Best Spinach Lasagne Food

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.

THE BEST SPINACH LASAGNA RECIPE

Steps:

• For the Spinach: Heat olive oil and butter in a large saucepan over medium heat until melted. Add shallots and garlic, season with salt and pepper, and cook, stirring frequently, until softened and fragrant, about 1 minute. Add a few large handfuls of spinach and cook, stirring, until wilted. Continue adding spinach a handful at a time until it is all in the pot. Cook, stirring frequently, until spinach expels its moisture and most of that moisture evaporates, leaving a dry bottom as you stir. Season to taste with salt and pepper.
• Transfer spinach to a fine mesh strainer set over the sink and press out excess moisture with a rubber spatula. Let spinach continue to drain as you prepare the ricotta mixture.
• For the Ricotta: Transfer half of the ricotta, both eggs, the Parmesan, and the nutmeg to the bowl of a food processor. Season with salt and pepper. Process until completely smooth, about 1 minute.
• Transfer mixture to a large bowl but do not wipe out food processor. Transfer spinach to food processor and pulse until finely chopped, 10 to 12 short pulses. Add spinach and remaining ricotta to the ricotta mixture and fold gently to combine.
• For the White Sauce: Heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium high. Cook, stirring butter and flour with a whisk until paled golden blond, about 1 minute. Whisking constantly, slowly drizzle in milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens. Remove from heat and add 3/4 of mozzarella and Comté, Gruyère, or Emmenthale cheese. Whisk until smooth. Season to taste with salt and pepper.
• To Assemble: Adjust oven rack to lower middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Add pasta sheets a few at a time and cook until barely tender, about 45 seconds. Transfer to a fine mesh strainer and run under cool water until well chilled. Transfer to a clean kitchen towel in a single layer. Continue until all pasta is par-cooked and dried.
• Drizzle a small amount of white sauce over the bottom of a lasagna pan or large casserole. Add a layer of noodles. Top with 1/12th of spinach mixture and 1/12th of remaining white sauce. Continue layering pasta, spinach, and white sauce until you lay down the top sheet of pasta.
• Spread remaining spinach mixture evenly over the top. Sprinkle with remaining mozzarella and Comté or Emmentaler cheese and drizzle with remaining white sauce. Spread into an even layer with a rubber spatula.
• Cover tightly with aluminum foil. Bake for 20 minutes. Remove foil and continue baking until bubble and lightly browned, about 20 minutes longer. Let rest at room temperature for 5 to 10 minutes, then slice and serve.

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.

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 AND MUSHROOM LASAGNA

Steps:

• Stir the ricotta, spinach, mushrooms, parsley, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan.
• Spread about 1/2 cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.

SPINACH LASAGNA

Steps:

• Heat the olive oil 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 375ºF, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375ºF, covered, for 40 to 45 minutes.
• Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side.

RICOTTA AND SPINACH LASAGNE

Steps:

• Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened.
• Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming.
• Trim the spinach, and wash the leaves thoroughly in 2 or 3 changes of cold water and shake them dry. Melt the butter in a large saucepan, then pile the spinach leaves in on top, sprinkling them with a little salt as you go. Place the pan over a medium heat, put a lid on and cook the spinach for about 2 minutes, turning the leaves over halfway through. After that, the leaves will have collapsed down and become tender - Drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid
• Chop it finely, then put it in a bowl, add the ricotta, then approximately 5 fl oz (150 ml) of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola.
• Place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted
• Then remove the pan from the heat and assemble the lasagne. spread a quarter of the sauce into the bottom of the dish and, on top of that, a third of the spinach mixture, followed by a scattering of toasted pine nuts. Now place sheets of pasta on top of this you may need to tear some of them in half with your hands to make them fit. Now repeat the whole process, this time adding a third of the grated Mozzarella along with the pine nuts, then the lasagne sheets.
• Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella.
• When you are ready to cook the lasagne, place it on the middle shelf of the pre-heated oven and bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving.

SPINACH LASAGNA RECIPE

Steps:

• Heat oven to 350°F.
• Mix eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup Parmesan until blended.
• Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 3 noodles and half the cottage cheese mixture. Repeat layers. Top with remaining noodles, pasta sauce, mozzarella and Parmesan cheeses.
• Bake 45 min. or until heated through. Remove from oven. Let stand 10 min. before cutting to serve.

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.

SPINACH LASAGNA -- AMERICA'S TEST KITCHEN

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:

• 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.

SPINACH LASAGNA

Steps:

• Preheat oven to 375 degrees with rack in middle position.
• Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
• In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
• Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
• Spread 1 cup bechamel along the bottom of a 9-by-13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
• Remove lasagna from oven and let stand 20 minutes before slicing and 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.