGNA EVER - SMELLS LIKE HOME
Whisk in Parmesan and discard bay leaves. Transfer sauce to bowl, press plastic wrap directly against hot surface, and set aside. To prepare the cheeses and pasta: Blend cottage cheese, egg, and salt in food processor or blender until very smooth, about 30 seconds. Transfer to bowl and set aside.
From smells-like-home.com


RICOTTA AND SPINACH LASAGNA | RICARDO
Filling. Meanwhile, in a large pot over medium-high heat, soften the spinach and garlic in the oil for 2 minutes or until the spinach has wilted. Transfer to a strainer and press out the liquid. Let cool. Coarsely chop. In a bowl, combine the spinach with the remaining ingredients. Season with salt and pepper. Set aside.
From ricardocuisine.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


QUICK SPINACH LASAGNA RECIPE | MYRECIPES
Prep time: 10 minutesCooking time: 50 minutesPreheat oven to 400 degrees. Spread 1/4 cup of sauce on the bottom of a 9 x 13-inch pan. Put a layer of lasagna noodles on top, being careful not to overlap the pasta.In a bowl, mix the spinach, salt, pepper, and ricotta.
From myrecipes.com


SPINACH LASAGNA RECIPE | RACHAEL RAY | COOKING CHANNEL
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.
From cookingchanneltv.com


SPICY ITALIAN SAUSAGE AND SPINACH SLAB PIE | ALL THAT'S JAS
2020-07-01 Reduce the heat to low. Add the remaining oil, fennel, and garlic; season with salt and pepper to taste. Cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add spinach and stir until wilted. Mix in the cooked sausage. Preheat oven to 425 degrees Fahrenheit.
From all-thats-jas.com


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