ROASTED RED PEPPER & SPINACH SKILLET LASAGNA
Roasted Red Pepper & Spinach Skillet Lasagna from Delish.com is a cozy and healthy dinner that feeds a crowd.
Time 1h30m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350. In a large pot of boiling salted water, cook the noodles, stirring a few times to prevent sticking, until very al dente, about 6 minutes. Drain.
- Preheat a large (12-inch) nonstick T-fal skillet over medium until the Thermo-Spot turns solid red. Add the oil, swirl to coat. Add the spinach, by the handful, tossing in between to wilt before adding the next addition, as necessary. Continue to cook, tossing, until spinach is wilted, about 5 minutes. Season with salt and pepper.
- Scrape spinach into a colander and let cool slightly. Wipe out skillet with paper towels and reserve. Using a towel, wring out as much moisture as possible from the spinach and then transfer into a medium bowl.
- In another medium bowl, stir together the ricotta and parmesan; season with salt and pepper.
- In the reserved skillet, spread ¾ cups of the marinara in the bottom of the skillet.
- Arrange a third of the noodles over the sauce, breaking the noodles up to fit if necessary. Spread 3/4 cups of the marinara over the noodles and scatter ⅓ of the roasted pepper on top. Dollop with half of the ricotta mixture and sprinkle with half of the spinach and ⅓ of the mozzarella. Repeat layering one time with another third of the noodles, 3/4 cups of the marinara, third of the roasted pepper, the remaining half of the ricotta mixture, the remaining half of the spinach and another third of the shredded mozzarella.
- Top lasagna with the remaining third of the noodles and spread with the remaining marinara. Scatter remaining roasted pepper and mozzarella over top. Cover with foil and bake for 30 minutes. Remove the foil and bake until cheese is melted and edges are golden and crispy, about 20 minutes more.
- Let sit 10 minutes before serving. Top with shaved Parmesan and basil.
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.
ROASTED RED PEPPER LASAGNA
"A friend gave me this recipe, and it quickly became a family favorite," says Deborah Johnson of Cody, Wyoming. "It's rich and creamy, and the roasted red peppers give it such a wonderful flavor."
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 9 pieces.
Number Of Ingredients 15
Steps:
- Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 229 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 386mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
SLOW-COOKER RED PEPPER-SPINACH LASAGNA
Looking for a stress-free Italian entrée? Layered in a slow cooker, this meatless lasagna couldn't be simpler to prepare.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of slow cooker.
- In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
- Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Top with one-third of the Alfredo sauce (about 1/2 cup), spreading to cover noodles completely. Top with 5 of the cheese slices, overlapping if necessary. Top with one-third of the vegetable mixture (about 2 cups), spreading evenly. Repeat layers twice. Sprinkle Parmesan cheese over top.
- Cover; cook on Low heat setting 5 to 6 hours.
Nutrition Facts : Calories 630, Carbohydrate 48 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 15 g, TransFat 1 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 SPINACH AND PEPPERS
Here's a great vegetarian lasagna, complete with bell peppers, baby spinach, and lots of melted cheese. Low-fat cottage cheese is the secret ingredient making this dish creamy and rich while keeping it good-for-you, too.
Time 1h15m
Yield Serves 6
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Lightly coat a 9x13-inch baking dish with spray oil and set aside.
- In a large skillet, heat oil over medium high heat.
- Add bell peppers and garlic and cook until tender and fragrant, about 3 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Stir in tomato sauce, basil, oregano, chile flakes, salt and pepper.
- Simmer for 5 minutes then remove from heat and set sauce aside.
- In a medium bowl, combine cottage cheese, 3/4 cup of the mozzarella, and Parmesan together.
- Ladle about 1 cup of the reserved sauce into bottom of prepared baking dish.
- Top with one layer of lasagna noodles. (The fresh noodles may have to be cut in order to fit properly into the pan).
- Spread one-third of the cottage cheese mixture over noodles.
- Evenly spread another cup of sauce over that.
- Repeat the process until all the noodles are used, ending with the last of the sauce.
- Sprinkle the remaining 1/4 cup mozzarella over the top.
- Cover tightly with foil and bake for 30 minutes.
- Uncover and continue to bake until cheese is browned and the lasagna is bubbly, about 10 minutes. Remove from the oven and rest for 10 minutes before serving.
Nutrition Facts : Calories 350 calories, Fat 12 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 1950 milligrams, Carbohydrate 43 grams, Protein 23 grams
RED PEPPER AND SPINACH LASAGNA
If you are looking for a vegetarian lasagna recipe, or simply want to update the Italian classic, try this easy pepper and spinach version. I can't tell you just how terrific this veggie lasagna is - tender pepper and fresh spinach smothered in oozing cheese.
Provided by English_Rose
Categories Spinach
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Place the peppers in a roasting tin and drizzle with the oil and balsamic vinegar. Roast for 20 minutes, add the garlic and roast for a further 10 minutes until the peppers are softened and charred.
- Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
- To make the sauce, heat the milk with the bay leaf to just below boiling point and simmer gently for 5 minutes. Melt the butter in a non-stick pan, add the flour and cook, stirring all the time, for 2 minutes. Gradually add the milk, whisking well, and bring to the boil until thickened. Stir in the mustard and half of the Parmesan.
- To layer up the lasagna, spoon a third of the sauce into the base of an ovenproof dish. Scatter over half of the peppers, half of the spinach and half of the mozzarella. Top with a layer of lasagna. Repeat this process, finishing with the final third of the sauce. Scatter over the remaining Parmesan and bake for 25 to 30 minutes.
Nutrition Facts : Calories 718.9, Fat 50.6, SaturatedFat 27.3, Cholesterol 139, Sodium 1205.2, Carbohydrate 30.1, Fiber 4.6, Sugar 7.6, Protein 38.9
EASY ROASTED RED PEPPER AND MUSHROOM LASAGNA
Make and share this Easy Roasted Red Pepper and Mushroom Lasagna recipe from Food.com.
Provided by elastigirl
Categories One Dish Meal
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
- Combine ricotta, spinach, 1/2 cup mozzarella cheese, and egg in a large mixing bowl.
- Spread 1 cup of sauce on bottom of baking pan.
- Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture, 1/2 of sliced mushrooms, 1/2 of roasted red peppers, and 1 cup of sauce.
- Layer 4 uncooked noodles, 1/3 of ricotta mixture, and 1-1/2 cup sauce.
- Layer 4 uncooked noodles, the rest of the ricotta mixture, remaining mushrooms and roasted red peppers, and 1 cup of sauce.
- Layer 4 uncooked noodles, remaining sauce, and parmesan and remaining mozzarella.
- Cover with foil and bake at 375 degrees for 50-60 minutes. Remove foil and continue baking until cheese is melted, about 5 minutes. Allow to stand for 15 minutes before serving.
ROASTED RED PEPPER LASAGNA
This is an excellent vegetarian dish to serve to company...very flavorful and can be prepared the day ahead. Prep time includes cooking time for tomato sauce. Recipe adapted from Canadian Living Magazine.
Provided by MMers
Categories Cheese
Time 3h50m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- To make Tomato Sauce: In medium saucepan, heat oil over medium heat.
- Cook onion and garlic for about 3 minutes.
- Add next 7 ingredients (up to, but not including, tomatoes) and cook for about 8 minutes or until liquid has evaporated.
- Stir in tomatoes, peppers, paste and vinegar.
- Heat to boiling, reduce temperature and, stirring often, simmer for about 1 hour or until thick enough to mound on a wooden spoon.
- In large pot of boiling water, cook lasagna noodles for about 8 minutes or until tender.
- Drain (reserving hot water) and rinse under cold water.
- Set aside.
- Stir spinach into hot water and cook for 1 minute.
- Drain and squeeze out liquid.
- Chop coarsely.
- To make White Sauce: Melt butter in medium saucepan, gradually whisk in flour and over medium heat cook, stirring constantly, for about 3 minutes.
- Remove pan from heat and whisk in milk, salt, pepper and nutmeg.
- Cook over medium heat, stirring constantly, until thickened (10-15 minutes).
- Whisk in 1/2 cup Asiago and 1/3 cup Parmesan cheeses until melted.
- To Assemble: Spread 1/4 of the tomato sauce in a 9 by 11 inch baking dish.
- Top with single layer of noodles, trimming to fit dish.
- Repeat layering (tomato sauce/noodles).
- Spread with 1/3 white sauce, and a single layer of noodles.
- Top with all of the spinach and the remaining Asiago cheese.
- Top with single layer of noodles, 1/4 tomato sauce, noodles and 1/3 white sauce.
- Repeat layering (noodles/tomato sauce/noodles/white sauce).
- Cover with aluminum foil.
- Lasagna can be refrigerated at this point and cooked the next day (add 10 minutes to first baking time).
- Place dish on baking sheet and cook in a 375F (190C) degree oven for 30 minutes.
- Remove from oven and sprinkle with remaining Parmesan cheese.
- Return to oven and bake, uncovered, for another 30 minutes or until cheese is golden.
- Let stand for 20 minutes before serving.
SPINACH-MUSHROOM LASAGNA WITH RED PEPPER MARINARA
Made with a red pepper marinara sauce and layered with spinach, fresh mushrooms and cheese, this is the perfect lasagna to feed a hungry crowd.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Blend pasta sauce and peppers in blender until smooth. Combine egg, ricotta, 1-1/4 cups mozzarella, spinach, 1/4 cup Parmesan and nutmeg.
- Cook lasagna noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in mushrooms; cook 10 min. or until tender and browned, stirring frequently.
- Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 each of the ricotta and mushroom mixtures, and 3/4 cup sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
- Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
LASAGNA WITH SPINACH AND PEPPERONI
Make and share this Lasagna With Spinach and Pepperoni recipe from Food.com.
Provided by DB1971
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Cook lasagna noodles as directed on package. Drain and let cool.
- Meanwhile, cook ground beef seasoned with salt, pepper, onion powder, garlic powder, chili powder and oregano to taste.
- Add Pepperoni when hamburger is about 3/4 cooked through and cook together until hamburger is done.
- Rinse spinach and pat dry.
- Add spinach to pan and saute until the spinach wilts.
- Drain excess oil from pan.
- Add jar of marinara sauce plus 1/2 jar of water and let cook on medium low heat for about 15 minutes.
- Mix ricotta cheese, egg, milk, salt and pepper in small bowl.
- Mix mozzarella, parmesan and colby jack in small bowl.
- Put about 2 heaping spoonfuls of marinara mixture on bottom of pan.
- layer as follows: five lasagna noodles, 1/2 of ricotta cheese mixture, 1/2 of marinara mixture, 1/2 of grated cheese mixture then repeat.
- Cook at 350 degrees until heated through. About 30 minutes.
Nutrition Facts : Calories 901.9, Fat 53.1, SaturatedFat 27.3, Cholesterol 222.2, Sodium 1229.4, Carbohydrate 44.8, Fiber 1.9, Sugar 10.9, Protein 58.9
CHICKEN AND ROASTED RED BELL PEPPER LASAGNA
Make and share this Chicken and Roasted Red Bell Pepper Lasagna recipe from Food.com.
Provided by Brookelynne26
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
- Preheat oven to 350°F.
- Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
- Layer a lightly greased 11x7 inch baking pan with one-third of the Red Bell Pepper sauce, 3 noodles, one-third chicken mixture, and one-third cheese. Repeat layers twice. Place baking dish on a baking sheet.
- Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.
Nutrition Facts : Calories 383, Fat 27.9, SaturatedFat 15.7, Cholesterol 124.2, Sodium 410, Carbohydrate 6.1, Fiber 2, Sugar 2.3, Protein 27.7
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