Spinach And Tomato Lasagna Recipes

TOMATO AND SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees
• Mix ricotta, grated Romano cheese, eggs, sugar and pepper together until well blended and place in the refrigerator until needed.
• Slice tomatoes, season with salt pepper and grated romano cheese and roast at 350 degrees for 15 minutes.
• In a saucepan melt the butter, then add in flour. Stir mixture over low heat until it begins to smell a little like bread (as the flour cooks). Be careful not to let the mixture burn.
• In another sauce pan heat the vegetable stock until almost boiling, then add it to the butter / flour mixture (roux). Mix well getting all of the roux stuck in the corners blended in.
• Add in the milk, romano cheese and black pepper. Allow to simmer for 5 minutes, mixture will thicken as it simmers. If needed add additional milk or water to thin out your sauce. Allow sauce to cool but don't refrigerate it!
• In a large skillet or sauce pan add olive oil, garlic and spinach leaves and allow garlic to saute as spinach reduces.
• When the spinach is fully cooked place in a colander and let the liquid drain. Squeeze out any remaining liquid and set the spinach aside until needed.

SPINACH AND TOMATO LASAGNA

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Microwave spinach in covered large bowl until completely thawed, about 15 minutes, stirring halfway through. Squeeze spinach dry, reserving 1/3 cup liquid. Pulse spinach in food processor until ground, 8 to 10 pulses, scraping down bowl every few pulses. Wipe out large bowl with paper towels. Transfer spinach to now-empty bowl; set aside. 2. Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes, ½ cup processed spinach, 1 teaspoon salt, and ½ teaspoon pepper and cook until slightly thickened, about 10 minutes. Off heat, stir in 3 tablespoons basil; set aside. 3. Process ricotta and reserved spinach liquid in food processor until smooth, about 30 seconds. Add Parmesan, remaining 3 tablespoons basil, eggs, 1½ teaspoons salt, and ½ teaspoon pepper and process until combined. Stir ricotta mixture into remaining processed spinach. 4. Cover bottom of 13 by 9-inch baking dish with 1¼ cups sauce. Top with 3 noodles and spread one-third of ricotta mixture evenly over noodles. Sprinkle with 2/3 cup mozzarella and cover with 1¼ cups sauce. Repeat twice, beginning with noodles and ending with sauce. Top with remaining 3 noodles, remaining sauce, and remaining 1 cup mozzarella. 5. Cover pan tightly with aluminum foil sprayed with vegetable oil spray and bake until bubbling around edges, about 40 minutes. Discard foil and continue to bake until cheese is melted, about 10 minutes. Cool on wire rack for 30 minutes. Serve.

SPINACH LASAGNA

Steps:

• Heat the EVOO in a saucepot and add the butter. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and crush them up a bit. Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper. Bring to a simmer and simmer for 40 to 45 minutes. Remove the onion and set the sauce aside.
• Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine. Season with grated nutmeg, salt and pepper.
• Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano.
• The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately. When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes.
• Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side.

SPINACH LASAGNA

Steps:

• Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.

THE BIG LASAGNA

Steps:

• Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.
• While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.
• Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)
• Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform - the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.
• Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You'll have about 3 1/2 cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)
• Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.
• If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.
• Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.
• Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water's surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.
• Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.
• Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They'll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.
• Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.
• Spread about 1/3 of the tomato sauce over next layer and cover with pasta.
• Spread about 1 cup béchamel evenly over next layer, sprinkle with 1/4 cup grated Parmesan, and cover with pasta.
• Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)
• For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.
• After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.
• Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

SPINACH LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
• Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
• Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.
• Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.