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.
SPINACH LASAGNA
Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way.
Provided by Mark Bittman
Categories dinner, casseroles, main course
Time 1h
Yield 6 servings or more
Number Of Ingredients 8
Steps:
- If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
- Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
- Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 30 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1451 milligrams, Sugar 6 grams
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
SPINACH-BASIL LASAGNA
In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! -Charlotte Gehle, Brownstown, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Mix first 7 ingredients., Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving. , Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 292 calories, Fat 12g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
SPINACH AND SAUSAGE LASAGNA
Dig into rich layers of home-style lasagna featuring plenty of Italian sausage and gooey cheeses. No-cook noodles, frozen spinach and jarred spaghetti sauce simplify the prep. But it tastes far from ordinary! -Kathy Morrow, Hubbard, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook sausage in a large skillet over medium heat until no longer pink; drain. Stir in the spaghetti sauce, water, Italian seasoning and salt. Combine ricotta, spinach and 1 cup mozzarella cheese in a small bowl., Spread 1 cup sauce mixture in a greased oval 5-qt. slow cooker. Layer with three noodles (breaking noodles if necessary to fit), 1-1/4 cups sauce mixture and half of the cheese mixture. Repeat layers. Layer with remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese., Cover and cook on low for 3-4 hours or until noodles are tender. Sprinkle servings with Parmesan cheese.
Nutrition Facts : Calories 456 calories, Fat 26g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 1101mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 3g fiber), Protein 24g protein.
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.
SKILLET SPINACH LASAGNA
Quick and easy way to make lasagna!
Provided by Sharon Thomas
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix noodles into sausage.
- Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. Add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. Let lasagna stand for 5 minutes; top with Parmesan cheese.
Nutrition Facts : Calories 633.3 calories, Carbohydrate 52 g, Cholesterol 80.1 mg, Fat 32.7 g, Fiber 4.8 g, Protein 34.3 g, SaturatedFat 14.1 g, Sodium 1685.1 mg, Sugar 10 g
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
LASAGNA WITH ITALIAN SAUSAGE AND SPINACH
I don't like lasagna!!! But, I do like this one. It took me a good 10 years to come up with a lasagna recipe that I lilke. I happen to like cottage cheese in my lasagna, but if you prefer ricotta, substitute. All four food groups are in this recipe. Hope that you enjoy it as much as I do!
Provided by Andtototoo
Categories European
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Rinse cooked lasagna noodles and set aside. Be sure that you don't use more than 12 oz. or the lasagna will be too dry.
- Meanwhile, in a dutch oven or other large vessel, put the oil, onion and green bell pepper. Saute over medium heat until the onion is tender.
- Add the sausage and garlic and stir-fry until well browned, chopping up the meat as you stir, to make sure all of the pieces are small.
- Add the diced tomatoes, tomato paste, parsley, oregano, basil and 1 teaspoons salt. Reduce heat to low and simmer for about 15 minutes, stirring occasionally.
- Meanwhile, press out the water from the thawed spinach so that it is very dry. Put the spinach into a medium-size mixing bowl.
- Add the cottage cheese, egg, 1/4 cup Parmesan cheese, 1 teaspoons salt and black pepper to the spinach. Stir until well mixed.
- In another medium-size bowl put the grated Mozzarella cheese.
- In a lasagna pan that you have oiled, put down 1/3 of the tomato-meat sauce.
- Cover with 1/2 of the lasagna noodles.
- Top with 1/2 of the spinach-cottage cheese filling.
- Top with half of the mozzarella cheese.
- Repeat using 1/3 of the tomato-meat sauce, remaining noodles, remaining spinach filling and mozzarella cheese.
- Top with the remaining 1/3 of the tomato-meat sauce and sprinkle 1/4 cup Parmesan cheese over the very top.
- Bake in a 350 degrees oven for 45 minutes.
- You might wonder whether or not there is enough tomato sauce, but once the lasagna heats up and the cheese gets gooey, there is enough sauce. I don't like a a lasagna with lots of runny heavy tomato sauce that covers the taste of everything else in the lasagna. If you feel like you need a bit more, add an 8 oz. can of tomato sauce to the tomato-meat sauce.
LASAGNA SPINACI (ITALIAN SPINACH LASAGNA)
Indulgent taste with low-fat ingredients. It's not only delicious, but DH doesn't mind the spinach, which is quite an accomplishment!
Provided by JelsMom
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Prepare marinara: Saute onions in saucepan. Do not brown.
- Add liquid drained from diced tomatoes.
- Add basil, Italian seasoning, oregano, sugar & red peppers.
- Simmer 30 minutes or until reduced by half.
- Add all tomatoes & garlic, and cook 1 minute. Remove from heat & set aside.
- Prepare Pasta: Cook pasta according to package directions. Drain, rinse, return to pot & cover w/ cold water.
- Prepare Filling: Heat oil in nonstick skillet over medium heat.
- Add garlic and cook 20 seconds. Add spinach and cook, stirring often, 3 to 4 minutes. Transfer to bowl.
- Stir in ricotta, parmesan, olives, crushed red pepper, salt and 1/2-2/3 c marinara.
- Spread 1/3-1/2 cup marinara in bottom of 9x13" baking dish.
- Line bottom of baking dish with single layer of lasagna noodles. Spoon layer of filling over noodles and spread evenly.
- If desired, add layer of cooked Italian sausage. Repeat layers. Top with marinara sauce & mozarella.
- Bake 20-25 minutes until bubbling & cheese melted.
- Can be frozen up to 1 month.
Nutrition Facts : Calories 96.3, Fat 3.4, SaturatedFat 1.4, Cholesterol 7.1, Sodium 461, Carbohydrate 13.1, Fiber 2.4, Sugar 7.9, Protein 5
TRADITIONAL ITALIAN SPINACH LASAGNA
This is a dish I make only once a year. We invite friends to dinner. If there are any leftovers, I freeze them in single serving size bags and put those into a large freezer bag. This is labor intensive, and an all day affair for me. I like that the crosswise sections make me think of the Italian flag.
Provided by Sweetiebarbara
Categories Pork
Time 6h
Yield 1 Large Lasagna, 18 serving(s)
Number Of Ingredients 18
Steps:
- Saute the onions and garlic in a heavy iron pot in olive oil, until translucent, then remove from pot, and set aside.
- Put sausage in pot with ground fennel and brown.
- Add basil, oregano, and parsley.
- Stir in onions and garlic, as well as tomatoes, tomato sauce and paste.
- Let simmer gently about 2-3 hours.
- Boil lasagna noodles according to package directions, and hang to dry.
- Beat together eggs, ricotta and parmesan cheese, set aside.
- Build lasanga:.
- Barely cover bottom of large, deep lasagna pan with sauce.
- Place a layer of noodles lengthwise over sauce.
- Place all of spinach over noodles.
- Cover this with a layer of noodles shortwise.
- Spread ricotta cheese mixture over noodles, and cover this with a lengthwise layer of noodles.
- Put one half of remaining sauce over noodles and cover with shortwise noodles.
- place mozzerella cheese over noodles into a somewhat solid sheet and cover with lengthwise noodles.
- Pour remaining sauce over top.
- Bake at 350 degrees for about 40 minutes, or until bubbly.
- Grate hard cheese over top as soon as you pull it from the oven.
- Serve with Italian bread and a salad.
SPINACH LASAGNA I
If you like spinach, you'll like this one. Enjoy!
Provided by Karen
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 38.9 g, Cholesterol 37.8 mg, Fat 17.6 g, Fiber 6.9 g, Protein 32.3 g, SaturatedFat 7.2 g, Sodium 1313.2 mg, Sugar 9.6 g
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