FRESH SPINACH AND SUN-DRIED TOMATO LASAGNA
This lasagna uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna. Sourdough or French bread would be a great accompaniment.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 19
Steps:
- Cook lasagna in boiling salted water in a large pot until al dente. Drain.
- Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.
- To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.
- To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times.
- In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 655.2 calories, Carbohydrate 56.6 g, Cholesterol 131.1 mg, Fat 40.1 g, Fiber 4.6 g, Protein 17 g, SaturatedFat 23 g, Sodium 390.9 mg, Sugar 6.7 g
LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE
Linguine with spinach and sun-dried tomato cream sauce takes only 30 minutes to make! This simple Italian pasta requires only ingredients! This creamy linguine is a perfect weeknight dinner! Serve it as-is or with grilled chicken or seafood.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Cook linguine according to package instructions. Drain.
- Heat 1 tablespoon of olive oil in a large skillet on medium heat.
- Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
- Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt. Bring to boil and reduce to simmer.
- Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for). Stir for about 30 seconds or longer until the cheese melts. If the sauce is too thin, gradually add more cheese. Keep stirring around all of the skillet for a couple of minutes.
- Note: if the sauce gets too thick, add more half-and-half.
- Add spinach. Keep stirring on medium heat until the spinach wilts, about 1 minute.
- Add cooked and drained linguine to the sauce. Stir well.
- Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.
Nutrition Facts : Calories 424 kcal, Carbohydrate 53 g, Protein 20 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 39 mg, Sodium 630 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SUN-DRIED TOMATO CHICKEN PASTA
This restaurant quality pasta dish will have your family begging for you to make it every week! Made with penne pasta, chicken thighs seasoned with thyme and basil, fresh spinach and a delicious sun-dried tomato cream sauce. It takes less than 45 minutes to make.
Provided by Tara Moore
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Mix together the salt, pepper, dried thyme and dried basil and rub it all over the chicken
- Heat olive oil in a saute pan over medium heat
- Add the chicken, flip once the first side is golden brown
- Continue cooking, turn heat down to med/low and cover until chicken is cooked through
- Meanwhile cook the pasta per package instruction in salted water (reserve 1/2 cup pasta water before draining) and set aside until later
- Using a food processor pulse together the sun-dried tomatoes, 1 tsp of the oil from the jar, 1 tbsp lemon juice and 2 tsp lemon zest
- Take the chicken out of the pan
- Melt the butter in the pan
- Add the minced garlic and sun-dried tomato mixture, cook for 2-3 minutes
- Whisk in the chicken broth and heavy cream, bring this to a boil
- Add the fresh parmesan cheese and reduce heat to low, continue to whisk
- Add a big handful of fresh spinach, cover and simmer on low until the sauce has thickened
- Dump in the pasta and mix everything together
- Chop up the chicken and return it to the pan
- Serve
Nutrition Facts : Calories 689 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 170 milligrams cholesterol, Fat 36 grams fat, Fiber 5 grams fiber, Protein 38 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 792 milligrams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
MEDITERRANEAN LASAGNA
This easy Mediterranean Lasagna is loaded with a layer of creamy feta cheese sauce, classic ricotta, plenty of mozzarella, artichoke hearts, sun-dried tomatoes, zucchini, garlic, and herbs. It's THE BEST vegetarian lasagna you'll ever have and it's SO simple to throw together!
Provided by Kylie
Categories Main Dish
Time 1h15m
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions, just until al dente. Toss in olive oil and season with salt and pepper. Set aside to cool.
- Heat oven to 375 degrees.
- In a small bowl, combine ricotta, egg, 1 teaspoon oregano, and a couple large pinches of salt and pepper. Set aside.
- Heat olive oil in a large saute pan over medium-low heat. Add garlic and 1 teaspoon of oregano. Cook for 1 minute, stirring frequently.
- Add feta and heavy cream to the pan.
- Stir to combine and cook for 3-5 minutes or until the feta melts into a creamy sauce.
- Remove from heat and stir in 1/2 a cup of Parmesan until melted. Set aside.
- Spread 1/2 a cup of spaghetti sauce in the bottom of a 9x13 inch pan. Layer 4 noodles on top of the sauce, overlapping them slightly. Spread half the ricotta mixture in an even layer over the noodles.
- Then spread the spinach and artichoke hearts in an even layer.
- Add 1/2 a cup of shredded mozzarella cheese and drizzle 1/2 a cup of sauce over the mozzarella.
- Add 4 more noodles, overlapping them slightly.
- Spread all of the feta mixture in an even layer on top of the noodles. Add sun-dried tomatoes and add another 1/2 cup shredded mozzarella.
- Add 4 noodles, overlapping slightly. Then spread the remaining ricotta on top and arrange zucchini slices in a single layer.
- Add another 1/2 cup of shredded mozzarella. Then drizzle another 1/2 cup of sauce.
- Add the remaining 4 noodles, overlapping slightly.
- Add remaining sauce, spreading it in an even layer. Top with remaining mozzarella and add 1/2 a cup of shredded Parmesan.
- Cover tightly with tin foil and bake for 40 minutes. Remove foil and bake for another 10 minutes. Broil for 1-2 minutes.
- Let baked lasagna rest for 10 minutes. Garnish with fresh parsley and enjoy!
Nutrition Facts : Calories 483 calories, Sugar 8.7 g, Sodium 752.2 mg, Fat 15.1 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 61.1 g, Fiber 13.4 g, Protein 25.9 g, Cholesterol 62.8 mg
FRESH TOMATO AND SPINACH PASTA RECIPE (VEGAN)
The prettiest tangle of pasta with a fresh tomato, spinach, sundried tomato, garlic, basil sauce, topped with crumbled creamy vegan cheese, crispy fried capers, buttery toasted pine nuts and hot pepper flakes. Bursting with big bold flavors and a ton of texture, this easy, vegan dish is devoured by everyone - vegan or not!
Provided by Tracy Halasz
Categories Dinner
Number Of Ingredients 13
Steps:
- Boil salted water for the pasta. Prepare as per package instructions.
SPINACH AND SUN-DRIED TOMATO BECHAMEL LASAGNA
A thick creamy bechamel sauce takes the place of alfredo sauce in this recipe --- if you are not a lover of spinach you may omit if desired, also to save some time cook the lasagna noodles a day in advance and place in an generously oiled baking sheet with oil brushed between the layers of noodles to prevent sticking, cover and refrigerate until ready to use, after cooking the noodles this takes very little time to put together and you may completely layer the lasagna and refrigerate up to 24 hours in advance before baking --- start the bechamel sauce slightly in advance, you will need to cool a portion of it to add to the ricotta mixture --- this is very good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 2h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Grease a 13 x 9-inch lasagna pan.
- Make the cream sauce in advance as 1-1/2 cups will need to be slightly cooled before adding into the ricotta cheese filling mixture.
- FOR THE BECHAMEL SAUCE; melt the butter in a medium saucepan over medium-high heat.
- Add in the flour; stir for 1 minute.
- Slowly add in the cream and milk, then cook over medium heat whisking constantly until bubbly and thickened.
- Remove 1-1/2 cups of the sauce and refrigerate until slightly cooled.
- To the remaining sauce mix in 1/3 to 1/2 cup Parmesan cheese and season with salt and black pepper to taste; set aside to spread on top of the lasagna.
- In a bowl combine the cheese filling ingredients until well combined.
- Mix in the cooled 1-1/2 cups bechamel sauce to the cheese mixture; reserve the remaining cheese sauce to spread on top of the lasagna noodles before baking.
- TO ASSEMBLE; place 4 noodles into the bottom of the greased baking dish.
- Spread half of the cheese filling over the noodles, then sprinkle 1-1/2 cups of shredded mozzarella over cheese filling, then 1/2 cup grated Parmesan cheese (can use more mozzarella cheese and/or Parmesan cheese if desired).
- Repeat with 4 noodles, remaining half of ricotta mixture, 1-1/2 cups mozzarella cheese, then 1/2 cup Parmesan cheese.
- Top with remaining 4 noodles.
- Spread the remaining reserved bechamel sauce over the top of the noodles.
- Set the baking dish onto a baking sheet then cover with foil.
- Bake uncovered in a preheated 350 degree F oven (bottom rack) for 30 minutes.
- Remove from oven then sprinkle 1 cup grated mozzarella cheese over the top then continue to bake for another 30 minutes or until hot and bubbly (or you may bake covered with foil for 30 minutes and uncovered for the remaining time).
- Allow to sit for at least 30 minutes or more before slicing.
SUN DRIED TOMATO SPINACH LASAGNA
Make and share this Sun Dried Tomato Spinach Lasagna recipe from Food.com.
Provided by drskyles1
Categories < 4 Hours
Time 3h45m
Yield 8 , 8 serving(s)
Number Of Ingredients 19
Steps:
- brown italian sausage,onion,and garlic in olive oil.
- add: red wine and simmer for 10 minute.
- in large pot.
- add;.
- crushed tomotoes,fresh basil,fresh oregano,bay leaves,sea salt,fresh cracked pepper,italian sausage,and olive oil.
- mix: ricotta cheese, 2 eggs, roasted garlic,sea salt, fresh cracked pepper and fresh grated parmasean cheese.
- in a deep dish pan:.
- add sauce: then noodles,cheese,sun dried tomatoes and fresh spinach.
- then repeat layering two more times.
- top with mozzrella and fresh grated parmesean romano cheese.
- BAKE IN OVEN@350 FOR 45 minute.
Nutrition Facts : Calories 729.7, Fat 47.5, SaturatedFat 25.3, Cholesterol 187.9, Sodium 2151.3, Carbohydrate 25.2, Fiber 3.9, Sugar 11, Protein 44.4
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- In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, garlic, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring, until golden, about 8 minutes. Stir in the flour and cook, stirring, 1 minute. Whisk in the milk and bring to a boil, whisking. Boil 5 minutes, then remove from the heat and stir in the goat cheese un-til it is melted. Season the cheese sauce with salt and pepper to taste.
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