Spinach Lasagna With Fennel Sausage Food

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SPINACH LASAGNA WITH FENNEL SAUSAGE



Spinach Lasagna With Fennel Sausage image

Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner. If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days. Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own. This lasagna is delicate and rich, best served in small portions.

Provided by David Tanis

Categories     dinner, pastas, project, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 23

3 ounces raw washed and stemmed spinach leaves, shredded (2 cups packed)
2 eggs
1/2 teaspoon salt
2 tablespoons olive oil
3 cups all-purpose flour
2 pounds washed and stemmed spinach leaves
12 ounces fresh ricotta cheese
1 teaspoon freshly grated lemon zest
1 teaspoon fennel seed, crushed
Salt and pepper
1 1/4 pounds Italian fennel sausage, sweet or hot, removed from casings
2 1/2 cups grated Parmesan cheese
4 tablespoons unsalted butter, plus more for pan
1/4 cup all-purpose flour
5 cups whole milk or half-and-half, plus more as needed
1 bay leaf
Pinch of cayenne
Pinch of grated nutmeg
1 tablespoon olive oil
2 small garlic cloves, grated
A small handful fresh basil leaves or sprigs, more for garnish
3 cups tomato purée, preferably Italian
4 tablespoons unsalted butter, diced in small pieces

Steps:

  • Make the pasta: Combine spinach, eggs, salt and olive oil in a blender or food processor and purée until smooth. Transfer to a mixing bowl and stir in flour. Knead mixture into a soft dough. If sticky, add a little more flour. Form into a ball, wrap in plastic, and set aside to rest while you prepare the other elements.
  • Make the filling: Bring a large pot of salted water to a boil. Add spinach and let wilt for a few seconds. Drain spinach in a colander and rinse well with cold water. Squeeze spinach dry and chop roughly.
  • Put ricotta in a mixing bowl and stir in chopped spinach. Stir in lemon zest and crushed fennel seed. Season to taste with salt and pepper.
  • Set a large skillet over medium-high heat and add sausage meat. Cook, breaking up with a spatula, until crumbled. Cook for 3 to 4 minutes, stirring, until just cooked through. Transfer to a bowl and let cool.
  • For the béchamel, melt butter in a large saucepan over medium heat. Whisk in flour and let cook for about 1 minute, stirring; do not let mixture brown.
  • Whisk in milk 1/2 cup at a time, letting sauce thicken after each addition. Add bay leaf, cayenne and nutmeg and continue cooking over low heat, whisking frequently, for about 10 minutes, to create a smooth sauce. Season to taste with salt and pepper. Thin with a little more milk if necessary; consistency should be that of a not-too-thick milkshake. If needed, strain sauce to remove lumps. Keep warm in a double boiler to prevent thickening.
  • Make the tomato sauce: In a saucepan, heat the olive oil over medium heat. Add garlic and basil and let sizzle without browning, 1 minute or less. Add tomato purée and bring to a simmer. Season to taste with salt and pepper. Cook for about 5 minutes, until slightly thickened. Remove from heat, pull out the basil leaves, and whisk in butter. Set aside.
  • Roll out the pasta: Set up a pasta machine and divide the dough into 5 roughly equal pieces. Roll each piece into a thin sheet of pasta about 12 inches long. Rolling twice at the second-to-last setting on the machine should give you the right thickness. Set aside on baking sheets, dust lightly with flour and keep covered with a slightly damp kitchen towel to prevent them from drying out.
  • Butter a medium-large baking dish, not larger than 9 by 13 inches. Heat oven to 375 degrees.
  • Cook the pasta: Have a large pot of salted boiling water on the stove and a large bowl of ice water nearby. One by one, place pasta sheets in boiling water to par-cook for about 1 minute, leaving pasta quite firm. Using tongs or a spider, lift pasta out and plunge into ice water. Lift out and lay on a clean kitchen towel to blot. Cut into two pieces.
  • As the pasta is cooked, assemble the lasagna: Place 2 sheets cooked pasta side by side, in the bottom of the baking dish. Spread pasta with 1/2 cup béchamel and dot with one-quarter of the ricotta mixture. Sprinkle over one fourth of crumbled sausage and 1/2 cup grated Parmesan. Repeat process for each layer. You will have 4 layers. Finish with 2 sheets of pasta. Spread top with 1/2 cup béchamel and sprinkle with remaining Parmesan. (The lasagna can be made up to this point up to 1 day in advance, covered and refrigerated.)
  • Cover with foil and bake about 30 minutes, until lasagna is bubbling. (If baking a refrigerated lasagna, this will take longer, up to 60 minutes.) Remove foil and bake uncovered for about 15 minutes, until lightly browned on top. Let lasagna rest for 10 to 15 minutes before cutting.
  • Just before serving, reheat tomato sauce. To serve, cut lasagna into 3- or 4-inch squares. With a spatula, transfer each serving to individual plates. Spoon about ½ cup tomato sauce around each serving. Garnish with basil leaves.

SPINACH AND TURKEY SAUSAGE LASAGNA



Spinach and Turkey Sausage Lasagna image

Lynette Randleman's turkey sausage lasagna proves you can layer on great taste while keeping a luscious comfort food light. "My husband likes it better than the traditional tomato-based version," she adds from Buffalo, Wyoming.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 12 servings.

Number Of Ingredients 20

3 tablespoons butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups fat-free milk
3 ounces reduced-fat cream cheese, cubed
3/4 cup grated Parmesan cheese
1 pound Italian turkey sausage links, casings removed and crumbled
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried marjoram
1/2 teaspoon fennel seed, crushed
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1/2 cup white wine or reduced-sodium chicken broth
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3/4 cup 2% cottage cheese
1/4 teaspoon ground nutmeg
9 lasagna noodles, cooked, rinsed and drained
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cream cheese until melted. Stir in Parmesan cheese just until melted. Remove from the heat; set aside. , In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until sausage is no longer pink. Add the garlic, oregano, marjoram and fennel; cook 1 minute longer. , Add roasted peppers and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is reduced to 3 tablespoons. Remove from the heat; set aside. , In a small bowl, combine the spinach, cottage cheese and nutmeg. Spread 1/2 cup cheese sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the sausage mixture, half of the spinach mixture and 1 cup sauce; repeat layers. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese., Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through and top is lightly browned. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 279 calories, Fat 11g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 664mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

LASAGNA WITH ITALIAN SAUSAGE AND SPINACH



Lasagna With Italian Sausage and Spinach image

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

12 ounces dried lasagna noodles, cooked in boiling water
3 tablespoons oil
1 onion, diced
1/2 green bell pepper, diced
1 lb mild Italian sausage, casings removed
1 teaspoon minced garlic
30 ounces diced tomatoes, canned
6 ounces tomato paste
1/4 cup parsley, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
10 ounces frozen chopped spinach, thawed
16 ounces small curd cottage cheese
1 egg, beaten
1/4 cup parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 lb mozzarella cheese, grated
1/4 cup parmesan cheese

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.

SPINACH AND SAUSAGE LASAGNA



Spinach and Sausage Lasagna image

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

1 pound bulk Italian sausage
1 jar (24 ounces) garden-style spaghetti sauce
1/2 cup water
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
9 no-cook lasagna noodles
Grated Parmesan cheese

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.

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES



Our Favorite Lasagna with Sausage, Spinach, and Three Cheeses image

This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.

Provided by Rhoda Boone

Categories     Bake     Kid-Friendly     Spinach     Noodle     Dinner     Pasta     Sausage     Casserole/Gratin     Cheese Week     Frankenrecipe     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 26

For the sauce:
1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons tomato paste
Two 28-ounce cans whole tomatoes
2 teaspoons dried oregano
For the filling:
Two 15-ounce containers part-skim ricotta cheese
1 1/2 cups packed basil leaves
1/2 cup grated Parmesan (about 2 ounces)
2 large egg yolks
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the assembly:
2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
Pinch kosher salt
Vegetable-oil cooking spray
9 no-boil lasagna noodles (such as Barilla)
1 pound fresh mozzarella, grated (about 4 cups)
Special equipment:
9 x 13 x 2-inch baking dish, preferably glass

Steps:

  • Preparation:
  • Position the rack in the upper third of the oven and preheat to 375°F.
  • Make the sauce:
  • In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
  • Make the filling:
  • In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
  • Assemble the lasagna:
  • Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
  • Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
  • Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
  • Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
  • DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

LASAGNA WITH BASIL AND FENNEL



Lasagna with Basil and Fennel image

Provided by Ila Walrath

Categories     Beef     Pasta     Tomato     Bake     Mozzarella     Parmesan     Ricotta     Basil     Ground Beef     White Wine     Bon Appétit     Ohio

Yield Makes 8 servings

Number Of Ingredients 14

1 pound mozzarella cheese, grated (about 4 cups packed)
1 15-ounce container ricotta cheese
1 large egg
1 1/2 cups grated Parmesan cheese
3 tablespoons olive oil
2 cups chopped onions
1 1/2 teaspoons fennel seeds
1 1/2 pounds lean ground beef
2 1.5-ounce packets spaghetti sauce seasoning with mushroom flavors
1 28-ounce can crushed tomatoes with added puree
1 cup canned low-salt chicken broth
1/2 cup dry white wine
9 no-boil lasagna noodles (from one 8-ounce package)
2 cups (packed) fresh basil leaves

Steps:

  • Preheat oven to 350°F. Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl. Heat oil in large pot over medium-high heat. Add onions and fennel seeds; sauté 5 minutes. Add beef; sauté 10 minutes, breaking up meat with fork. Mix in seasoning, then tomatoes, broth and wine. Cover and simmer 8 minutes. Season sauce to taste with pepper.
  • Spoon 1 1/3 cups sauce over bottom of 13x9x2-inch glass baking dish. Place 3 noodles over sauce. Drop half of ricotta cheese mixture by tablespoonfuls evenly over. Top with half of basil leaves, 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese (reserve remaining sauce for another use). Cover with foil; place on baking sheet.
  • Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.

LASAGNA WITH BASIL AND FENNEL



Lasagna With Basil and Fennel image

I've never been a big lasagna fan, but this particular version has such interesting, wonderful flavors to it that I've been known to eat an entire pan in 3 days. I've found that the amount of sauce these proportions make to be a just barely inadequate -- once or twice, I didn't have enough at the end, so my top layer of noodles was a little dry. you can remedy this by being really careful about how much sauce you use for layering, erring on the skimpy side, or you can do it my way and double the sauce recipe :) the leftover sauce is soo delicious on pasta, pizza, etc. I also like to add a few cloves of garlic to the sauce since I'm a garlic fiend.

Provided by enigmused

Categories     Cheese

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb mozzarella cheese, grated (about 4 cups packed)
1 (15 ounce) container ricotta cheese
1 large egg
1 1/2 cups grated parmesan cheese
3 tablespoons olive oil
2 cups chopped onions
1 1/2 teaspoons fennel seeds (I've added as much as 3 teaspoons and it's still great)
1 1/2 lbs lean ground beef
2 (1 1/2 ounce) packets spaghetti sauce seasoning with mushroom flavors or 3 -4 tablespoons italian seasoning
1 (28 ounce) can crushed tomatoes in puree
1 cup canned low sodium chicken broth
1/2 cup dry white wine
9 no-boil lasagna noodles (from one 8-ounce package)
2 cups packed fresh basil leaves

Steps:

  • Preheat oven to 350°F
  • Mix 1 cup mozzarella cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese in medium bowl.
  • Heat oil in large pot over medium-high heat. Add onions and fennel seeds; sauté 5 minutes. Add beef; sauté 10 minutes, breaking up meat with fork. Mix in seasoning, then tomatoes, broth and wine. Cover and simmer 8 minutes. Season sauce to taste with pepper.
  • Spoon 1 1/3 cups sauce over bottom of 13x9x2-inch glass baking dish. Place 3 noodles over sauce. Drop half of ricotta cheese mixture by tablespoonfuls evenly over. Top with half of basil leaves, 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Continue layering with 3 noodles, 2 cups sauce, remaining ricotta cheese mixture, remaining basil, 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Finish with 3 noodles, 2 cups sauce and remaining mozzarella cheese (reserve remaining sauce for another use). Cover with foil; place on baking sheet.
  • Bake lasagna until heated through, about 1 hour. Uncover; let stand 15 minutes. Cut lasagna into squares.

Nutrition Facts : Calories 619.2, Fat 40, SaturatedFat 19.8, Cholesterol 168.1, Sodium 897.5, Carbohydrate 15.9, Fiber 2.9, Sugar 2.8, Protein 46.9

TRADITIONAL ITALIAN SPINACH LASAGNA



Traditional Italian Spinach Lasagna image

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

4 onions (chopped)
4 garlic cloves (mashed)
2 tablespoons olive oil
3 lbs sausage
2 teaspoons fennel seeds (ground)
2 tablespoons dried basil
2 tablespoons fresh basil (chopped)
1 tablespoon dried oregano
1 tablespoon Italian parsley
3 quarts tomatoes
15 ounces tomato sauce
6 ounces tomato paste
10 ounces fresh spinach
16 ounces ricotta cheese
4 eggs
1 cup parmesan cheese
1 lb mozzarella cheese (cut into large pieces)
3 ounces parmesan cheese or 3 ounces asiago cheese, etc

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.

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