The Best Spinach Lasagna Recipes

SPINACH LASAGNA III

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.

SPINACH LASAGNA

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-BASIL LASAGNA

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°.