Lasagna With Spinach And Pepperoni Recipes

PERFECT SPINACH LASAGNA

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Lightly grease a 9-by-13-by-2-inch baking dish or lasagna pan .
• In a medium bowl, combine the ricotta cheese with half of the drained and squeezed spinach, half of the grated Parmesan cheese, the egg, garlic powder, and salt. Mix to blend well.
• Mix the remaining half of the drained spinach with the marinara sauce .
• Spread about 1/2 to 1 cup of the marinara-spinach mixture over the bottom of the baking dish, just enough to coat the bottom.
• Top with a layer of noodles.
• Top the noodle layer with about 3/4 cup of the marinara; spread over the noodles.
• With a small spoon, put about one-third of the ricotta mixture over the sauce layer, spacing evenly in small dollops, then sprinkle with about one-quarter of the mozzarella cheese.
• Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella.
• Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese.
• Grease a sheet of foil large enough to fit over the lasagna. Cover the lasagna tightly with the foil, greased side down. If your baking pan is very full, place a foil-lined baking sheet on a lower rack to catch spills.
• Bake the lasagna for about 45 minutes, or until very hot and you can see it is beginning to bubble.
• Remove the foil and bake for 20 to 30 minutes longer, until very hot and the cheese has melted.

BLAZY'S PEPPERONI STUDDED LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath.
• In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel.
• In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times.
• On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
• In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.

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.

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.

EASY LASAGNA WITH PEPPERONI

Steps:

• Preheat the oven to 350° F.
• Cook the lasagna noodles in boiling, salted water 8-9 minutes. Drain and rinse under cold water.
• Heat a skillet over medium-low heat and add 1 tablespoon of olive oil. Add the garlic and onion and cook 3 minutes, stirring frequently. Add the tomatoes and oregano and season with salt and pepper.
• Bring to a light simmer then reduce the heat and cook slowly, covered, 10 minutes. Remove from the heat and let cool 10 minutes (or place the sauce in a sealable container and refrigerate until ready to use-in a few hours or overnight).
• Stir together the ricotta, parsley, and tarragon in a small bowl.
• To assemble the lasagna, lightly oil a 13 X 9-inch baking dish. Spread 1/2 cup of the tomato marinara in the bottom of the dish and top it with 4 noodles, slightly overlapping. Spread 1/2 of the ricotta-herb mixture over the noodles, then scatter 1/3 of the mozzarella and 2 tablespoons of Parmesan cheese on top.
• Cover the cheeses with 40 slices of pepperoni (5 rows of 8 pieces).
• Place 4 more lasagna noodles on top and spread with 1/2 of the remaining tomato sauce and the remaining 1/2 of the ricotta-herb mixture. Scatter another 1/3 of the mozzarella and 2 more tablespoons of Parmesan cheese on top. Cover with the remaining 40 slices of pepperoni.
• Lay the last 4 noodles on top and spread with the remaining tomato sauce. Scatter the remaining 1/3 of the mozzarella and remaining 2 tablespoons of Parmesan cheese on top and sprinkle with dried oregano.
• Bake uncovered until the cheese is bubbly and the top begins to brown, 30-35 minutes. Remove and let rest 10 minutes.
• To serve, cut the lasagna into 6 pieces and serve.

LASAGNA WITH SPINACH AND PEPPERONI

Steps:

• Cook lasagna noodles as directed on package. Drain and let cool.
• Meanwhile, cook ground beef seasoned with salt, pepper, onion powder, garlic powder, chili powder and oregano to taste.
• Add Pepperoni when hamburger is about 3/4 cooked through and cook together until hamburger is done.
• Rinse spinach and pat dry.
• Add spinach to pan and saute until the spinach wilts.
• Drain excess oil from pan.
• Add jar of marinara sauce plus 1/2 jar of water and let cook on medium low heat for about 15 minutes.
• Mix ricotta cheese, egg, milk, salt and pepper in small bowl.
• Mix mozzarella, parmesan and colby jack in small bowl.
• Put about 2 heaping spoonfuls of marinara mixture on bottom of pan.
• layer as follows: five lasagna noodles, 1/2 of ricotta cheese mixture, 1/2 of marinara mixture, 1/2 of grated cheese mixture then repeat.
• Cook at 350 degrees until heated through. About 30 minutes.

CREAMY SPINACH AND PEPPERONI BAKED PASTA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
• While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the pepperoni and cook, stirring occasionally, until it just starts to crisp, about 4 minutes. Add the spinach and stir, breaking up the clumps, just to warm. Transfer to a large bowl.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half each of the Asiago and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

SPINACH AND BEEF LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large pot over medium heat. Cook and stir ground beef in the hot pot with garlic, oregano, and basil until beef is completely browned, 5 to 10 minutes. Stir spaghetti sauce and spinach into ground beef mixture; simmer until heated through, about 5 minutes.
• Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
• Spread a small amount of sauce in the bottom of a 9x13-inch pan. Arrange lasagna noodles in a single layer over the sauce. Spread another layer of sauce over the top and arrange another layer of lasagna noodles over sauce. Spread 1/2 the remaining sauce and 1/2 the cheese mixture over the top. Repeat layers, finishing with sauce. Cover pan with aluminum foil.
• Bake in the preheated oven for 55 minutes, remove aluminum foil, sprinkle lasagna with 1/2 cup mozzarella cheese, and bake until noodles are cooked through and sauce is bubbling, about 15 minutes. Cool for 10 minutes before serving.

PEPPERONI LASAGNA

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses. , Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 15 minutes before cutting.