Spinach Lasagna Ii Food

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.

EASY LASAGNA II

Steps:

• In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
• In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
• To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
• Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

CHICKEN AND SPINACH LASAGNA

Steps:

• In a medium saucepan, cook onion in butter until tender.
• Stir in cornstarch, basil, garlic powder and nutmeg.
• Add milk all at once.
• Cook and stir until thickened and bubbly; stir in spinach.
• In medium bowl, stir in together Ricotta and egg.
• Add mozzarella and half of parmesan; mix well.
• Preheat oven to 350 degrees.
• Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
• Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
• Repeat layers.
• Top with remaining Parmesan cheese.
• Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
• Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!

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.

SPINACH LASAGNA

Steps:

• Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
• In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and oregano. Stir in thawed and drained frozen spinach until completely combined.
• In a large bowl, stir together ricotta, egg, and Parmesan and season with cinnamon, salt, and pepper.
• In a large baking dish, layer 5 lasagna noodles so they're slightly overlapping. Spoon over a thin layer of marinara and top with a layer of spinach mixture and ricotta mixture. Sprinkle with a layer of mozzarella. Repeat, ending with mozzarella.
• Cover with foil and bake 45 minutes, then remove foil and continue baking 15 minutes more.
• Let cool 10 minutes, then garnish with parsley, slice, and serve.

SPINACH LASAGNE

Steps:

• Preheat the oven to 190°C/375°F/gas 5.
• Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
• Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, when cool enough to handle, squeeze out the liquid.
• Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
• In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
• Bake for 30 minutes, or till golden.

SQUASH AND SPINACH LASAGNA

Steps:

• Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.
• Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.
• Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.
• Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.
• Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

SPINACH LASAGNA RECIPE

Steps:

• Preheat your oven to 390°F (200°C). Grease a 11x7-inch baking dish.
• If using traditional lasagne noodles place them into the bottom of the baking dish. Pour hot water over the noodles until they are covered and let them soak for 30 minutes, then drain and discard water.
• In another saucepan heat up olive oil over medium temperature. Sauté the onions for 2-3 minutes until translucent. Add chopped garlic and cook for one more minute.
• Add the tomatoes to the onions. Season with pepper, salt, oregano and a pinch of sugar. Let simmer for 15 minutes.
• In a large saucepan, heat 1/4 cup (60ml) water over medium heat until simmering. Add fresh spinach leaves and cook for 3-4 minutes. If using frozen spinach cook for 10 minutes until warmed through.
• In a medium bowl combine ricotta, egg, and grated parmesan cheese. Season with a little bit nutmeg, salt, and pepper to taste.
• When the spinach is cooked and drain the spinach using a colander, then season with salt and pepper. Let it cool down for 2-3 minutes before adding it to the ricotta mixture.
• Assemble lasagna: Put a few tablespoons tomato sauce into the bottom of the baking dish. Top with 4 lasagna noodles. Spread 1/3 of the ricotta-spinach mixture on top of the lasagne sheets. Top it with 1/4 of the tomato sauce. Sprinkle 1/4 of the grated mozzarella cheese on top and cover with 4 lasagne noodles. Repeat layering two more times and finish with a layer of pasta topped with the remaining tomato sauce. Top with remaining cheese.
• Cover baking dish with aluminum foil and bake for 20 minutes then remove foil and bake for 20 more minutes until the cheese is browned.

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.

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.

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.

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.

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.

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.

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.

TRADITIONAL CANADIAN LASAGNA

Steps:

• Brown the beef with the garlic; stir to break into small pieces of meat
• Season with salt and freshly ground black pepper
• Add 4 cups cooked beef to 2 cups homemade tomato sauce; combine well
• Check again for seasoning
• Wring frozen spinach inside a thick tea towel until all liquid is dispelled
• Combine all ingredients
• Spread 1/2 cup Homemade Tomato Sauce onto the bottom of the pan; it will be sparse
• Place 4 lasagna noodles on top of the sauce (these will fit perfectly in the 11 x 13 inch casserole pan)
• Spread 1 cup of meat sauce very sparsely over the noodles; cover with 4 lasagna noodles
• Spread 1 1/4 cups of meat sauce very sparsely over the second layer of noodles; cover this layer of meat sauce with mozzarella cheese slices
• Cover the cheese slices with 4 lasagna noodles (at this point, you will need a couple of half pieces of noodles and ends if your casserole dish fans outwards as the surface area grows with each layer)
• Spread the entire cottage cheese and spinach mixture over the third layer of lasagna noodles; top this with another layer of lasagna noodles
• Cover the last layer of lasagna noodles with 1 1/2 cup of meat sauce, sparsely distributed over the noodles (if you have enough room, make one more layer of noodles and a final layer of meat sauce)
• The meat sauce will be the top of the lasagna; cover that with generous slices of mozzarella cheese
• Wrap tightly in plastic wrap; date and label; freeze for future use
• Bake frozen in 350 degree oven for 2 to 2 1/2 hours until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
• Preheat oven to 350F
• Bake for 1 hour and 15 minutes until bubbly and cheese on top just starts to brown (cover with tented foil while still baking, to avoid over browning, if necessary)
• If you have a lot left over, portion into individual pieces, wrap well, label, date and freeze and these make great individual lunches

SPINACH AND RICOTTA LASAGNA

Steps:

• Cheese sauce: Melt butter, stir in flour, take pan off heat and stir in a few ml of milk to make a paste. Slowly add the rest of the milk, bit by bit, stirring to keep sauce smooth. Return to the heat and bring to the boil. Remove from heat and stir in cheese.
• Wash spinach and add to a pan, wet. Allow to steam quickly in its own moisture. When wilted take off the heat and run under cold water. Drain spinach and squeeze dry.
• Chop spinach and add to bowl with all the other filling ingredients.
• To assemble: Put half the tin of tomatoes on the bottom of a glass dish. Cover with a layer of lasagna. Spread 1/3 spinach mix, cover with next layer of lasagna. Continue layering till finished lasagna. Top with remainder of tomatoes and pour over Cheese sauce.
• Bake in 180 degree oven for about half an hour till brown and bubbling on top.

EASY SPINACH LASAGNE

Steps:

• Cook pasta according to package directions; drain.
• Cook meat with tomatoes in skillet over medium-high 7 minutes. Drain spinach well, squeezing out excess liquid, blend with ricotta cheese.
• Layer 3 noodles, ½ spinach mixture, 1/3 tomato mixture and 1/3 cheese in a 9 x 12-inch baking dish. Repeat, ending with noodles, tomatoes and cheese.
• Bake at 350°, 30 minutes or until heated through. Garnish with sliced green onions and serve with Parmesan cheese, if desired.

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:

• 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.

THE BEST SPINACH LASAGNA RECIPE

Steps:

• For the Spinach: Heat olive oil and butter in a large saucepan over medium heat until melted. Add shallots and garlic, season with salt and pepper, and cook, stirring frequently, until softened and fragrant, about 1 minute. Add a few large handfuls of spinach and cook, stirring, until wilted. Continue adding spinach a handful at a time until it is all in the pot. Cook, stirring frequently, until spinach expels its moisture and most of that moisture evaporates, leaving a dry bottom as you stir. Season to taste with salt and pepper.
• Transfer spinach to a fine mesh strainer set over the sink and press out excess moisture with a rubber spatula. Let spinach continue to drain as you prepare the ricotta mixture.
• For the Ricotta: Transfer half of the ricotta, both eggs, the Parmesan, and the nutmeg to the bowl of a food processor. Season with salt and pepper. Process until completely smooth, about 1 minute.
• Transfer mixture to a large bowl but do not wipe out food processor. Transfer spinach to food processor and pulse until finely chopped, 10 to 12 short pulses. Add spinach and remaining ricotta to the ricotta mixture and fold gently to combine.
• For the White Sauce: Heat butter in a medium saucepan over medium heat until melted. Add flour and increase heat to medium high. Cook, stirring butter and flour with a whisk until paled golden blond, about 1 minute. Whisking constantly, slowly drizzle in milk. Continue to cook, whisking frequently, until mixture comes to a boil and thickens. Remove from heat and add 3/4 of mozzarella and Comté, Gruyère, or Emmenthale cheese. Whisk until smooth. Season to taste with salt and pepper.
• To Assemble: Adjust oven rack to lower middle position and preheat oven to 400°F. Bring a large pot of salted water to a boil. Add pasta sheets a few at a time and cook until barely tender, about 45 seconds. Transfer to a fine mesh strainer and run under cool water until well chilled. Transfer to a clean kitchen towel in a single layer. Continue until all pasta is par-cooked and dried.
• Drizzle a small amount of white sauce over the bottom of a lasagna pan or large casserole. Add a layer of noodles. Top with 1/12th of spinach mixture and 1/12th of remaining white sauce. Continue layering pasta, spinach, and white sauce until you lay down the top sheet of pasta.
• Spread remaining spinach mixture evenly over the top. Sprinkle with remaining mozzarella and Comté or Emmentaler cheese and drizzle with remaining white sauce. Spread into an even layer with a rubber spatula.
• Cover tightly with aluminum foil. Bake for 20 minutes. Remove foil and continue baking until bubble and lightly browned, about 20 minutes longer. Let rest at room temperature for 5 to 10 minutes, then slice and serve.

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.

PERFECT SPINACH LASAGNA

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Lightly grease a 9-by-13-by-2-inch baking dish or lasagna pan .
• In a medium bowl, combine the ricotta cheese with half of the drained and squeezed spinach, half of the grated Parmesan cheese, the egg, garlic powder, and salt. Mix to blend well.
• Mix the remaining half of the drained spinach with the marinara sauce .
• Spread about 1/2 to 1 cup of the marinara-spinach mixture over the bottom of the baking dish, just enough to coat the bottom.
• Top with a layer of noodles.
• Top the noodle layer with about 3/4 cup of the marinara; spread over the noodles.
• With a small spoon, put about one-third of the ricotta mixture over the sauce layer, spacing evenly in small dollops, then sprinkle with about one-quarter of the mozzarella cheese.
• Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella.
• Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese.
• Grease a sheet of foil large enough to fit over the lasagna. Cover the lasagna tightly with the foil, greased side down. If your baking pan is very full, place a foil-lined baking sheet on a lower rack to catch spills.
• Bake the lasagna for about 45 minutes, or until very hot and you can see it is beginning to bubble.
• Remove the foil and bake for 20 to 30 minutes longer, until very hot and the cheese has melted.