Spinach And Mushroom White Lasagna No Boil Food

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.

MUSHROOM AND SPINACH NO BOIL LASAGNA

Steps:

• In a large skillet, heat ½ tsp butter. Add onions and garlic and sauté over medium heat until they begin to caramelize, 8-10 minutes.
• Add the remaining ½ tsp butter to the skillet along with the diced mushrooms and salt. Sauté until the mushrooms begin to sweat and soften, 2-3 minutes.
• Add rosemary, thyme, sage, and red pepper flakes. Mix to incorporate.
• Pour the wine into the skillet and scrape up any bits of onion that have stuck to the bottom of the pan. Add the tomatoes and mix well. Simmer over medium-low heat, stirring occasionally for 3-5 minutes.
• Remove the sauce from the heat and set aside.
• In a small bowl mix ricotta, chopped spinach, Parmesan cheese, and beaten egg. Set aside.
• Preheat your oven to 350F.
• Spread 1 cup of sauce in the bottom of a 9x5 loaf pan (or 8x8 baking dish). Layer 1/3 of the noodles over the sauce and top the noodles with ½ of the cheese mixture. Continue with 1 cup of sauce, 1/3 of the noodles, and the last ½ of the cheese mixture. Finish the layers off with 1 cup of sauce and the last 1/3 of the noodles. Top the noodles with the last 1 cup of sauce.
• Cover the dish with aluminum foil and bake for 1- 1 ½ hours, until a knife inserted into the center of the dish slides in smoothly. Remove the foil and top the lasagna with the mozzarella cheese.
• Return the dish to the oven and bake, uncovered, until the cheese is melted and golden, 10-15 min.
• Remove the lasagna from the oven. Let it stand on the counter, tented loosely with aluminum foil, for 10 minutes before serving.
• Serve with a side salad.

SPINACH AND MUSHROOM WHITE LASAGNA, NO-BOIL

Steps:

• Melt 1 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
• Add the onions and garlic, and sauté for 3 minutes.
• Add the drained, chopped spinach, salt, and pepper, stir well and sauté for an additional 5 minutes.
• Over medium heat melt 4 tablespoons butter in a saucepan; add the flour and cook, stirring constantly to keep it from browning.
• Gradually add the chicken or vegetable broth and milk; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• As soon as sauce begins to boil, remove it from the heat and add thyme and basil.
• Combine the shredded cheeses together until well mixed.
• Pour 1/2 cup of the sauce into the bottom of a 9x13-inch baking pan.
• Lay 5 noodles in a single layer in the pan. (Four the long way and one broken-off one the short way.).
• Layer with 1/2 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/2 of the sauce.
• Repeat the process, ending with the sauce.
• Cover the pan tightly with foil and bake at 350F for 45 minutes, then remove foil and bake 15 minutes longer.
• Remove from oven and let sit a few minutes before serving.

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
• For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
• For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
• Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
• Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
• Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
• Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
• Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

SPINACH LASAGNA (EASY NO-BOIL METHOD)

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.

WHITE SPINACH LASAGNA

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a large bowl combine ricotta, spinach, eggs, sun dried tomatoes, oregano, garlic powder, pepper and nutmeg.
• Spread 3/4 cup Alfredo sauce in ungreased 13 X 9 baking dish; top with 3 noodles (crosswise).
• Spread with 1/3 of ricotta mixture; repeat layering twice with noodles and ricotta mixture, ending with noodles.
• Pour remaining Alfredo sauce over pasta.
• Sprinkle with mozzarella cheese.
• Cover with foil and bake 45 minutes; remove foil and bake another 10 minutes.
• If desired, place lasagna under broiler for 2 minutes to brown cheese.
• Let sit for 10 minutes before serving.

EASY SPINACH LASAGNA WITH WHITE SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
• Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
• Combine pasta sauce with milk in a medium bowl. Mix well.
• Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
• Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

NO-BOIL-THE-NOODLES CHEESY CHICKEN LASAGNA

Steps:

• Preheat oven to 375°F.
• In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
• Spray cooking oil spray into bottom of deep lasagna pan.
• Pour all of the chicken broth into the lasagna pan.
• Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
• Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
• Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
• Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
• Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
• Cover dish with foil and bake at 375 degrees for 60 minutes.
• Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
• Let dish stand for 10 minutes before cutting.

QUICK MUSHROOM & SPINACH LASAGNE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan, add the garlic and cook for 1 min. Add the mushrooms and thyme, then cook for 3 mins until they start to soften. Throw in the spinach and stir until the heat of the pan wilts the leaves. Remove from the heat and stir in the soft cheese, 1 tbsp of the Parmesan and some seasoning.
• Put a quarter of the spinach mix on the bottom of a medium-sized baking dish, lay 2 pasta sheets on top, then repeat until you have used all the pasta. Finish with the final quarter of the spinach mix, sprinkle over the rest of the Parmesan, then bake for 35 mins until golden and the pasta is tender.

CREAMY SPINACH MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Cook the lasagna noodles according to the package directions; drain, rinse immediately with cold water and then drain again; toss with 1 Tbsp olive oil and set aside.
• Melt 2 tablespoon butter in a large sauté pan over medium-high heat; add the mushrooms and cook until golden, about 5 minutes.
• Reduce heat to medium and add the green onions, shallots, and garlic, and sauté for 3 minutes.
• Add the drained, chopped spinach, white pepper, and salt, stir well and sauté for an additional 5 minutes.
• Transfer the mushroom/spinach mixture to a bowl and set aside (do not rinse out this pan - we're going to use it again in the upcoming steps).
• Over medium heat melt the remaining butter in the previously-used saucepan; add the flour and cook, stirring constantly to keep it from browning.
• Gradually add the chicken or vegetable broth, cream, and vermouth; cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• As soon as sauce begins to boil, remove it from the heat and season with thyme and basil.
• Combine the shredded cheeses together until well mixed.
• Butter, oil, or lightly spray the bottom of a 9x13-inch baking pan.
• Pour the half-and-half into the bottom of the baking pan.
• Lay 4 cooked noodles in a single layer in the pan.
• Layer with 1/3 each of the mushroom/spinach mixture and shredded cheeses, then coat with 1/3 of the sauce.
• Repeat the process twice, ending with the sauce.
• Sprinkle with grated Parmesan (if using).
• Cover the pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
• Remove from oven and let sit 15 minutes before serving.
• Makes 8 to 10 servings.