SPINACH LASAGNA
Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. -E. Marie Goetz, Morgantown, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 300 calories, Fat 8g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 753mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
SIMPLE SPINACH LASAGNA
So yummy! You can also substitute ground turkey or another veggie for the spinach.
Provided by LSPACE
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g
SPINACH LASAGNA
My husbands favorite food. My mother-in-law gave me the recipe when we got married so that my husband wouldn't be without it. You can really put things in any order. Sometimes I put in a layer of the mozzarella in the middle. Sometimes I add sliced mushrooms or soy fake meat. The real secret is the more sauce and cheese, the better.
Provided by SweetAsHoney
Categories Lunch/Snacks
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 5
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
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
SUPER SPINACH LASAGNA
This vegetarian recipe "looks" long and hard, but is actually very easy to put together. Just enjoy a glass of wine (or two) while making it!
Provided by Maine-iac
Categories Cheese
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook noodles al dente, drain, rinse& let sit in cold water until needed.
- Add olive oil and red pepper flakes to frying pan,.
- Add onion, red pepper, and garlic, and cook until tender.
- In a large bowl, combine sauté mix with spinach, mushrooms, mozzarella, ricotta, and 1/3 cup parmesan cheese, 1 T oregano, and eggs.
- Mix well, and set aside.
- In frying pan, melt butter, add flour making a paste, and stir for 2 minutes.
- Slowly add milk and add 1/3 cup parmesan cheese, oregano, and salt& pepper.
- Stir sauce over medium heat until thickened.
- Coat lasagna pan with non-stick spray, then wipe gently with paper towel.
- Add some white sauce to thinly coat bottom of pan.
- Rotate rows of drained noodles, spinach mixture, and sauce.
- Sprinkle last row of noodles with 1/3 cup parmesan cheese, and a few sliced mushrooms.
- Bake at 350 degrees for 1 hour or so, until bubbling.
Nutrition Facts : Calories 779.1, Fat 57.4, SaturatedFat 32.4, Cholesterol 237.1, Sodium 1040, Carbohydrate 26, Fiber 4.4, Sugar 4.4, Protein 43
SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA
Categories Cheese Pasta Bake Vegetarian Parmesan Ricotta Spinach Fall Fontina Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
- Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
- Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.
SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA
No-boil noodles makes this delicious lasagna super speedy to put together. I use a potato ricer to quickly squeeze the spinach dry. Love eating my spinach this way!
Provided by Jean R
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Blend ricotta and Parmesan in a medium bowl. Season with a pinch of salt and pepper; stir in egg.
- Blend spinach and pesto in another medium bowl.
- Brush a 13x9x2" glass baking dish with oil. Spread 1 cup of the prepared pasta sauce in the dish. Arrange 3 noodles side by side on top of the sauce. Spread 1 1/4 cups ricotta cheese mixture over the noodles in a thin layer. Layer 1/3 of the spinach mixture on top of that. Repeat layering sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup of sauce.
- Cover lasagna with foil. Bake for 35 minutes. Uncover, sprinkle with Fontina cheese. Return to oven and bake until heated through and cheese on top is melted, about 15 minutes.
- Remove from oven and let stand for 10 minutes.
Nutrition Facts : Calories 350.6, Fat 25.1, SaturatedFat 15.4, Cholesterol 115.8, Sodium 545.9, Carbohydrate 6.8, Fiber 2.2, Sugar 1.4, Protein 25.7
SPINACH LASAGNA
Like there aren't enough spinach lasagna recipes already! This one comes from a Classico advertisement during the Superbowl season in 1993: Super Sunday Lasagna. This is a cheater recipe that uses sauce in a jar, but it is very tasty and easy to do. Use your favorite sauce; I'm fond of the Classico sauces because they aren't very sweet, but my favorite is Newman's Own Vodka Sauce. Feel free to experiment; adding more spices or some ground sausage or ground beef only improves the recipe. Usually one and a half jars of sauce is enough, but if you're using No Boil lasagna noodles, using both jars covers the noodles so they cook better.
Provided by Cooking Beast
Categories European
Time 1h10m
Yield 1 lasagna, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 410.6, Fat 19.7, SaturatedFat 10.3, Cholesterol 87.4, Sodium 935.5, Carbohydrate 36.6, Fiber 4.9, Sugar 13.5, Protein 21.3
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