Spinach Stuffed Lasagna Ruffles Recipe 55 Food

SPINACH LASAGNA

Steps:

• Heat the olive oil 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 375ºF, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375ºF, covered, for 40 to 45 minutes.
• Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side.

CHEESY SPINACH LASAGNA

Steps:

• Preheat oven to 350°F.
• Brown sausage while boiling lasagna noodles. Drain.
• Return sausage to pan and add alfredo sauce and spinach. Heat until frozen spinach is thawed and mixture is heated thoroughly.
• Place a tiny amount of sausage mixture in the bottom of a 9 x 13 pan (to prevent sticking). Layer 3 lasagna noodles on top.
• Spread half of ricotta cheese on top. Layer half of sausage mixture, then half of the shredded cheddar, and half of the shredded mozzarella on top. Sprinkle half of parmesan on top.
• Repeat layers, ending with parmesan.
• Bake for 45 minutes to 1 hour, or until lasagna is heated through and top is light brown and bubbly.

SPINACH LASAGNA

Steps:

• Heat oven to 375°F.
• Remove casings from sausage; break apart and brown in olive oil.
• Dice onion and add to sausage.
• Mince garlic and add to sausage mixture cook till sausage is browned. Add chopped parsley and remove from heat.
• Mix in large bowl eggs, ricotta, half of parmesan cheese and half of mozzarella cheese mix well add salt and pepper.
• In a 9 x 13 baking dish pour 1 cup spaghetti sauce. Place 4 lasagna sheets on top, Spread 1/3 of cheese mixture add 1/2 of sausage mixture and 1/2 of spinach, sprinkle a layer of shredded mozzarella cheese.
• Pour 1 cup spaghetti sauce and place 4 lasagna sheets on top, Spread 1/3 of cheese mixture.
• Pour 1 cup spaghetti sauce. Place 4 lasagna sheets on top, Spread 1/3 of cheese mixture add 1/2 of sausage mixture and 1/2 of spinach, sprinkle a layer of shredded mozzarella cheese.
• Place 4 lasagna sheets on top, Pour 1 cup spaghetti sauce over top, sprinkle a layer of shredded mozzarella cheese and remaining Graded parmesan cheese.
• Cover with foil tent keep off the cheese, place baking dish on a cookie sheet in case the lasagna boils over and bake for 60 minute.
• Remove foil and bake for 5 min remove from oven and let cool for 15 min before slicing.

SPINACH LASAGNA ROLLS

Steps:

• Preheat oven to 350 degrees.
• Cook noodles according to the package directions.
• Drain, rinse under cold water and drain again. Set aside.
• Squeeze out as much moisture from the spinach as possible.
• Stir together spinach, 3/4 cup of the parmesan cheese, ricotta cheese, nutmeg, salt and pepper.
• Spread about 1/4 cup of the spinach mixture along entire length of each noodle; roll up noodles.
• Stand rolled noodles on end and slightly apart in a greased 9 x 13 baking dish.
• Pour spaghetti sauce over noodles.
• Bake, covered at 350 degrees for 30-45 minutes.
• Sprinkle with remaining 1/4 cup parmesan cheese and mozzarella cheese.
• Serve as is, or put in oven until cheese melts.
• Enjoy!

SPINACH LASAGNA ROLLS

Steps:

• Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly.
• Place, seam-sides down, in 9-inch sq. baking dish; top with sauce and remaining cheeses.
• Bake 30 min. or until heated through.

STUFFED LASAGNA SHELLS

Steps:

• Preheat oven to 350°F.
• Spray Bottom of your glass baking dish with non-stick cooking spray.
• Pasta:.
• *Use a large pot. Bring 6 cups of water and two tablespoons of butter (so shells don't stick) to a boil. Add salt if you want.
• *Return water to a boil. Boil for 10 minutes.
• *Remove from heat and drain well.
• In large bowl, beat egg. Stir in ricotta, 1 3/4 cups of the mozzarella, 1/2 cup of the Parmesan, the parsley, and the cooked meat of your choice.
• Assemble:.
• Spread 1 cup of the sauce in baking dish.
• Fill cooked shells with ricotta mixture arrange filled shells in baking dish.
• Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan.
• Cooking instructions:.
• Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

SPINACH LASAGNA ROLL UPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water until cooked through but firm to the bite, about 8 minutes; drain and lay noodles flat onto a flat surface.
• Heat olive oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 2 minutes. Transfer garlic to a large bowl; add spinach, ricotta cheese, mozzarella cheese, and salt. Stir mixture until evenly combined.
• Spread a heaping 1/4 cup of spinach mixture into the middle of each lasagna noodle. Roll noodle firmly around the filling. Arrange rolled noodles into a baking dish. Pour spaghetti sauce over the rolls. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil from dish and continue cooking another 5 minutes. Sprinkle Parmesan cheese over the rolls to serve.

BLACK BEAN AND SPINACH LASAGNA

Steps:

• Heat olive oil in large sauce pan, saute onions, celery, carrots & garlic until onions are transparent. Add tomatoes & oregano. Simmer for 1 1/2 - 2 hours. Stir in both cans of beans and heat through.
• Make bechamel -- heat olive oil, add flour & stir until bubbly. whisk in milk, cook & stir over medium heat until boiling. add salt and set aside to cool, stirring occasionally. Once it has cooled down a bit, stir in the spinach.
• Cook lasagna noodles according to package directions. Drain, rinse with cold water to cool down and lay out on towel until ready to assemble lasagna.
• Assembly: Spray 9 X 13 pan with non-stick spray, spread 1/4 of the sauce on bottom of pan, then layer with lasagna noodles, 1/3 of the spinach-bechamel mixture, 1/3 of the remaining sauce, and 1/3 of the cheese. repeat twice.
• Bake at 350 for about 45 minutes.
• Let sit about 15 minutes before cutting and serving.

SPINACH AND CHEESE LASAGNA RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine ricotta, cottage cheese, Italian blend cheese, spinach, eggs, salt and pepper until well combined. Spread half of one jar of marinara on the bottom of a 9x13-inch baking dish.
• Top sauce with 5 lasagna noodles so all of the sauce is covered.
• Spread half the cheese and spinach mixture over pasta and spread evenly. Place 6 slices of provolone cheese over the cheese and spinach mixture. Sprinkle on 1/2 cup mozzarella cheese.
• Repeat layers.
• Top with half a bottle of marinara.
• Layer on 5 more lasagna noodles. Top with remaining marinara and top with remaining mozzarella cheese.
• Cover with foil and bake for 60 minutes.
• Remove from oven and remove foil.
• Garnish with basil and parmesan cheese, if desired.