Steak And Spinach Lasagna Food

BEEF AND SPINACH LASAGNA

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese., Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.

SPINACH AND BEEF LASAGNA WITH RICOTTA CHEESE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Grease a 9 x 13 x 2-inch baking pan.
• Heat extra-virgin olive oil in a large skillet over medium heat.
• Add ground beef, onion, and mushrooms. Cook until ground beef has browned and onion is tender, stirring frequently.
• Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon of the salt, and black pepper.
• Stir to blend and continue cooking for about 2 minutes, stirring constantly.
• Gradually stir in milk, tomato sauce, and water. Stirring constantly, bring mixture to a boil; remove from heat.
• In a bowl, beat egg with remaining 1/2 teaspoon salt.
• Stir in well-drained (and squeezed) spinach and ricotta cheese.
• Spoon about one-third of the meat mixture into prepared baking dish.
• Arrange half of the lasagna noodles over the meat mixture.
• Top the noodle layer with the entire spinach-ricotta mixture.
• Then top with another one-third of the meat mixture and all of the mozzarella cheese.
• Finish with remaining lasagna noodles and remaining meat mixture.
• Sprinkle lasagna evenly with Parmesan cheese.
• Bake lasagna for about 40 to 45 minutes. Let lasagna stand for about 10 minutes before serving.

STEAK AND SPINACH LASAGNA

Steps:

• Begin the meat sauce by whirring the tomatoes in the food processor to a puree of the texture you prefer; set aside.
• If you are using un-ground steak, trim the meat of fat and gristle and grind it (we use the food grinder attachment on our KitchenAid).
• In a heavy pan or pot, sauté the ground meat until browned, about 15 minutes.
• Add the chopped onion, mushrooms, and garlic and sauté until the onion is transparent.
• Add salt and pepper to taste, oregano, brown sugar, balsamic, and the tomato puree, and bring to a boil; reduce temperature, cover, and simmer for 30 minutes then uncover and let reduce until thickened, another 15 minutes, then set your meat sauce aside (can be made a day ahead and stored in refrigerator).
• Begin the cheese sauce by melting the butter in a saucepan over low heat, then while whisking sprinkle in the flour, salt, white pepper, nutmeg, and cayenne or Tabasco (if using); cook, whisking or stirring, for 1 minute.
• Raise temperature to medium-high and gradually add milk, whisking continually, until well-incorporated; bring to a light boil then reduce heat to low and cook while stirring for 1 minute.
• Remove sauce from heat, stir in the cheddar and Parmesan until cheeses melt; set aside (can be made a day ahead and stored in refrigerator - microwave cheese sauce for 2 to 3 minutes to make it easier to spread when assembling the lasagna).
• Cook the lasagna noodles according to package directions.
• Preheat oven to 350 degrees F; lightly oil the bottom of a 11x9-inch baking dish or lasagna pan.
• Begin assembling the lasagna (3 layers pasta, two layers of sauce mixtures): cover the bottom of the pan with one layer of 3 cooked lasagna noodles, then spread noodles with half of the meat sauce, then cover meat sauce with half of the cheese sauce.
• If using frozen and thawed spinach, press or squeeze as much liquid out of it as possible; sprinkle cheese layer with the chopped fresh basil, then spread the fresh or frozen spinach over.
• Top with another layer of 3 pieces cooked pasta, spread with remaining meat sauce, then remaining cheese sauce, and top with the final layer of 3 pieces cooked pasta.
• Combine the grated cheddar and Parmesan in a bowl, then sprinkle it over the top of the lasagna.
• Bake at 350 degrees F for 45 minutes and the cheeses are bubbly and golden; remove from oven, let stand for 10 minutes, and serve with salad, garlic bread, and balsamic roasted asparagus.

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.

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 & GROUND BEEF LASAGNA

Steps:

• Brown ground beef in pan over medium-high heat. Add tomato sauce (reserving a tablespoon) and oregano. Simmer until heated through. Remove from heat.
• In a bowl, mix spinach, ricotta cheese and 1/8 cup Parmesan cheese together. Set aside.
• Fresh lasagna noodles are preferred, but you can use oven-ready noodles too. In a 9x13 pan, spray lightly with vegetable oil. Add the remaining tomato sauce (mixed with a little water) to the 9x13 pan.
• Start the first layer of lasagna noodles, topped by a sprinkling of mozzarella cheese. Follow with the meat mixture, then lasagna noodles. Another sprinkling of mozzarella cheese, topped by the spinach mixture and lasagna noodles. Finish the top layer with the remaining cheeses.
• Bake covered at 375 F for 45 minutes, then uncover and broil until golden on top (about 10 to 15 minutes).
• Let stand for 5 minutes before cutting and serving. Enjoy!

LASAGNE BOLOGNESE WITH SPINACH

Steps:

• Make Sauce:
• Heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes. Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, 6 to 10 minutes. Stir in wine, milk, tomato paste, thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.
• Make ricotta filling:
• Put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.
• Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper. Transfer 1 1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside. Whisk spinach into remaining filling with remaining 1/2 cup milk.
• Assemble and bake lasagne:
• Preheat oven to 375°F with rack in middle.
• Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat noodles dry).
• Spread 1 1/2 cups bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between. Spread half of spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat. Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup parmesan.
• Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes. Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.

SPINACH LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
• Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
• Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.
• Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.

SEAFOOD-SPINACH LASAGNA

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add scallops; cook 2 minutes, stirring constantly until firm and opaque. With slotted spoon, remove to medium bowl. Add crabmeat and shrimp; cover and refrigerate. In same skillet, cook onion and garlic 4 to 5 minutes, stirring occasionally, until onion is softened. Reduce heat to low; stir in cream cheese until softened. Beat in Alfredo sauce and wine with wire whisk; remove from heat.
• In medium bowl, stir together ricotta cheese, 2 cups of the cheese blend, the spinach, basil and egg; set aside.
• Spread 1/2 cup of the cream cheese sauce in baking dish. Top with 3 noodles. Spread half the ricotta mixture (about 1 1/2 cups) and one-third of the seafood mixture (about 1 cup) over noodles; spread with 2/3 cup of the cream cheese sauce. Top with 3 noodles, remaining ricotta mixture, half the remaining seafood mixture and 2/3 cup of the cream cheese sauce. Top with remaining noodles, seafood and cream cheese sauce.
• Cover with foil. Bake 40 minutes; uncover and sprinkle with remaining 1 cup cheese blend. Bake uncovered about 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

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.

SKILLET SPINACH LASAGNA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix noodles into sausage.
• Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. Add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. Let lasagna stand for 5 minutes; top with Parmesan cheese.

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.