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.
SPINACH LASAGNA
Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. -E. Marie Goetz, Morgantown, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 300 calories, Fat 8g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 753mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
STEAK WITH PARMESAN SPINACH
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat. Pat the steak dry and brush lightly with olive oil. Season with 11/2 teaspoons salt and 2 to 3 teaspoons pepper. Cook, turning once, 10 to 13 minutes total for medium rare. Transfer the steak to a cutting board to rest, about 10 minutes.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the flour and cook, stirring, 1 minute. Remove from the heat and gradually whisk in the milk. Return to medium heat and simmer, whisking, until slightly thickened, about 2 minutes.
- Stir in the spinach, 1/4 cup water, 1/2 cup parmesan, the lemon zest and nutmeg and cook, stirring occasionally, until the sauce thickens and the spinach is tender, about 10 minutes. Thin with water, if needed. Stir in the remaining 1/4 cup parmesan and salt to taste.
- Thinly slice the steak and serve with the spinach.
SPINACH AND BEEF LASAGNA WITH RICOTTA CHEESE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Grease a 9 x 13 x 2-inch baking pan.
- Heat extra-virgin olive oil in a large skillet over medium heat.
- Add ground beef, onion, and mushrooms. Cook until ground beef has browned and onion is tender, stirring frequently.
- Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon of the salt, and black pepper.
- Stir to blend and continue cooking for about 2 minutes, stirring constantly.
- Gradually stir in milk, tomato sauce, and water. Stirring constantly, bring mixture to a boil; remove from heat.
- In a bowl, beat egg with remaining 1/2 teaspoon salt.
- Stir in well-drained (and squeezed) spinach and ricotta cheese.
- Spoon about one-third of the meat mixture into prepared baking dish.
- Arrange half of the lasagna noodles over the meat mixture.
- Top the noodle layer with the entire spinach-ricotta mixture.
- Then top with another one-third of the meat mixture and all of the mozzarella cheese.
- Finish with remaining lasagna noodles and remaining meat mixture.
- Sprinkle lasagna evenly with Parmesan cheese.
- Bake lasagna for about 40 to 45 minutes. Let lasagna stand for about 10 minutes before serving.
Nutrition Facts : Calories 497 kcal, Carbohydrate 30 g, Cholesterol 132 mg, Fiber 4 g, Protein 41 g, SaturatedFat 10 g, Sodium 907 mg, Sugar 7 g, Fat 24 g, ServingSize 6 servings, UnsaturatedFat 0 g
SPINACH AND BEEF LASAGNA
Spinach and beef lasagna with a homemade bechamel and tomato sauce baked to golden brown cheesy perfection.
Provided by Stephanie
Time 1h
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F.
- In a dutch oven or large skillet, over medium heat, add 1 tbsp of olive oil and 1 tbsp of minced garlic. Sauté for 1 minute until fragrant then add in chopped spinach. Sauté until spinach begins to wilt, about 4 minutes. Remove with a spoon and set aside in a bowl.
- In the same dutch oven, turn heat up to medium/high, add 2 tbsp of olive oil and the diced pancetta. Cook until it begins to crisp up about 4 minutes. Add in the ground beef, 1 tsp of kosher salt, 1/2 tsp of black pepper and cook until beef is browned and cooked through. Reserve 2 tbsp of the juice, drain the beef and set aside in a bowl. Mix in the 1/2 cup of basil into the spinach mixture.
- In the same dutch oven over medium heat, add 2 tbsp of olive oil and the chopped onions. Sauté for about 4-5 minutes until they begin to soften. Add the rest of the minced garlic, 2 tbsp fresh thyme leaves, and sauté for a minute. Add in the can of fire roasted tomatoes, 2 tsp crushed red pepper flakes, 1 tsp kosher salt, fresh ground black pepper, 1 tsp oregano. Mix all together, lower the heat and cover, to allow the flavors to meld while you make the bechamel sauce.
- In a small saucepan over medium heat, melt 5 tbsp of butter. Once fully melted, slowly whisk in the flour constantly stirring so no lumps remain. Slowly add the milk while whisking continuously and grate some fresh nutmeg into the sauce. Allow the sauce to thicken for 10 minutes, stirring frequently so the sauce doesn't burn. Taking a wooden spoon dip it in the sauce, run your finger on the spoon (careful it's hot) and if the sauce doesn't run together, then it's ready.
- Going back to the red sauce, using an immersion blender, smooth out the sauce. Taste and adjust salt if necessary. Add in the bechamel sauce and stir to combine, it should now be a pink color. Turn heat off.
- In a small bowl, whisk 2 eggs and then add the ricotta cheese and mix until combined, set aside
- In a rectangular baking dish, spoon a thick even layer of the tomato bechamel sauce onto the bottom of the dish (1/3 of the sauce). Then add a layer of lasagna sheets side by side. Using a spatula smooth half of the ricotta mixture over the pasta, followed by half of the spinach mixture. Add another layer of pasta, followed by the beef, and then 1/2 of the mozzarella cheese. Spoon another layer (1/3) of the tomato bechamel sauce, followed by another layer of pasta sheets. Smooth the rest of the ricotta over the pasta sheets and add the rest of the spinach over that. Add the final layer of pasta sheets, followed by the tomato bechamel, the rest of the mozzarella, and freshly grate parmesan over the top. I like to take a few pieces of butter and disperse them over the top so it gives you that golden brown top.
- Cover with foil and place in the oven. If your lasagna is full to the brim, you can grab a baking sheet, cover with foil, and place the dish on top of that for any spillover. Bake for 35 minutes, then remove foil and low broil for 10 minutes until the cheese is brown and bubbly. Garnish with fresh basil and serve with a spatula.
Nutrition Facts : Calories 1136 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 300 milligrams cholesterol, Fat 78 grams fat, Fiber 3 grams fiber, Protein 71 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 1119 milligrams sodium, Sugar 16 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
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
QUICK MUSHROOM & SPINACH LASAGNE
An easy vegetarian supper that's cheap to make too
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
- Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.
Nutrition Facts : Calories 301 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.15 milligram of sodium
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