SPINACH LOAF
Provided by Giada De Laurentiis
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
- Place the eggs and milk in a large bowl. Add the bread and stir to combine.
- Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
- Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.
SIMPLE SPINACH LASAGNA
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
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
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 (EASY NO-BOIL METHOD)
Traditional oven-baked layered lasagna, without the fuss of boiling the noodles! Comes out perfect every time. So delicious, and one of our top favorites. This lasagna is great served with a tossed salad and Mom's Onion Parmesan Bread recipe #109257 #109257, and a nice bottle of Italian Chianti or Lambrusco wine! Leftovers are yummy the following day, if you are fortunate enough to have any. NOTE: Please do not alter the liquid to solid ratio. Just follow the easy instructions for perfect lasagna, every time. P.S. Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served. Enjoy!
Provided by BecR2400
Categories European
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In large skillet or stock pot, brown ground beef and onion; drain.
- Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
- In medium bowl, combine mozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
- In 13-by-9-inch baking dish, layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
- Bake covered at 350 F for 45 minutes.
- Remove foil from lasagna; sprinkle with Parmesan cheese.
- Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
- Let stand 10 minutes before serving. Yields 8 servings.
- Serve with a tossed salad, Mom's Onion Parmesan Bread #109257 and a nice bottle of red wine (such as Italian Chianti, Lambrusco, or Red Rose). Any leftovers are great reheated the next day.
- NOTE: Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served.
SPINACH AND CHEESE LASAGNA RECIPE
This delicious spinach and cheese lasagna is a family favorite dinner. The kids loaded up their plates and even asked for seconds.
Provided by Steph Loaiza
Categories Main Course
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine ricotta, cottage cheese, Italian blend cheese, spinach, eggs, salt and pepper until well combined. Spread half of one jar of marinara on the bottom of a 9x13-inch baking dish.
- Top sauce with 5 lasagna noodles so all of the sauce is covered.
- Spread half the cheese and spinach mixture over pasta and spread evenly. Place 6 slices of provolone cheese over the cheese and spinach mixture. Sprinkle on 1/2 cup mozzarella cheese.
- Repeat layers.
- Top with half a bottle of marinara.
- Layer on 5 more lasagna noodles. Top with remaining marinara and top with remaining mozzarella cheese.
- Cover with foil and bake for 60 minutes.
- Remove from oven and remove foil.
- Garnish with basil and parmesan cheese, if desired.
Nutrition Facts : Calories 470 kcal, Carbohydrate 29 g, Protein 32 g, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 101 mg, Sodium 1111 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SPINACH LASAGNA BECHAMEL
This is from the new recipes from Moosewood Cookbook. I have not tried this, but am posting it to a request. I do not know how long to prepare, just guessed.
Provided by nancyal
Categories Spinach
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauce: Heat the milk until very warm but do not bring to a boil.
- In another pan over medium heat, melt the butter.
- Do not let the butter brown.
- Whisk in flour and cook for 3 or 4 minutes, stirring constantly.
- Gradually add the hot milk.
- Continue to whisk until the sauce is thickened.
- add the freshly grated nutmeg if using.
- Sauté the garlic and onions in the butter or oil until the onions are translucent.
- Stir in the spinach and 1/2 cup of the parsley.
- Add a little water if the spinach is dry.
- Cook until the spinach wilts then remove it from the heat; set aside.
- Mix the remaining parsley, ricotta, eggs and 2/3 of the parmesan cheese together.
- You may cook the lasagna until al dente or don't cook them at all.
- Moosewood does not cook theirs, they just layer the raw noodles in the pan.
- Oil a large casserole or lasagna pan.
- Layer the ingredients as follows: 1 1/2 to 2 cups of sauce, 1/3 of the noodles, 1/2 of the spinach, all the mozzarella, 1 1/2 to 2 cups sauce, 1/3 of the noodles, all the ricotta mixture left, all of the spinach left, 1 1/2 to 2 cups of the sauce,the remaining noodles, the rest of the sauce, sprinkling the remaining parmesan cheese on top.
- Cover the casserole and bake at 350°F for 45 minutes.
- Uncover the casserole and bake for another 10 to 15 minutes.
- Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 1339.1, Fat 80.1, SaturatedFat 44, Cholesterol 283.5, Sodium 1298.1, Carbohydrate 100.3, Fiber 7.3, Sugar 5.4, Protein 57.2
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