Spinach Lasagna For Two Food

SPINACH LASAGNA II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
• In a medium saucepan, combine spaghetti sauce mix, tomato sauce, tomato paste and water. Bring to a boil over medium heat then remove from heat and let cool.
• In a medium bowl, beat the eggs and combine them with the ricotta or cottage cheese, salt, spinach and 1/4 cup of the Parmesan cheese.
• Spread one half cup tomato sauce mixture into the prepared baking dish. Place half the uncooked noodles over the sauce, spread with half the spinach mixture, half the mozzarella cheese, and half of the tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.
• Cover dish securely with aluminum foil and bake for in the preheated oven 1 hour. Let stand 10 minutes before cutting and serving.

SPINACH LASAGNA

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 FOR TWO

Steps:

• Heat oven to 350°F.
• Mix pasta sauce and water until blended. Combine egg, spinach, ricotta and Parmesan in separate bowl. Break 9-inch piece off each noodle. Reserve all noodle pieces for lasagna assembly.
• Spread 1/2 cup pasta sauce mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of 2 long noodle pieces, 1/3 of the spinach mixture and 1/4 cup shredded cheese. Repeat layers twice. Top with layers of the remaining (small) noodle pieces, pasta sauce mixture and shredded cheese.
• Bake 45 to 50 min. or until heated through. Let stand 5 to 10 min. before cutting to serve.

BEEF AND SPINACH LASAGNA ROLL-UPS FOR TWO

Steps:

• Heat oven to 350. Cook beef and onion over medium-high heat; drain. Stir in 1/2 cup pasta sauce. Remove from heat.
• In a small bowl, beat egg white. Add ricotta, parmesan, oregano, and 1/2 cup mozzarella cheese.
• Spread 3 Tablespoons of pasta sauce in bottom of an 8 inch square pan.
• Spread 1/4 of ricotta on one noodle. Add 1/4 cup spinach leaves, 1/4 of beef. Starting at one short end, roll up loosely.
• Place seam side down in baking dish. Repeat with remaining 3 noodles. Top with remaining sauce. Cover with foil.
• Bake 30 minutes. Remove foil and add remaining mozzarella cheese. Bake 5 more minutes.

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.

CHEESY SPINACH LASAGNA

Steps:

• Preheat oven to 350°F. Combine spinach, ricotta, 1 cup mozzarella cheese, Parmesan cheese, eggs, Italian herb seasoning, garlic powder, salt and pepper in medium bowl. Stir in mushrooms. Set aside. Grease a 13 x 9-inch pan. Line with a single layer of lasagna noodles. Top with half of spinach/cheese mixture. Pour half of spaghetti sauce over all. Repeat. Sprinkle remaining 1 cup mozzarella cheese over the top. Cover with foil. Bake 25 minutes. Remove foil and continue baking 10 minutes. Remove from oven. Let rest 10 minutes before cutting for easy serving.

FOUR CHEESE AND SPINACH LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
• Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
• Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
• Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
• Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.

LASAGNA FOR TWO

Steps:

• Heat oven to 350°F.
• Mix ricotta, egg, Parmesan and parsley.
• Place 2 noodles in bottom of 9x5-inch loaf pan sprayed with cooking spray, trimming noodles as necessary to fit; reserve trimmings. Cover noodles with layers of 1/4 each of the pasta sauce, ricotta mixture and mozzarella. Repeat all layers twice. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella.
• Bake 30 min. or until heated through. Let stand 5 min. before cutting to serve.

SPINACH LASAGNA III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
• Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
• Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

SPINACH LASAGNA RECIPE

Steps:

• Heat oven to 350°F.
• Mix eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup Parmesan until blended.
• Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 3 noodles and half the cottage cheese mixture. Repeat layers. Top with remaining noodles, pasta sauce, mozzarella and Parmesan cheeses.
• Bake 45 min. or until heated through. Remove from oven. Let stand 10 min. before cutting to serve.

SPINACH LASAGNA

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.

SPINACH LASAGNA

Steps:

• Prepare lasagna according to package directions, drain, and place in a medium bowl.
• Combine thawed spinach, ricotta, 1/2 cup of mozzarella, Parmesan, and eggs; mix well.
• In a 15 x 9-inch baking dish, layer 2 cups of sauce, half the lasagna, half of the remaining sauce, all of the spinach mixture, half of the remaining mozzarella, the remaining lasagna, and the remaining sauce.
• Cover with aluminum foil. Bake in a 350 degrees F. oven until bubbly--about 45 minutes.
• Uncover. Top with remaining mozzarella and parsley. Bake 15 minutes uncovered.
• Let stand 10 minutes before serving. Serves 12-15.

SMALLER LASAGNA FOR TWO

Steps:

• Preheat oven to 375°F.
• Cook noodles and drain.
• Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick.
• In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan.
• In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom. Top with two noodles, then top with half of the remaining meat sauce mixture. Top with another two noodles and the ricotta mixture. Top with the last two noodles and the remaining sauce. Layer mozzarella slices across the top.
• Loosely tent pan with foil and bake for 45 minutes, then remove foil and bake another ten minutes, allowing cheese to brown.
• Let sit for about 10-15 minutes before you cut into it.

SPINACH LASAGNA

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.

SIMPLE SPINACH LASAGNA

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.

SPINACH LASAGNA

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.

SPINACH LASAGNA

Steps:

• Preheat oven to 375 degrees with rack in middle position.
• Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
• In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
• Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
• Spread 1 cup bechamel along the bottom of a 9-by-13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
• Remove lasagna from oven and let stand 20 minutes before slicing and serving.

SPINACH LASAGNA

Steps:

• Heat oven to 375°F. In a large sauté pan over medium heat, heat oil. Add onions and garlic; toss to coat. Add 1 cup stock; cover and reduce heat; simmer until onions are soft, 20 minutes. Reserve 1/2 cup liquid. Add scallions, oregano, salt and pepper to onion mixture; increase heat to medium and cook, stirring, until liquid evaporates, 20 minutes. Cook noodles as directed on package; drain and blot dry. Cook spinach as directed on package; drain, squeeze dry, and season with salt and pepper. In a small saucepan over medium heat, melt butter. Add flour; stir until roux is brown, 2 to 3 minutes. Add remaining 1/2 cup stock to reserved liquid; whisk into roux until thick, 5 minutes. In a bowl, beat egg; stir in ricotta and zest. Coat a 9" x 13" pan with cooking spray; spread half of stock-roux mixture on bottom. Line pan with 3 noodles; layer on half of onion and ricotta mixtures, half of spinach and 1/3 cup Parmesan. Repeat layer with 3 noodles, remaining onion and ricotta mixtures and spinach, and 1/3 cup Parmesan. Top with remaining 3 noodles, half of stock-roux mixture and 1/3 cup grated Parmesan. Cover with foil; bake until light brown, 50 minutes. Reduce heat to 325°F; remove foil and bake 15 minutes more. Let lasagna sit 15 minutes; serve.