SPINACH LASAGNA III
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.
Provided by Robbie Rice
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 360 calories, Carbohydrate 41.2 g, Cholesterol 47.6 mg, Fat 13.5 g, Fiber 3.5 g, Protein 19 g, SaturatedFat 6.2 g, Sodium 875.4 mg, Sugar 8.1 g
BEEF AND SPINACH LASAGNA
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
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.
THREE CHEESE SPINACH LASAGNA
This recipe was given to me by my son's fiance. It is very tasty and easy to make. The measurements are only a quideline as you will find when making it you will be able to use your own judgement on how much to use.
Provided by Honni
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre hear oven to 180c.
- Grease lasagne pan.
- Spread some of tomato sauce on bottom of dish.
- Lay lasagne sheets on top of sauce.
- Spread half riccotta cheese on top.
- Spread a third of the mozzarella and a third of the cheddar cheese.
- Lay half of the spinach on top of cheeses.
- Spread some more of the tomato sauce on top and repeat.
- Finish with lasagne sheets and top with remaining mozzarella and cheddar cheese.
- Bake in oven for 40 minutes.
MICROWAVE LASAGNA WITH SPINACH, MUSHROOMS, AND THREE CHEESES
You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.
Categories Epi Loves the Microwave Lasagna Microwave Pasta Tomato Mushroom Dinner Spinach Vegetarian Cheese Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Mix ricotta, spinach, garlic, salt, red pepper flakes, if using, pepper, 1 1/2 cups mozzarella, and 1/4 cup Parmesan in a large bowl.
- Spread 1/2 cup marinara evenly in bottom of baking dish. Top with 2 lasagna noodles. Coat noodles with 1/2 cup marinara. Top with half of the ricotta mixture and half of the mushrooms. Repeat with 2 noodles, 1/2 cup marinara, and remaining ricotta mixture and mushrooms.
- Top with remaining 2 noodles, sauce, and 3/4 cup mozzarella. Sprinkle with 2 Tbsp. Parmesan.
- Cover dish with parchment, then cover again with an overturned large microwave-safe plate. Microwave on high 15 minutes. Carefully check to see if noodles are tender; if not, re-cover and microwave in 1-minute bursts until tender.
- Let stand, covered, 10 minutes. Very carefully remove parchment. Sprinkle with parsley and remaining 2 Tbsp. Parmesan and serve.
LASAGNA WITH SPINACH AND THREE CHEESES
Steps:
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 350°F. Coat a 13 × 9 × 3-inch lasagna pan with nonstick spray.
- Crumble the ground beef and the sausage meat into a large skillet, add the mushrooms, onion, and garlic, and cook over medium-high heat, stirring occasionally, until the meat is no longer pink. Drain off any fat. Add the tomato paste, 1 1/2 cups water, the tomatoes and their liquid, basil, oregano, salt, and red pepper flakes; mix well.
- Spoon about 1 cup of the sauce into the bottom of the baking pan. Top with one-third of the noodles. Spoon 1 cup of sauce over the noodles. Mix the spinach, ricotta, eggs, and half of the mozzarella together and spread one-third of the mixture over the sauce layer.
- Top with half of the remaining noodles. Repeat layering sauce, the spinach mixture, and noodles, ending with the sauce, and spreading it completely over the pasta; sprinkle the top with the remaining mozzarella and Parmesan. Cover the pan with foil and bake on the center rack of the oven for 45 to 55 minutes or until the pasta is tender and the edges are bubbly. Remove the foil and bake for 5 more minutes or until the top is lightly browned. Let it stand for 15 minutes before serving.
OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES
This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Spinach Noodle Dinner Pasta Sausage Casserole/Gratin Cheese Week Frankenrecipe Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preparation:
- Position the rack in the upper third of the oven and preheat to 375°F.
- Make the sauce:
- In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
- Make the filling:
- In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
- Assemble the lasagna:
- Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
- Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
- Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
- Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
- DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.
SPINACH LASAGNA
My husbands favorite food. My mother-in-law gave me the recipe when we got married so that my husband wouldn't be without it. You can really put things in any order. Sometimes I put in a layer of the mozzarella in the middle. Sometimes I add sliced mushrooms or soy fake meat. The real secret is the more sauce and cheese, the better.
Provided by SweetAsHoney
Categories Lunch/Snacks
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cover the bottom of a rectangle pan with sauce (just enough to cover.) I use the large deep foil pan. It is best to use a pan deep enough to leave room at the top, so that foil doesn't touch the lasagne and get stuck on the cheese.
- Put a layer of lasagna noodles (uncooked)--kind of overlap them. I usually overlap 4 to fit across the pan.
- Now put a layer of ricotta cheese. Spread thinly across the noodles.
- Pour on sauce.
- Then spinach and more sauce.
- Repeat: Noodles, ricotta, sauce, spinach, sauce. Noodles, ricotta, sauce, spinach, sauce.
- End with noodles.
- Pour sauce over.
- Then really end with grated mozzarella.
- Cover pan tightly with foil, put in oven at 350 degrees and cook about 1 hour and 15 minutes.
- Serve with a salad and some french bread (whole wheat is best!) and you have a great meal.
COTTAGE CHEESE SPINACH LASAGNA
I love this recipe. I got the original recipe from my sisterhood cookbook and changed it to make it even healthier. Terrific with a green salad and crusty Italian bread.
Provided by mandabears
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray a 13x9 pan with cooking spray.
- In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
- Mix well.
- In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
- Repeat the layers.
- End with sauce on top.
- Pour the 1 cup of water around the edges of the lasagna.
- Cover tightly with aluminum foil.
- Bake for 1 hour and 15 minutes.
- Remove from oven.
- Let stand covered for at least 15 minutes.
SPINACH AND BEEF LASAGNA
Spinach and meat with three types of cheese and herbs, layered with red sauce and noodles.
Provided by ArmeC
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 35.3 g, Cholesterol 37.6 mg, Fat 11.1 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 875.5 mg, Sugar 12.1 g
CHEESY SPINACH LASAGNA
This is quick and easy. I like the three different cheeses.
Provided by WIKSCOGG
Categories Trusted Brands: Recipes and Tips Sparkle
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
- In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
- Cover and bake in a preheated oven for 30 minutes or until heated through.
Nutrition Facts : Calories 407.6 calories, Carbohydrate 24.3 g, Cholesterol 98.2 mg, Fat 27.3 g, Fiber 2.3 g, Protein 17.7 g, SaturatedFat 14.7 g, Sodium 506 mg, Sugar 1.6 g
SPINACH AND CHEESE LASAGNA ROLLS
These Italian-inspired roll-ups from Cindy Romberg of Mississauga, Ontario are fast and fun to make. They may look elegant, but they are also very kid-friendly.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up; place seam side down in a 9-in. square baking dish coated with cooking spray. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Pour marinara sauce over roll-ups. , Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 301 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 963mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
3 CHEESE SPINACH LASAGNA WITH TOFU
For a healthier version use low-fat mozzarella and cottage cheese. If you would like to freeze one of the pans for later use, put it in the freezer before cooking it and cook for an hour and 1/2 instead of 1 hour when you are ready to use it. This was modified from a recipe in Real People Cookin' Low Fat.
Provided by littleturtle
Categories One Dish Meal
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Bring spaghetti sauce and water to a boil; add next 5 seasonings if desired, and reduce heat to a simmer (sauce should still be a little runny when lasagna is assembled; the uncooked noodles will soak up the extra moisture).
- While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir.
- Assemble the lasagna as follows: (1) spray the bottom of two 13"x9"x2" casserole pans with PAM and spoon in just enough sauce to cover the bottom (2) Place a layer of noodles on top of the sauce (3) spread 1/4 of the cheese mixture evenly over the noodles in each pan (4) sprinkle 1/4 of the spinach over the cheese (5) pour 1/4 of the sauce evenly over the top.
- Repeat layers ending with sauce, and top with parmesan cheese.
- Cover tightly with aluminum foil, and bake at 350F for 1 hour.
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RECIPE: SPINACH AND CHEESE LASAGNA | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6-8Calories 410 per servingTotal Time 1 hr 50 mins
- In a large bowl mix ricotta, 1/2 cup of the mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt, pepper and oregano.
- In another bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup 3-cheese blend. Set both bowls aside.
- In a 9x13-inch baking dish, layer 1 cup of the sauce, then a layer of noodles and a layer of the ricotta-spinach mixture.
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