SPINACH, ARTICHOKE, AND CARROT WHITE LASAGNA
This lasagna is full of veggies, has ricotta cheese, and a made-from-scratch roasted garlic Alfredo sauce! Does it get any better than this?
Provided by carrie barrett
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Slice off the top portion of the garlic head to expose each clove. Place garlic head on a baking sheet. Drizzle olive oil over garlic and season with salt and pepper.
- Roast garlic in the preheated oven until tender and fragrant, about 40 minutes. Cool garlic until easily handled. Remove garlic cloves from the peels.
- Place spinach in a bowl. Pour enough hot water over spinach to cover; set aside until wilted. Drain and squeeze liquid from spinach.
- Mix ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning together in a bowl.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Heat butter in a saucepan over medium heat until melted. Stir cream and milk into melted butter until thickened, about 5 minutes. Stir Neufchatel cheese into cream mixture until melted, 2 to 3 minutes. Add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper; stir well. Stir 1/2 cup mozzarella cheese into cream mixture; cook until cheese sauce is smooth, 2 to 3 minutes. Stir egg yolks into cheese sauce until fully incorporated. Remove saucepan from heat.
- Arrange 4 lasagna noodles in the bottom of the prepared baking dish. Layer 1/2 of the carrots, 1/2 of the artichoke hearts, 1/2 of the ricotta mixture, 1/2 of the spinach, 1/2 of the alfredo sauce, 4 lasagna noodles, respectively, over the lasagna noodles. Repeat layering with remaining ingredients, ending with a layer of lasagna noodles topped with 2 cups mozzarella cheese. Cover dish loosely with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove foil and continue baking until cheese is bubbling and lightly browned, about 15 minutes more. Remove lasagna from oven and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 31.4 g, Cholesterol 145.8 mg, Fat 30.2 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 17.7 g, Sodium 825.8 mg, Sugar 2.7 g
EASY SPINACH LASAGNA WITH WHITE SAUCE
Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!
Provided by Juanita Peek
Categories World Cuisine Recipes European Italian
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
- Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
- Combine pasta sauce with milk in a medium bowl. Mix well.
- Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
- Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 31.2 g, Cholesterol 80.9 mg, Fat 33.7 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 14.3 g, Sodium 1047.5 mg, Sugar 6.5 g
ARTICHOKE SPINACH LASAGNA
Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large saucepan, heat oil over medium-high heat. Add onion and mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, artichokes, spinach, rosemary, nutmeg and pepper; bring just to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in Alfredo sauce; remove from heat., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles and 2/3 cup mozzarella cheese. Repeat layers 3 times. Top with remaining sauce and mozzarella cheese. Sprinkle with feta cheese, garlic powder and herbs., Bake, covered, 40 minutes. Bake, uncovered, 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.
Nutrition Facts : Calories 269 calories, Fat 14g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 755mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
ARTICHOKE SPINACH LASAGNA
A great option for vegetarian lasagna. You will greatly enjoy the mix of vegetables in this dish! *Note: pasta sauce can be a white or red but I have found that if I'm freezing it, that the red works out best for me...none the less, I believe the original recipe does call for a white sauce. Thanks Marg (CaymanDesigns) for pointing it out.
Provided by TishT
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a 9x13 inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil.
- Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- Spray a large skillet with cooking spray and heat on medium-high.
- Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
- Stir in broth and rosemary; bring to a boil.
- Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
- Stir in pasta sauce.
- Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
- Sprinkle 3/4 cup mozzarella cheese over noodles.
- Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
- Sprinkle crumbled feta on top.
- Bake, covered, for 40 minutes.
- Uncover, and bake 15 minutes more, or until hot and bubbly.
- Let stand 10 minutes before cutting.
- To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
- To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.
CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA
Watch this video to see how to take ordinary lasagna to a whole new level. Hint: It includes tender chicken, artichoke hearts and a creamy white sauce!
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.
- Spread half of the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
- Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 90 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
WHITE SPINACH-ARTICHOKE LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- For the lasagna: Bring 4 quarts of water to a boil in a pot; season the water with salt. Add the lasagna noodles and cook until al dente, about 7 minutes. Drain and lay the noodles flat on a baking sheet. Set aside.
- For the zucchini: Heat a grill pan over medium-high heat. Put the zucchini slices in a bowl, drizzle with the oil and sprinkle with salt and pepper. Add the slices to the grill pan and cook on both sides until grill marks appear, about 2 minutes per side. Remove to a plate and set aside.
- For the spinach: In a large nonstick skillet over medium heat, melt the butter. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove to a sieve set over a bowl to drain excess liquid; set aside.
- For the alfredo: In the same skillet over medium heat, melt the butter. Sprinkle in the flour, whisking to form a roux, and cook over medium-low heat for 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Slowly add the hot milk and cream, whisking until smooth, and cook until thickened, 3 to 4 minutes. Remove from the heat. Season with salt and pepper. Fold in the Parmesan, artichoke hearts and pesto. Set aside.
- For the ricotta mix: In a medium bowl, add the ricotta, Parmesan and egg yolk and mix to combine. Season with salt and pepper.
- For the layers: Butter a 9-by-13-inch baking dish.
- To assemble the lasagna: Spread 1 cup of the alfredo sauce on the bottom of the buttered baking dish. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo sauce and spread evenly. Scatter the spinach evenly on top. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo and spread evenly. Add the ricotta mixture and spread evenly. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups of alfredo and spread evenly. Add a layer of 6 mozzarella slices. Add the zucchini slices. Add the remaining 3 lasagna noodles. Spread the remaining alfredo evenly over the top of the noodles. Top with the remaining 6 slices of mozzarella.
- Bake until browned and bubbly, 40 to 45 minutes. Allow the lasagna to sit for 10 to 20 minutes before serving. Top with lots of torn fresh basil.
SPINACH-ARTICHOKE RAVIOLI-LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil for pasta.
- Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
- Defrost the spinach in the microwave for 10 minutes on high.
- While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
- Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
- Cook pasta to al dente, 5 to 6 minutes in salted water.
- Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
- Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
- Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes
ARTICHOKE MUSHROOM LASAGNA
Artichokes and baby portobellos add delightful flavor and depth to this impressive dish. -Bonnie Jost, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated., For sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Stir in Parmesan cheese and wine., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice. Cover and bake 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until cheese is melted, 15-20 minutes. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 383 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 751mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.
SPINACH-ARTICHOKE LASAGNA
Inspired by the artichoke slice at Artichoke Basille's Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner. Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor. What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar. Cottage cheese in place of the more traditional ricotta nixes any potential for the grainy dryness that plagues so many lasagnas. Layering this creamy, saucy wonder in an 8-inch square pan leaves you with the perfect amount of leftovers for when you want some as a snack - a snacking lasagna, if you will.
Provided by Eric Kim
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
- Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
- Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
- Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
- Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
- Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.
WHITE SPINACH LASAGNA
This is so simple to put together and tastes so good, but it's not for the diet conscious!!!! Leftovers of this are fabulous.
Provided by Boca Pat
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl combine ricotta, spinach, eggs, sun dried tomatoes, oregano, garlic powder, pepper and nutmeg.
- Spread 3/4 cup Alfredo sauce in ungreased 13 X 9 baking dish; top with 3 noodles (crosswise).
- Spread with 1/3 of ricotta mixture; repeat layering twice with noodles and ricotta mixture, ending with noodles.
- Pour remaining Alfredo sauce over pasta.
- Sprinkle with mozzarella cheese.
- Cover with foil and bake 45 minutes; remove foil and bake another 10 minutes.
- If desired, place lasagna under broiler for 2 minutes to brown cheese.
- Let sit for 10 minutes before serving.
Nutrition Facts : Calories 301.5, Fat 21, SaturatedFat 12.2, Cholesterol 117.8, Sodium 275.6, Carbohydrate 8.8, Fiber 2.5, Sugar 1, Protein 20.9
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WHITE SPINACH & ARTICHOKE LASAGNA - LAUREN'S LATEST
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5/5 (17)Total Time 1 hr 5 minsCategory DinnerCalories 709 per serving
- Bring large pot of water to boil. Salt the water, add 2 tablespoons of oil and cook lasagna sheets for half the time recommended on the package. Drain and place on lightly greased baking sheet and set aside.
- In the same pot, saute onions and garlic in olive oil until softened, about 5 minutes. Stir in spinach. After 1-2 minutes, it should be wilted. Stir in chopped artichoke hearts, salt and pepper. Remove from pan to cutting board and chop into smaller pieces, if desired. {Optional} Spoon mixture into bowl and stir together with cream cheese, parmesan cheese, egg and more salt and pepper. Set aside.
- In the same pot, melt butter over medium heat. Sprinkle in flour and whisk. Cook 1 minute. Pour in milk and whisk to remove any lumps. Sauce will thicken. Add in salt, pepper, nutmeg and pesto. Remove from heat.
- To assemble, lightly grease 9x13 baking dish. Spread 1/4 cup sauce on the bottom of the baking dish. Place 3 cooked noodles across the bottom. Top with half the filling, 1 cup of grated mozzarella cheese and 1/3 of the sauce. Repeat this pattern again: noodles, filling, cheese, sauce. Top with remaining three noodles, remaining sauce and remaining 1/2 cup mozzarella and parmesan cheeses.
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3.7/5 (9)Estimated Reading Time 3 minsServings 6Total Time 1 hr
- Fill a large bowl with hot water, and place noodles in to let them soak and soften slightly, 3-5 minutes.
- In a small skillet, heat the olive oil over medium-high heat. Add artichokes, season with salt and pepper, and cook until golden brown. Add garlic and cook 1 minute more. Remove from heat.
- In the bowl of a food processor, combine the ricotta, basil, 1/2 cup mozzarella, 1/2 cup Parmesan, and 1/4 of the cooked artichoke mixture and process until smooth.
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5/5 (5)Total Time 1 hr 20 minsCategory DinnerCalories 540 per serving
- Place lasagna pasta sheets into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
- For the spinach artichoke filling: In a mixing bowl, mix together cream cheese, ricotta, mayonnaise, Parmesan cheese, garlic, basil, salt, and pepper. Gently stir in artichoke hearts and spinach. Set aside.
- For the bechamel: melt butter in a medium sized saucepan over medium high heat. Whisk in flour and cook 2 minutes to brown. Slowly whisk in milk. Season with salt and pepper to taste.
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