Wavy Lasagna With Meat Sauce Fresh Ricotta And Spinach Recipes

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SPINACH AND BEEF LASAGNA WITH RICOTTA CHEESE



Spinach and Beef Lasagna With Ricotta Cheese image

This lasagna is made with a combination of spinach and ground beef. It's layered with three kinds of cheese and a creamy, béchamel-style tomato sauce.

Provided by Diana Rattray

Categories     Entree     Pasta

Time 1h25m

Yield 6

Number Of Ingredients 18

1 1/2 tablespoons extra-virgin olive oil
1 pound ground beef (lean, round, or chuck)
1/2 cup chopped onion
4 ounces mushrooms, sliced
1/4 cup all-purpose flour
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, or to taste
1 1/2 cups milk
1 (8-ounce) can tomato sauce
1/2 cup water
1 large egg
1 (10-ounce) package frozen spinach, chopped, thawed, and well-drained
1 cup ricotta cheese
8 ounces lasagna noodles, cooked and drained
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Grease a 9 x 13 x 2-inch baking pan.
  • Heat extra-virgin olive oil in a large skillet over medium heat.
  • Add ground beef, onion, and mushrooms. Cook until ground beef has browned and onion is tender, stirring frequently.
  • Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon of the salt, and black pepper.
  • Stir to blend and continue cooking for about 2 minutes, stirring constantly.
  • Gradually stir in milk, tomato sauce, and water. Stirring constantly, bring mixture to a boil; remove from heat.
  • In a bowl, beat egg with remaining 1/2 teaspoon salt.
  • Stir in well-drained (and squeezed) spinach and ricotta cheese.
  • Spoon about one-third of the meat mixture into prepared baking dish.
  • Arrange half of the lasagna noodles over the meat mixture.
  • Top the noodle layer with the entire spinach-ricotta mixture.
  • Then top with another one-third of the meat mixture and all of the mozzarella cheese.
  • Finish with remaining lasagna noodles and remaining meat mixture.
  • Sprinkle lasagna evenly with Parmesan cheese.
  • Bake lasagna for about 40 to 45 minutes. Let lasagna stand for about 10 minutes before serving.

Nutrition Facts : Calories 497 kcal, Carbohydrate 30 g, Cholesterol 132 mg, Fiber 4 g, Protein 41 g, SaturatedFat 10 g, Sodium 907 mg, Sugar 7 g, Fat 24 g, ServingSize 6 servings, UnsaturatedFat 0 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.

LAZY LASAGNA WITH LAMB RAGU, SPINACH AND RICOTTA



Lazy Lasagna with Lamb Ragu, Spinach and Ricotta image

Provided by Rachael Ray : Food Network

Time 2h50m

Yield 6 servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
1 1/2 pounds ground lamb
A couple sprigs rosemary, leaves picked and finely chopped
1 tablespoon fresh oregano or marjoram, finely chopped or 1 teaspoon dried
1/2 teaspoon ground cloves
Salt and freshly ground black pepper
1 onion, finely chopped
1 carrot, peeled and finely chopped or grated
4 large cloves garlic, grated or finely chopped
1/4 cup tomato paste
2 cups chicken stock
1 cup dry white wine
Salt
1 pound wavy edge lasagna noodles, broken into large, irregular pieces
3 tablespoons butter
2 rounded tablespoons all-purpose flour
2 1/2 cups milk
Freshly ground black pepper
Freshly grated nutmeg
2 cups fresh ricotta cheese
A generous handful, freshly chopped mint and/or parsley (about 1/4 to 1/3 cup)
2 (10-ounce) boxes organic, chopped spinach, defrosted and drained
1 cup shredded or freshly grated Parmigiano-Reggiano cheese

Steps:

  • For the ragu: Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat. When the oil smokes, pat the ground lamb dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram, cloves, salt, and pepper. Once the meat has browned, add the onion, carrot, garlic and cook to soften 10 minutes more, stirring frequently. Stir in tomato paste, cook 1 minute or until fragrant. Stir in stock then wine, reduce heat to low and gently simmer.
  • In salted boiling water, undercook the pasta by 2 minutes from package directions. Reserve a cup of starchy pasta liquid.
  • Meanwhile, heat the butter in a saucepot over medium heat, whisk in 2 tablespoons flour, 1 to 2 minutes, whisk in the milk and simmer to thicken. Season the bechamel sauce with salt, pepper, and nutmeg, to taste.
  • Drain the pasta and add back to the pasta pot. Toss the pasta with the lamb ragu and some of the reserved starchy cooking water to loosen. Pour the pasta into a large casserole. Scatter the spinach around on top of pasta.
  • Combine the ricotta with mint and/or parsley, dot the pasta with ricotta evenly around the casserole. Pour the bechamel sauce in even layer around the casserole and top with grated cheese. Cool and store for make-ahead meal. Reheat in 350 degree F oven, covered, for 30 minutes then raise the heat to 425 degrees F and bake uncovered, until brown and bubbly, 15 to 20 minutes.
  • To serve immediately, transfer the casserole to a preheated 425 degree F oven and bake about 15 to 20 minutes, to brown.

WAVY LASAGNA WITH MEAT SAUCE, FRESH RICOTTA AND SPINACH



Wavy Lasagna with Meat Sauce, Fresh Ricotta and Spinach image

Classic lasagna with layers of ricotta cheese, meat sauce, Parmigiano cheese and lasagna noodles makes a hearty family favorite.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 55m

Yield 8

Number Of Ingredients 8

1 (16 ounce) box Barilla® Wavy Lasagne
1 egg
1 (15 ounce) container ricotta cheese
1 cup grated Parmigiano cheese
1 pinch Salt and black pepper to taste
1 (24 ounce) jar Barilla® Meat Sauce
1 (12 ounce) package frozen chopped spinach, thawed
1 (8 ounce) ball fresh mozzarella, sliced thin

Steps:

  • Preheat oven to 375 degrees F. Precook the pasta according to the package directions.
  • Meanwhile, combine the egg with ricotta, half the Parmigiano, and season with salt and pepper.
  • In a 13x9 baking dish pour 1 cup of sauce and cover with 4 lasagna noodles, top with 1 cup sauce, 1/3 of the spinach and 1/3 of the ricotta. Repeat for two more layers, for the top layer add the remaining sauce, fresh mozzarella and sprinkle with Parmigiano cheese.
  • Cover the lasagna and bake for 30 minutes or until bubbling and golden in color.

Nutrition Facts : Calories 484.3 calories, Carbohydrate 55.9 g, Cholesterol 66.7 mg, Fat 14.3 g, Fiber 5.5 g, Protein 28.4 g, SaturatedFat 7.4 g, Sodium 828.8 mg, Sugar 0.9 g

WAVY LASAGNA WITH MEAT SAUCE, FRESH RICOTTA AND SPINACH



Wavy Lasagna with Meat Sauce, Fresh Ricotta and Spinach image

Classic lasagna with layers of ricotta cheese, meat sauce, Parmigiano cheese and lasagna noodles makes a hearty family favorite.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 55m

Yield 8

Number Of Ingredients 8

1 (16 ounce) box Barilla® Wavy Lasagne
1 egg
1 (15 ounce) container ricotta cheese
1 cup grated Parmigiano cheese
1 pinch Salt and black pepper to taste
1 (24 ounce) jar Barilla® Meat Sauce
1 (12 ounce) package frozen chopped spinach, thawed
1 (8 ounce) ball fresh mozzarella, sliced thin

Steps:

  • Preheat oven to 375 degrees F. Precook the pasta according to the package directions.
  • Meanwhile, combine the egg with ricotta, half the Parmigiano, and season with salt and pepper.
  • In a 13x9 baking dish pour 1 cup of sauce and cover with 4 lasagna noodles, top with 1 cup sauce, 1/3 of the spinach and 1/3 of the ricotta. Repeat for two more layers, for the top layer add the remaining sauce, fresh mozzarella and sprinkle with Parmigiano cheese.
  • Cover the lasagna and bake for 30 minutes or until bubbling and golden in color.

Nutrition Facts : Calories 484.3 calories, Carbohydrate 55.9 g, Cholesterol 66.7 mg, Fat 14.3 g, Fiber 5.5 g, Protein 28.4 g, SaturatedFat 7.4 g, Sodium 828.8 mg, Sugar 0.9 g

WAVY LASAGNA WITH MEAT SAUCE, FRESH RICOTTA AND SPINACH



Wavy Lasagna with Meat Sauce, Fresh Ricotta and Spinach image

Classic lasagna with layers of ricotta cheese, meat sauce, Parmigiano cheese and lasagna noodles makes a hearty family favorite.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 55m

Yield 8

Number Of Ingredients 8

1 (16 ounce) box Barilla® Wavy Lasagne
1 egg
1 (15 ounce) container ricotta cheese
1 cup grated Parmigiano cheese
1 pinch Salt and black pepper to taste
1 (24 ounce) jar Barilla® Meat Sauce
1 (12 ounce) package frozen chopped spinach, thawed
1 (8 ounce) ball fresh mozzarella, sliced thin

Steps:

  • Preheat oven to 375 degrees F. Precook the pasta according to the package directions.
  • Meanwhile, combine the egg with ricotta, half the Parmigiano, and season with salt and pepper.
  • In a 13x9 baking dish pour 1 cup of sauce and cover with 4 lasagna noodles, top with 1 cup sauce, 1/3 of the spinach and 1/3 of the ricotta. Repeat for two more layers, for the top layer add the remaining sauce, fresh mozzarella and sprinkle with Parmigiano cheese.
  • Cover the lasagna and bake for 30 minutes or until bubbling and golden in color.

Nutrition Facts : Calories 484.3 calories, Carbohydrate 55.9 g, Cholesterol 66.7 mg, Fat 14.3 g, Fiber 5.5 g, Protein 28.4 g, SaturatedFat 7.4 g, Sodium 828.8 mg, Sugar 0.9 g

SPINACH AND RICOTTA LASAGNE



Spinach and Ricotta Lasagne image

If you don't feel like making the tomato sauce or the cream sauce, you can substitute an already made marinara and a prepared alfredo to make this more quickly. You can make the spinach and ricotta filling up to 4 hours ahead and store it in the refrigerator in an airtight container. The assembled, unbaked lasagna will keep for at least a day in the refrigerator or you can freeze it up to 4 months (if it's wrappped tightly in plastic). Thaw the lasagna in the fridge and bring it to room temperature before baking. Recipe courtesy of Fine Cooking. And boy is it ever fine.

Provided by AmyZoe

Categories     One Dish Meal

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 28

1 1/2 lbs whole milk ricotta cheese
2 lbs fresh spinach or 20 ounces frozen spinach, thawed
1/4 cup unsalted butter
1/2 onion, chopped
3 garlic cloves, minced
1/2 cup parmigiano-reggiano cheese (freshly grated)
2 large eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 pinch nutmeg, freshly grated
3/4-1 lb lasagna noodle (store bought or homemade)
1 cup parmigiano-reggiano cheese, freshly grated
1 tablespoon unsalted butter, cut into cubes
3 tablespoons extra-virgin olive oil
1 carrot, finely chopped
1/2 yellow onion, finely chopped
1/4 cup flat leaf parsley, finely chopped
5 large basil leaves, chopped
kosher salt
fresh ground black pepper
1/2 cup dry white wine
42 ounces plum tomatoes with juice, coarsely chopped
3 tablespoons butter, unsalted
3 tablespoons unbleached all-purpose flour
1 3/4 cups whole milk, heated
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1 pinch nutmeg, freshly grated

Steps:

  • Make the filling: Drain the ricotta in a fine sieve set over a bowl for 1 hour (or longer if the ricotta is very wet). If using fresh spinach, stem and rinse it well (don't dry the leaves). In a 12 inch skillet over medium high heat, cook the spinach until wilted (3 to 5 minutes). Drain well and squeee out excess moisture and chop finely. If using thawed frozen spinach, squeeze it dry.
  • Melt the butter in a 10 inch or 12 inch skillet over medim-low heat and add the onion. Cook until the onion is soft and translucent, 5 to 8 minutes. Add the garlic and cook for about 1 minute. Add the spinach and toss it for 1 to 2 minutes to coat it with the butter. Transfer the spinach mixture to a bowl and let it cool to room temperature. Add the ricotta, Parmigiano, eggs, salt, pepper, and nutmeg. Mix well. You should have about 4 1/2 cups.
  • Cook the noodles: If using dried lasagna noodles instead of fresh use 1 lb and skip these cooking instructions--cook according to package instructions. If cooking fresh: Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Slip the noodles, 2 or 3 at a time, into the boiling water and cook them until they're tender and pale (3 to 5 minutes). Thinner noodles will cook more frequently. To make sure they're done, taste a small piece. If it's still tough, it needs a little more cooking (fresh pasta should not be cooked al dente like dried pasta). Carefully scoop the noodles out of the pot with a large wire skimmer and slide them into the ice water to stop the cooking. When they're cool, layer them between clean dish towels until you're ready to assemble the lasagna (the noodles will keep this way for up to 2 hours).
  • Make the Quick Tomato Sauce: In a 3 or 4 quart saucepan, heat the olive oil over medium heat. Add the carrot, celery, onion, parsley, basil, a generous pinch of salt, and a couple grinds of pepper. Cook until the vegetables are pale gold (10 to 12 minutes). Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juices, stir well, and simmer gently to blend the flavors and reduce the sauce to about 4 1/2 cups, 15 to 20 minutes (adjust the heat as necessary to maintain a gentle simmer). Season to taste with salt and pepper. If you want a smoother texture, pass the sauce through a food mill or puree in a food processor.
  • Make the Basic Cream Sauce: In a 2-quart saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch (you only need 1 batch for this recipe). Remove from the heat and whisk in the salt, pepper, and nutmeg. If you don't use this sauce within 30 minutes it will thicken. Add a little warm milk and whisk to the sauce to thin it if necessary.
  • Assemble the lasagna: Position a rack in the center of the oven and heat the oven to 350. Choose a 9x12x3 inch baking dish or 10x14x2 inch baking dish. Spread 1/2 cup of the tomato sauce in a sparse layer on the bottom of the baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill the gaps. With a spatula, spread one third of the spinach and ricotta filling (about 1 1/2 cups) over the first layer of noodles. Then spread one third of the remaining tomato sauce (about 1 1/3 cups) and one third (1/2 cup) of the cream sauce over the filling. Sprinkle 1/3 cup of the Parmigiano on top. Add a new layer of noodles, overlapping them slightly, and repeat the layers as instructed above, using all of the filling and ending with the Parmigiano, to make a total of 3 layers (you may not need all the pasta). Dot the top with the butter cubes.
  • Put the baking dish on a baking sheet and bake until heated through and bubbling at the edges, 45 to 50 minutes. Remove from the oven and let rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 649.9, Fat 36, SaturatedFat 19.3, Cholesterol 136.6, Sodium 1045.8, Carbohydrate 52.6, Fiber 6, Sugar 9.4, Protein 29.3

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LASAGNA WITH WINTER SQUASH, SPINACH AND RICOTTA
2021-11-16 Bake the lasagna for 50 minutes. After 50 minutes, remove the foil from the lasagna and cook another 10 minutes or until the top of the lasagna turns a golden brown. Remove the lasagna from the oven and let it cool for at least 15 minutes prior to serving. Notes – Frozen squash can be used for this recipe as well as frozen spinach.
From everybodylovesitalian.com


ALLRECIPES WAVY LASAGNA WITH MEAT SAUCE, FRESH RICOTTA AND …
Keto & Health Insights for Allrecipes Wavy Lasagna With Meat Sauce, Fresh Ricotta And Spinach Recipes Recipe. Net Carbs are 8% of calories per serving, at 44g per serving.This food is risky for the keto diet (it's above the standard keto diet guidelines) but it's still keto-friendly. Consuming this item may limit your ability to eat more foods that contain carbs.
From ketofoodist.com


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