Southern Living Spinach Lasagna Recipes

SPINACH-RAVIOLI LASAGNA

Steps:

• Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
• Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
• Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
• *Chicken broth may be substituted.
• Note: For testing purposes only, we used Santa Barbara Original Basil Pesto and Bertolli Alfredo Sauce.

SPINACH AND BLACK BEAN LASAGNA

Steps:

• Add the beans to a mixing bowl; mash with a potato masher until fairly smooth.
• Add in the pasta sauce, cumin, and garlic; stir to combine.
• In another mixing bowl, add the ricotta, spinach, eggs, and cilantro; sprinkle with salt and pepper to taste; stir until just combined; Spread 1/3 of the bean mixture over the bottom of a 13x9 inch casserole dish (glass or ceramic).
• Lay 3 of the lasagna noodles side by side over the bean mixture.
• Spread half of the spinach mixture over the noodles.
• Sprinkle 1 cup cheese over the spinach.
• Lay 3 lasagna noodles over the cheese.
• Spread half of the remaining bean mixture over the noodles.
• Lay the last 3 lasagna noodles over the bean mixture.
• Spread the remaining bean mixture over the noodles.
• Cover the dish with foil and bake in a 375° oven for 40-45 minutes or until bubbling.
• Take dish from oven and remove foil.
• Sprinkle remaining cheese over the top, replace foil cover and let set for 10 minutes.
• Serve.

BLACK BEAN AND SPINACH LASAGNA

Steps:

• Preheat oven to 350°F
• Lightly grease a 13 x 9 inch baking pan and set aside.
• Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
• While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
• Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
• Saute onion, bell pepper, and garlic until tender.
• Add red pepper flakes if using and cook for 1 minute.
• Stir in beans, refried beans, and tomato sauce and cook until heated through.
• Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
• Bake 45 minutes. Let stand 10 minutes before serving.

HEAVENLY CHICKEN LASAGNA

Steps:

• Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
• Drain spinach well, pressing between layers of paper towels.
• Stir together spinach, cottage cheese, and next 3 ingredients.
• Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
• Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.