SPINACH LASAGNA
My husbands favorite food. My mother-in-law gave me the recipe when we got married so that my husband wouldn't be without it. You can really put things in any order. Sometimes I put in a layer of the mozzarella in the middle. Sometimes I add sliced mushrooms or soy fake meat. The real secret is the more sauce and cheese, the better.
Provided by SweetAsHoney
Categories Lunch/Snacks
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 5
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
HOMEMADE SPINACH NOODLES
I decided one day to try to make since I had been making egg noodles for years. Here is the result. New Note: A reviewer stated she would try carrots or sweet potatoes. Great! But grate carrots, steam with water in microwave and then mash. Mash cooked sweet potatoes, use less water in sweet potatoes.
Provided by Montana Heart Song
Categories Lunch/Snacks
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Put spinach and salt in blender. Pulse a few times until finely chopped, not totally a clear liquid.
- If cooked mashed carrots 1 1/2 cups, if cooked mashed sweet potatoes, 1 1/4 cups.
- (The salt brings out the water in the spinach).
- In large bowl, add flour.
- Make a well in the middle, a deep hole.
- Add beaten eggs, margarine and spinach mix (or carrot or sweet potato mix.).
- Fold the flour in all four direction over the well.
- Then add the water.
- Keep folding the flour over and over.
- If it is too wet, add 1/4 cup flour. Then use hands to mix.
- Knead dough with the back of your palms until it becomes smooth. If it is sticky, add a little more flour.
- Form into a large ball and place in a bowl.
- Cover and let rest for about 10 to 15 minutes.
- Divide dough, into 3 portions. Turn out each portion on a floured board, roll to.
- about 1/4 inch thickness. Put through a pasta machine if you have one. If not, try to roll out to 1/8 inch thickness and cut.
- Into 1/2 inch wide noodles. You can dry in the air, I prefer to dry on a tray in the oven at 200°F--it is faster. I turn the noodles a few times before they are dry.
- Note: Some spinach has more water. If it has larger leaves it contains more water than smaller leaves.That is why you need the addition of more flour if needed.
- Store in a air tight container.
Nutrition Facts : Calories 172.9, Fat 3.7, SaturatedFat 0.8, Cholesterol 42.3, Sodium 162.5, Carbohydrate 28.9, Fiber 1.1, Sugar 0.2, Protein 5.3
SIMPLE SPINACH LASAGNA
So yummy! You can also substitute ground turkey or another veggie for the spinach.
Provided by LSPACE
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
- Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
- Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g
SPINACH LASAGNA (EASY NO-BOIL METHOD)
Traditional oven-baked layered lasagna, without the fuss of boiling the noodles! Comes out perfect every time. So delicious, and one of our top favorites. This lasagna is great served with a tossed salad and Mom's Onion Parmesan Bread recipe #109257 #109257, and a nice bottle of Italian Chianti or Lambrusco wine! Leftovers are yummy the following day, if you are fortunate enough to have any. NOTE: Please do not alter the liquid to solid ratio. Just follow the easy instructions for perfect lasagna, every time. P.S. Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served. Enjoy!
Provided by BecR2400
Categories European
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In large skillet or stock pot, brown ground beef and onion; drain.
- Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
- In medium bowl, combine mozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
- In 13-by-9-inch baking dish, layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
- Bake covered at 350 F for 45 minutes.
- Remove foil from lasagna; sprinkle with Parmesan cheese.
- Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
- Let stand 10 minutes before serving. Yields 8 servings.
- Serve with a tossed salad, Mom's Onion Parmesan Bread #109257 and a nice bottle of red wine (such as Italian Chianti, Lambrusco, or Red Rose). Any leftovers are great reheated the next day.
- NOTE: Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served.
SPINACH LASAGNA
No boiling the noodles. This is non-fussy lasagna that goes together quickly with satisfying results. It's yummy.
Provided by vrvrvr
Categories One Dish Meal
Time 1h
Yield 1 pan, 8 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, combine ricotta, 1 cup mozzarella cheese, egg, spinach, salt, pepper and oregano. Stir well.
- Spread 1/3 spaghetti sauce in a greased 9x13" baking dish. (NOTE: You can stretch your sauce by thinning with a little water so that you have enough for topping.).
- Place 1/2 of (uncooked) lasagna noodles over sauce.
- Spread with 1/2 ricotta cheese mixture.
- Then again: sauce, noodles, cheese mixture.
- Sprinkle remaining 1 cup mozzarella over.
- Save a bit of sauce to dribble over top.
- Pour water around edges.
- Cover securely with foil.
- Bake at 350 for 1 hour and 15 minutes.
- Let stand 10 minutes and serve.
Nutrition Facts : Calories 349.9, Fat 16, SaturatedFat 8.9, Cholesterol 74.6, Sodium 757.8, Carbohydrate 32.2, Fiber 3.4, Sugar 5.9, Protein 19.2
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