Lasagna With Spinach And Basil Sauce Recipes

SIMPLE SPINACH LASAGNA

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.

BEEF AND SPINACH LASAGNA

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.

LASAGNA WITH SPINACH AND BASIL SAUCE

Steps:

• PREPARE SPINACH AND BASIL TOMATO SAUCE: Brown beef in large stock pot until brown. While beef is browning, dice onion and mince garlic. Then drain beef in a colander to remove grease. Put diced onions and minced garlic into pot on simmer. Allow to simmer until onions are translucent, keeping careful not to burn. Then pour in ground beef, tomato sauce, diced tomatoes, and tomato paste. Stir well. Introduce herbs and sugar to pot. Measurements are approximate. Taste sauce to adjust. Add spinach after thawing. Allow sauce to simmer for 30 minutes. Remove bay leaf. Set aside.
• PREHEAT oven to 350 degrees F. Boil lasagna noodles for 10 minutes and then strain. Beat one egg and then combine with cottage cheese.
• LAYER an even layer of sauce onto bottom of 13x9 baking dish. Top with 3 lasagna noodles. Then layer with an even covering of cottage cheese mixture. Then sprinkle with Italian cheese. Repeat 1-2 times, ending with a layer of cheese.
• BAKE for 45 minutes or until cooked through. Let stand before serving.

SPINACH AND SHIITAKE LASAGNE WITH CARAMELIZED GARLIC-BASIL SAUCE

Steps:

• Preheat oven to 350 degrees. In a hot skillet coated with oil, saute garlic, ginger, onions and season. Add shiitakes and stir. Season then deglaze with juice. Check for seasoning. Mix shiitakes with spinach. Toss with olive oil, vinegar and season. In a sprayed lasagne dish, spread some spinach mixture then top with noodles. Top with spinach mixture then some yogurt then more noodles. Repeat finishing with spinach on top and drizzle some olive oil. Sprinkle with cheese and bake in oven for 1 hour. Should be screeching hot. Broil if necessary to brown. Let rest 8 minutes before cutting.
• For the Vinegar Syrup: In a non-reactive saucepan, combine vinegars and simmer. Reduce by 60 to 70 percent until a syrup is achieved. Keep in mind that the syrup will thicken as it cools. Reserve at room temperature.
• In a hot saucepan coated with olive oil, caramelize garlic and onions. Season and sprinkle on sugar. When brown, about 6 to 8 minutes, add stock and bring to a boil. Check for seasoning, should be salty like blanching water. Add basil and spinach and blanch for 2 minutes. Transfer to blender and lift with butter. Verify flavor.
• PLATING Sauce plate with sauce and zig-zag syrup. Slice square of lasagne and place on top. Garnish with vinegar syrup.
• Wine Recommendation: Chameleon, Sangiovese, California, 1997

BASIL LASAGNA

Steps:

• Notes: I purchase store bought fresh pasta. For the Roasted Tomato Sauce the ingredients are listed from the tomatoes line. Having extra sauce on hands is suggested, when cooking with fresh pasta it dries out and gets chewy. I double the sauce recipe. Do not over-bake this recipe. Due to the cheese it will burn and get chewy.
• Variation: Add garlic to taste to the sauce, roasting it with the tomatoes is good. I also tried this with 1 pound of browned lean ground beef. I added a can of tomato sauce until the sauce was the right consistency to cover the lasagna with.
• For the filling stir together the cheeses, basil, oregano, thawed and completely drained spinach, black pepper to taste.
• Set aside filling.
• For the roasted tomato sauce preheat oven to 350.
• In a large roasting pan add all ingredients and bake for 1 hour until skins are slightly charred.
• Once cooled, blend quickly in a blender to coarsely chop (30 seconds).
• Cover and chill until ready to use.
• Place about 2/3 cup of the cheese filling on each pasta sheet.
• Spread evenly leaving a one inch border along the sides.
• Fold the two long sides over edges of filling, then with sides in place, roll up to form a packet that encases the filling.
• Place filled packets in a shallow casserole dish.
• Top each with 1/2 cup or more of sauce to cover the packet.
• Bake uncovered for about 30 minutes or until sauce is bubbly (at 350 degrees I bake for 20-25 minutes) or lower oven temperature to 300 for 30 minutes.