Zucchini Spinach And Mushroom Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

ZUCCHINI LASAGNA



Zucchini Lasagna image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon olive oil
One 20-ounce package cremini mushrooms, sliced
2 cloves garlic, minced
15 ounces spinach, rinsed and drained
3 large zucchinis (about 1 1/2 pounds)
1 pound mozzarella
6 fresh basil leaves
2 tablespoons fresh flat-leaf parsley leaves
3 cups low-fat cottage cheese
1 cup freshly grated Parmesan
2 eggs, beaten
Salt, to taste
Freshly ground black pepper, to taste
Two 24-ounce jars store-bought marinara sauce

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
  • Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
  • Grate the mozzarella cheese and set aside.
  • Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
  • To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
  • Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.

QUICK MUSHROOM & SPINACH LASAGNE



Quick mushroom & spinach lasagne image

An easy vegetarian supper that's cheap to make too

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Yield Serves 4

Number Of Ingredients 8

1 tbsp olive oil
1 garlic clove , crushed
250g pack mushrooms , sliced
1 tsp thyme leaves , chopped
200g bag spinach
300g tub light soft cheese
4 tbsp grated parmesan (or vegetarian alternative)
6 fresh lasagne sheets

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
  • Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

Nutrition Facts : Calories 301 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.15 milligram of sodium

LASAGNA WITH SPINACH AND ROASTED ZUCCHINI



Lasagna With Spinach and Roasted Zucchini image

You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
  • Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
  • Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
  • Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 6 grams, TransFat 0 grams

CHEESY SPINACH-ZUCCHINI LASAGNA



Cheesy Spinach-Zucchini Lasagna image

Thanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.

Provided by Adam Dolge

Categories     Healthy Lasagna Recipes

Time 1h15m

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil, divided
1 pound cremini mushrooms, thinly sliced
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground pepper
1 (11 ounce) package baby spinach
1 large egg, lightly beaten
1 (15 ounce) container part-skim ricotta cheese
1 ½ cups shredded part-skim mozzarella, divided
1 cup grated Parmesan cheese, divided
1 25-ounce jar low-sodium marinara sauce, divided
6 sheets oven-ready lasagna noodles
1 medium zucchini, cut lengthwise into 1/8-inch planks
Chopped fresh basil and/or parsley for garnish

Steps:

  • Preheat oven to 375°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Transfer to a small bowl.
  • Heat the remaining 1 tablespoon oil in the pan and add half the spinach. Cook, stirring frequently, until wilted, about 3 minutes. Add the remaining spinach by the handful and cook until it's all wilted, about 2 minutes more. Press the spinach to the side of the pan, squeezing out as much water as possible, and cook until the water is evaporated, 2 to 3 minutes more. Remove from heat.
  • Mix egg, ricotta, 1 cup mozzarella and 1/2 cup Parmesan in a medium bowl. Combine the remaining 1/2 cup each mozzarella and Parmesan in a small bowl. Spread 1 cup sauce in the prepared baking dish and top with a layer of 3 noodles. Spread 1 cup of the ricotta mixture over the noodles and top with the mushrooms. Spread the spinach over the mushrooms and top with another 1 cup sauce. Layer on the remaining 3 noodles, followed by the remaining ricotta mixture. Layer zucchini on top, shingling if necessary, and spread the remaining sauce over the zucchini. Top with the reserved mozzarella mixture.
  • Bake the lasagna until bubbly and the cheese is beginning to brown, about 45 minutes. Let cool for at least 10 minutes before slicing. Garnish with basil and/or parsley, if desired.

Nutrition Facts : Calories 362 calories, Carbohydrate 36 g, Cholesterol 55 mg, Fat 16 g, Fiber 3 g, Protein 20 g, SaturatedFat 7 g, Sodium 514 mg, Sugar 7 g

MUSHROOM ZUCCHINI LASAGNA



Mushroom Zucchini Lasagna image

A homemade zucchini tomato sauce gives this entree its fresh-tasting flair. Billie Moss of El Sobrante, California shared the recipe for her creamy meatless lasagna.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

1-1/4 pounds zucchini, divided
1/2 pound fresh mushrooms, sliced
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
6 tablespoons minced fresh parsley, divided
2 tablespoons sugar
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3 large eggs
2 cups shredded part-skim mozzarella cheese
1-1/2 cups reduced-fat ricotta cheese
1 package (8 ounces) reduced-fat cream cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon onion powder
9 lasagna noodles, cooked, rinsed and drained
2 tablespoons shredded Parmesan cheese

Steps:

  • Finely dice 1/2 cup zucchini; set aside. Slice the remaining zucchini. In a large saucepan, saute the sliced zucchini, mushrooms, onion and garlic in oil until tender. Stir in the tomatoes, 3 tablespoons parsley, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes., In a bowl, combine the eggs, mozzarella, ricotta, cream cheese, grated Parmesan, onion powder and remaining parsley, salt and pepper. Spread 1 cup of the tomato sauce in a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture and a third of the remaining sauce. Repeat layers once. Top with remaining noodles and sauce., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with diced zucchini and shredded Parmesan. Bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 263 calories, Fat 13g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 551mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

ZUCCHINI AND MUSHROOM LASAGNA



Zucchini and Mushroom Lasagna image

Another great way to take care of those mad zucchini when they threaten to take over the universe. First knock them off the vine with an Italian bread, and head for the kitchen...

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
2 cups milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
2 tablespoons grated parmesan cheese
salt and black pepper
1 (15 ounce) package lasagna noodles, cooked al dente
1 (15 ounce) container ricotta cheese
16 ounces fresh mushrooms, thinly sliced
3 medium zucchini, thickly sliced
3 large tomatoes, thinly sliced
1 (8 ounce) package mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • In a medium saucepan, melt butter over medium heat; add flour and reduce heat to low, stirring to form a roux.
  • Stir in milk gradually, blending so that sauce is smooth.
  • Mix in onion powder, garlic, basil, parsley, oregano, and Parmesan cheese; stir and cook until mixture thickens; season to taste with salt and pepper, then keep warm over low heat, stirring occasionally, while you prepare lasagna.
  • In lasagna pan or 13 x 9 inch baking pan, spray with non-stick cooking spray or wipe with a little oil and a paper towel.
  • Spread 3 lasagna noodles across bottom, making sure entire bottom is covered; spread 1/3 of ricotta over noodles.
  • Place a layer of mushrooms, tomatoes and zucchini over ricotta, and spoon 1/4 of the sauce over the vegetables.
  • Repeat the layers 2 more times, topping the last cheese/vegetable layer with noodles (there may be a few noodles left over) and the remaining sauce.
  • Cover and bake for 40 minutes; uncover, sprinkle the top with mozzarella cheese and bake 10-12 minutes more, or until cheese is just starting to turn golden and lasagna is bubbly.
  • Allow to sit 5-10 minutes before cutting and serving.

More about "zucchini spinach and mushroom lasagna recipes"

ZUCCHINI, SPINACH AND MUSHROOM LASAGNA RECIPE
zucchini-spinach-and-mushroom-lasagna image
2020-05-01 Instructions. Preheat oven to 350 degrees F and in a medium bowl, mix together cottage cheese, Parmesan, egg, and nutmeg. Drain liquid from …
From recipes.net
5/5 (1)
Total Time 1 hr 30 mins
Category Pasta
Calories 293 per serving
  • Preheat oven to 350 degrees F and in a medium bowl, mix together cottage cheese, Parmesan, egg, and nutmeg.


ZUCCHINI SPINACH & MUSHROOM LASAGNA RECIPE
zucchini-spinach-mushroom-lasagna image
Preheat oven to 350 degrees F. In a medium bowl, mix together cottage cheese, Parmesan, egg and nutmeg. Into an 8 x 8 x 2-inch square baking dish, drain …
From cdkitchen.com
Servings 8
Total Time 2 hrs


ZUCCHINI LASAGNA ROLL- UPS WITH SPINACH AND MUSHROOMS
zucchini-lasagna-roll-ups-with-spinach-and-mushrooms image
2017-12-12 In a mixing bowl add the ricotta cheese, garlic powder, egg, 2 tbsp of the parmesan cheese and some salt and pepper and mix well to combine. Set aside. Next, in another bowl add the sliced mushrooms and spinach and …
From flavorfinds.com


BROCCOLI AND SPINACH LASAGNA WITH ZUCCHINI AND SAUTéED …
broccoli-and-spinach-lasagna-with-zucchini-and-sauted image
2022-03-03 Preheat the oven to 350˚F. In a medium skillet, heat olive oil. Add mushrooms and saute over medium heat, occasionally stirring, until mushrooms are softened and brown, about 7 to 9 minutes. Set aside. In a …
From thespruceeats.com


STOVETOP SPINACH AND MUSHROOM LASAGNA - SLENDER …
stovetop-spinach-and-mushroom-lasagna-slender image
2017-03-24 1. Heat the olive oil in a skillet over medium heat. Add the garlic, spinach, zucchini, and mushrooms. Cook for 5 minute, stirring occasionally. Drain out any excess moisture. 2. In a bowl, mix together the ricotta cheese, …
From slenderkitchen.com


SPINACH AND ZUCCHINI LASAGNA RECIPE - PRIMAVERA KITCHEN
spinach-and-zucchini-lasagna-recipe-primavera-kitchen image
2022-04-24 First, spread about 1 cup of the spinach-tomato sauce on the bottom of your 13 x 9-inch casserole dish. 2. Add a second layer of about 6 or 7 zucchini slices over the tomato sauce. The amount of zucchini slices you …
From primaverakitchen.com


HEALTHIER SPINACH LASAGNA WITH MUSHROOMS - INSPIRED …
healthier-spinach-lasagna-with-mushrooms-inspired image
2021-02-25 Heat oven to 350º F. Lightly oil a 13-inch by 9-inch baking dish. Heat olive oil in a large deep skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally until onions become translucent, …
From inspiredtaste.net


ZUCCHINI, EGGPLANT AND MUSHROOM LASAGNA – LOW …
zucchini-eggplant-and-mushroom-lasagna-low image
Preheat the oven to 190C (374F) fan-forced. Lightly grease a 32cm x 20cm baking dish or use a disposable foil dish. Steam the eggplant, zucchini, mushrooms and spinach individually until they are all tender. This is easiest …
From clairekcreations.com


MUSHROOOM, ZUCCHINI & SPINACH VEGETABLE LASAGNA RECIPE
Put a scoop of sauce on the bottom of your 9x13 pan. This helps keep noodles from sticking. 2. Start out with a layer of lasagna noodles. 3. Put approximatley 1/3 of sauce and cheese; 1/2 the mushrooms and spinach down. 4. Put your layer of zucchini down as noodles. 5.
From recipes.sparkpeople.com
5/5 (9)
Calories 172 per serving
Servings 12


SPINACH ZUCINNI LASAGNA - RECIPES | COOKS.COM
Add onion, mushrooms, zucchini and garlic; cook and stir ... ricotta cheese, carrot, spinach and egg whites; mix well. ... serving. Yields 8 servings. Yields 8 servings.
From cooks.com


WHITE LASAGNA WITH WILD MUSHROOM AND ZUCCHINI - COOKING MY …
2019-03-10 Cook the Vegetables. In a large pan, drizzle some olive oil and add the garlic, the thyme and the mushrooms. Sautè for about 10 minutes, until browned. Add the red wine and let it evaporate, then season with salt and black pepper to taste. Add a few tablespoons of water if necessary and cook until they're soft.
From cookingmydreams.com


ZUCCHINI-AND-SPINACH LASAGNA RECIPE | SOUTHERN LIVING
Directions. Step 1. Preheat oven to 425°. Stir together first 4 ingredients in a bowl. Advertisement. Step 2. Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
From southernliving.com


BEST CREAMY SPINACH AND MUSHROOM LASAGNA RECIPES | FOOD …
2018-01-02 Cook in boiling salted water for 6 to 8 minutes until just tender. Drain and cool slightly before using. Step 1. Preheat the oven to 350ºF. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside. Step 2. In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper.
From foodnetwork.ca


ZUCCHINI LASAGNA ROLL-UPS WITH SPINACH AND CHEESE - NOW COOK …
2020-08-08 Ingredients. 2 large zucchini, about 2 pounds each, 8 to 10 inches long, and 3 to 4 inches wide. cooking spray. salt and pepper, to taste. 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry. 15 ounces ricotta cheese. 1½ cups shredded mozzarella cheese, divided. ½ cup grated or shredded Parmesan cheese, divided.
From nowcookthis.com


MUSHROOM ZUCCHINI LASAGNA - FOX AND BRIAR
2016-06-10 Instructions. Place dried porcini mushrooms in a heat proof dish and cover with hot or boiling water, allow to sit for 20-30 minutes. Make a batch of Easy 20 minute Marinara Sauce or use 3 cups of your favorite marinara. Preheat oven to 350°F. Use a mandolin to slice each zucchini lengthwise to about 1/8 inch thick.
From foxandbriar.com


10 BEST EGGPLANT ZUCCHINI AND SPINACH LASAGNA RECIPES - YUMMLY
2022-06-10 salt, spinach, mozzarella cheese, mushrooms, lasagna noodles and 7 more Baked Goat Cheese Marinara KitchenAid red chili pepper flakes, thyme, soft goat cheese, diced tomatoes and 12 more
From yummly.com


WHITE ZUCCHINI SPINACH LASAGNA -VALERIE HOFF
2017-10-27 Directions. Peel zucchini and slice into lasagna shaped noodles using a sharp knife or mandoline. Place on paper towels and sprinkle with salt to remove water. Let stand for about 15 minutes. Sprinkle with garlic salt and grill in a grill plan over medium high heat for about five minutes per side.
From valeriehoff.com


FRESH VEGGIE LASAGNA USING ZUCCHINI AND MUSHROOMS
2017-07-12 Layer in this order; green zucchini, yellow squash, 1/2 ricotta mixture, eggplant, sauce, green zucchini, yellow squash, 1/2 ricotta, 4 oz. shredded mozzarella, mushrooms, sauce, 8 oz. mozzarella and the last 1/2 cup of parmesan. Place in a decreased temperature 350 oven for 30 minutes. Allow to cool for 10 minutes.
From californiagrown.org


SUSAN LUCCI'S VEGETARIAN SPINACH & MUSHROOM LASAGNA
Make the tomato sauce: Preheat the oven to 425 degrees F. Heat 1/4 cup olive oil in a large pot over medium heat. Add the onion, garlic, a big pinch of salt and a few grindings of pepper, and cook until very soft, about 8 minutes.
From gooddishtv.com


CREAMY SPINACH AND MUSHROOM LASAGNA - DAMN DELICIOUS
2015-03-07 To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes.
From damndelicious.net


SPINACH AND MUSHROOM VEGETARIAN LASAGNA - BOWL OF DELICIOUS
2014-03-22 Preheat oven to 375. In a medium-sized bowl, mix together carrots and sauce. Thaw the spinach by running hot water over it in a mesh strainer. Squeeze as much water as you can out with the back of a wooden spoon. In a medium-sized bowl, mix together eggs, cottage cheese, spinach, salt, and pepper.
From bowlofdelicious.com


SAUSAGE, MUSHROOM & SPINACH LASAGNA RECIPE | EATINGWELL
Add sausage; cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
From eatingwell.com


FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI BEST RECIPES
2022-05-28 2015-04-14 Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes. Step 4. From recipenet.org.
From findrecipes.info


MUSHROOM LASAGNE RECIPE | OLIVEMAGAZINE
2020-04-18 Stir in the garlic and cook for a minute. Add the spinach and cook until wilted. Tip the mushrooms and spinach into the onions and mix. Heat the oven to 190C/fan 170C/gas 5. STEP 3. Beat the ricotta with the lemon juice and zest, vegetable stock and lots of seasoning.
From olivemagazine.com


SPINACH LASAGNA CROCK POT BEST RECIPES
Steps: Brown the beef, onions, zucchini, and garlic in 2 tablespoons olive oil in a large skillet, stirring to break up meat. Stir in the oregano, basil, pepper, crushed anise seeds, sliced mushrooms, parsley, spaghetti sauce, and wine.
From findrecipes.info


VEGETARIAN LASAGNA WITH ZUCCHINI AND SPINACH - EVERYDAY DELICIOUS
2018-07-05 STEP 2: Roast the zucchini: Preheat the oven to 220 °C / 450 °F / Gas 8, no fan. Cut 2 lbs / 850g zucchini (3 medium) into thick, ½ inch / 1 cm slices. Spread in a single layer on a baking sheet, brush on both sides with 2 Tbsp of olive oil, season with salt and pepper to taste. Roast for about 15 minutes.
From everyday-delicious.com


SPINACH MUSHROOM LASAGNA (VEGGIE LASAGNA) | GOOD LIFE EATS
2022-03-29 Set aside. In a medium bowl, stir together spinach, ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, basil, oregano, and pepper. Stir mushroom mixture into spinach mixture. Spread 1/2 cup of the spaghetti sauce evenly in a 3-quart rectangular baking dish. Arrange 3 lasagna noodles over sauce.
From goodlifeeats.com


SPINACH & MUSHROOM VEGETARIAN LASAGNA - JAR OF LEMONS
2021-09-02 Preheat the oven to 375 degrees °F. Place the sliced mushrooms in a casserole dish and add olive oil, garlic powder, salt, and pepper. Bake the mushrooms for about 10 minutes, then set aside and drain any extra liquid in the casserole dish. Pour about 1/2 of the pasta sauce mixture into the empty casserole dish.
From jaroflemons.com


ZUCCHINI AND MUSHROOM LASAGNA - DISH OFF THE BLOCK
Whisk in the milk and the remaining 1 teaspoon each of salt and pepper. Continue to cook, stirring until a thick rich white sauce forms. Preheat oven to 375 degrees. To assemble the lasagna, cover the bottom of a 9” x 13” baking dish with a thin layer of the béchamel sauce. Top with 4 noodles and then another thin layer of sauce to cover.
From dishofftheblock.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


THE BEST ZUCCHINI LASAGNA (LOW CARB, GLUTEN-FREE) - LIVE EAT LEARN
2022-04-06 Firmly squeeze out as much moisture as possible. Step 4: Mix the ricotta. In a large bowl, combine the thawed spinach, ricotta, ½ cup of mozzarella, ½ cup of parmesan, egg, oregano, and salt. Step 5: Assemble the dish. Spread ¼ of the alfredo sauce onto the bottom of a 9×13 inch (or similarly sized) casserole dish.
From liveeatlearn.com


OUR MOST SHARED SPINACH MUSHROOM LASAGNA EVER – EASY RECIPES …
2022-04-18 5. Skinny Mushroom Spinach Lasagna Recipe; 6. Vegan Spinach Mushroom Lasagna Vegan Huggs; 7. Spinach Mushroom Lasagna Recipe; 8. Vegan Spinach Mushroom Lasagna Vegan Huggs; 9. Vegan Spinach Mushroom Lasagna; 10. Spinach Lasagna with Red Mushroom Sauce Nibbles and Feasts; 11. ULTIMATE SAUSAGE SPINACH AND …
From eatwhatweeat.com


MUSHROOM SPINACH VEGAN LASANGA | MY DARLING VEGAN
2019-03-13 To assemble the lasagna, pour about ⅓ cup of bechamel sauce and ⅓ cup of marinara sauce on the bottom of a 9x13 casserole dish and spread evenly. Lay down a layer of noodles. Add a layer of the mushroom/spinach mixture and top with ½ of the cashew ricotta, evenly dropping them in 1 tablespoon-size pieces.
From mydarlingvegan.com


ZUCCHINI LASAGNA - BERKSHIREEAGLE.COM
2 days ago To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the ...
From berkshireeagle.com


ZUCCHINI, SPINACH AND MUSHROOM LASAGNA RECIPE - FOOD NEWS
In a large bowl, combine spinach, zucchini, cottage cheese, mushrooms, carrots, onions, eggs and Parmesan... stand for 15 minutes before cutting. Ingredients: 11 (carrots.. cheese.. mushrooms.. noodles.. onions...) 7. Home > Recipes > zucchini lasagna spinach. Results 1 - 10 of 47 for zucchini lasagna spinach. ... Fry mushrooms, chopped onion, minced garlic, …
From foodnewsnews.com


MUSHROOM AND SPINACH LASAGNA - NOURISHING JOY
2021-11-16 Assemble the Lasagna: Choose any oblong, rectangular pan – one 9″x13″ pan or 3 large bread loaf pans, for example. Ladle enough tomato mixture onto the bottom of the pan to cover the it. Place one layer of pasta, then spoon one-third of the spinach-cheese mixture on top, followed by one-third of the tomato-mushroom mixture. Top with two ...
From nourishingjoy.com


SPINACH AND MUSHROOM LASAGNA - DEL'S COOKING TWIST
Preheat the oven to 350°F (180°C) and grease the bottom and sides of a 13×9″ baking dish (33×23 cm) with olive oil. For the vegetable tomato sauce. Heat up olive oil in a skillet placed over medium heat. Add the onions and carrots and sauté until onions are translucent and carrots cooked through.
From delscookingtwist.com


ULTRA-CREAMY SPINACH AND MUSHROOM LASAGNA | THE FOOD LAB LITE
2019-03-05 Some spinach lasagnas will have you blanch the leaves in water, then ring out the excess. Far easier is to just wilt them in a pot along with some sautéed garlic and olive oil. From there, a hit of heavy cream and a grating of nutmeg is all they need.
From seriouseats.com


SPINACH AND ZUCCHINI LASAGNA - THE LITTLE FERRARO KITCHEN
2013-10-03 1 lb lasagna sheets cooked according to package directions. Instructions. First make the sauce. (You can make this ahead of time and it's easy to freeze). In a large pot, saute onion in olive oil until translucent, about 5-8 minutes. Add garlic, dried oregano and red pepper and saute until garlic begins to caramelize.
From littleferrarokitchen.com


Related Search