Spinachlasagnaeasynoboilmethod Food

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PERFECT SPINACH LASAGNA



Perfect Spinach Lasagna image

This is a classic tried-and-true spinach lasagna recipe, simple and delicious. Whether you are a vegetarian or not, you will love this lasagna.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h40m

Number Of Ingredients 9

16 ounces ricotta cheese
2 (10-ounce) packages frozen spinach , thawed, drained well, and divided
1 cup grated Parmesan cheese, divided
1 large egg, beaten
1/2 teaspoon garlic powder
1/2 teaspoon salt
32 to 48 ounces spaghetti sauce, or marinara, store-bought or homemade
8 to 10 ounces lasagna noodles, cooked, cooled enough to handle
16 ounces mozzarella cheese, shredded

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.

Nutrition Facts : Calories 326 kcal, Carbohydrate 23 g, Cholesterol 67 mg, Fiber 5 g, Protein 21 g, SaturatedFat 9 g, Sodium 1106 mg, Sugar 7 g, Fat 17 g, ServingSize 12 Portions (12 Servings), UnsaturatedFat 0 g

THE BEST SPINACH LASAGNA RECIPE



The Best Spinach Lasagna Recipe image

Fresh ricotta, leafy spinach, white sauce, fresh pasta, and careful assembly of layers are key to producing the ultimate creamy, cheesy, spinach lasagna flavored with a hint of nutmeg.

Provided by J. Kenji López-Alt

Categories     Mains

Time 2h

Yield 10

Number Of Ingredients 20

For the Spinach:
2 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1 shallot, finely minced (about 1/2 cup)
6 medium cloves garlic, minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
2 pounds fresh flat or curly spinach leaves, washed and dried
For the Ricotta:
2 pounds fresh ricotta cheese (see note)
2 eggs
4 ounces finely grated Parmigiano-Reggiano cheese
1 teaspoon freshly grated nutmeg
For the White Sauce:
4 tablespoons butter
1/4 cup flour
1 quart (4 cups) whole milk
12 ounces grated low moisture mozzarella cheese
12 ounces grated Comté, Gruyère, or Emmenthaler cheese
For Assembly:
1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodles

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.

Nutrition Facts : Calories 653 kcal, Carbohydrate 42 g, Cholesterol 146 mg, Fiber 4 g, Protein 37 g, SaturatedFat 21 g, Sodium 874 mg, Sugar 9 g, Fat 38 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g

SPINACH LASAGNA



Spinach Lasagna image

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

12 uncooked lasagna noodles
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cartons (15 ounces each) fat-free ricotta cheese
1 large egg
1 large egg white
1 cup grated Parmesan cheese, divided
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups shredded part-skim mozzarella cheese
2 cans (15 ounces each) tomato sauce

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

SPINACH LASAGNA



Spinach Lasagna image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons EVOO
2 tablespoons butter
2 cloves garlic, chopped
Two 28-ounce cans San Marzano tomatoes
2 cups passata or tomato sauce
A handful of fresh basil leaves, torn
1 small onion, peeled and halved
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry
1 1/2 pounds mozzarella, thinly sliced, thickly shredded or diced
3 cups fresh ricotta (cow or sheep's milk), drained
2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk)
2 egg yolks, lightly beaten
Freshly grated nutmeg, as needed
1 box no-boil flat lasagna noodles, such as Barilla, or 12 curly regular dried lasagna noodles

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.

SIMPLE SPINACH LASAGNA



Simple Spinach Lasagna image

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

1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
½ onion, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 ½ cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon black pepper
1 egg
8 ounces lasagna noodles

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

EASY VEGETARIAN SPINACH LASAGNA



Easy Vegetarian Spinach Lasagna image

It's easy, it's cheesy, and it's vegetarian!

Provided by MOTTSBELA

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 12

cooking spray
9 lasagna noodles
1 bunch fresh spinach
1 (8 ounce) container ricotta cheese
½ cup shredded mozzarella cheese
1 egg, lightly beaten
1 pinch ground nutmeg
1 pinch dried basil
salt and ground black pepper to taste
1 cup pasta sauce
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
  • Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
  • Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
  • Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, Carbohydrate 36.8 g, Cholesterol 54.8 mg, Fat 10 g, Fiber 3.6 g, Protein 18.3 g, SaturatedFat 5.1 g, Sodium 442.7 mg, Sugar 5.6 g

SPINACH LASAGNA



Spinach Lasagna image

Traditional lasagna goes vegetarian when you substitute the meat for vegetables like spinach and zucchini. Layer this spinach lasagna with 3 types of cheese and bechamel sauce. You won't even miss the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 14

1/4 cup olive oil
1 small yellow onion, finely chopped
2 teaspoons coarse salt
2 pounds baby spinach
4 tablespoons unsalted butter
1/4 cup all purpose flour
1 quart milk
1 packed cup grated Parmesan (3 ounces)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini (about 1 pound), sliced lengthwise into 1/4-inch-thick planks
8 ounces no-boil lasagna noodles
6 ounces mozzarella, shredded
1/3 packed cup (1 ounce) grated Pecorino Romano

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.

SPINACH AND MUSHROOM LASAGNA



Spinach and Mushroom Lasagna image

This fully loaded vegetarian lasagna has two generous layers of sautéed mushrooms and spinach between creamy ricotta, tomato sauce and noodles and is great for a crowd. Grated fontina cheese is mixed with mild mozzarella for a little sharpness and nuttiness that highlights the mushrooms.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 16

Kosher salt
12 lasagna noodles (not no-boil)
3 tablespoons extra-virgin olive oil
8 ounces shiitake mushrooms, stems removed, caps thickly sliced
8 ounces cremini mushrooms, thickly sliced
1 16-ounce bag frozen chopped spinach, thawed, drained and squeezed dry
3 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme
Freshly ground pepper
1 pound fresh ricotta cheese (about 2 cups)
3/4 cup grated Parmesan cheese
1 large egg, beaten
1/4 cup chopped fresh parsley
4 1/2 cups marinara sauce (from two 24-ounce jars)
6 ounces shredded low-moisture mozzarella cheese (about 2 cups)
6 ounces shredded Italian Fontina cheese (about 2 cups)

Steps:

  • Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes. Drain and rinse under cold water. Separate the noodles with your fingers; set aside.
  • Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork.
  • Mix the ricotta, 1/2 cup Parmesan, the egg and parsley in a medium bowl. Season with 1/2 teaspoon salt and a few grinds of pepper.
  • To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer.
  • Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and Fontina. Spread 1 1/2 cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and Fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, Fontina and 1/4 cup Parmesan.
  • Cover the dish with foil, tenting it so it doesn't touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing.

SPINACH LASAGNA (EASY NO-BOIL METHOD)



Spinach Lasagna (Easy No-Boil Method) image

Traditional oven-baked layered lasagna, without the fuss of boiling the noodles! Comes out perfect every time. So delicious, and one of our top favorites. This lasagna is great served with a tossed salad and Mom's Onion Parmesan Bread recipe #109257 #109257, and a nice bottle of Italian Chianti or Lambrusco wine! Leftovers are yummy the following day, if you are fortunate enough to have any. NOTE: Please do not alter the liquid to solid ratio. Just follow the easy instructions for perfect lasagna, every time. P.S. Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served. Enjoy!

Provided by BecR2400

Categories     European

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground beef or 1 lb Italian sausage
1/2 cup finely chopped onion
32 ounces prepared spaghetti sauce (I use a 26 ounce jar of Classico spaghetti sauce, plus 6 ounces diced fresh or canned tomatoes)
8 ounces shredded mozzarella cheese (2 cups)
2 cups chopped fresh spinach (or frozen, no need to defrost)
1 cup ricotta cheese
2 eggs, slightly beaten
1/4 teaspoon garlic powder
8 ounces uncooked lasagna noodles
1/3 cup water
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • In large skillet or stock pot, brown ground beef and onion; drain.
  • Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
  • In medium bowl, combine mozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
  • In 13-by-9-inch baking dish, layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
  • Bake covered at 350 F for 45 minutes.
  • Remove foil from lasagna; sprinkle with Parmesan cheese.
  • Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
  • Let stand 10 minutes before serving. Yields 8 servings.
  • Serve with a tossed salad, Mom's Onion Parmesan Bread #109257 and a nice bottle of red wine (such as Italian Chianti, Lambrusco, or Red Rose). Any leftovers are great reheated the next day.
  • NOTE: Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served.

SPINACH LASAGNA



Spinach Lasagna image

Delicious vegetarian lasagna packed with healthy greens and lots of cheese.

Provided by Rachael Ray

Categories     cheese,dinner,Italian,vegetarian

Time 2h25m

Yield 6-8 servings

Number Of Ingredients 15

2 Tbsp extra-virgin olive oil
2 Tbsp butter
2 cloves garlic, chopped
2 28 oz. cans San Marzano tomatoes
2 cups passata or tomato sauce
1 handful fresh basil leaves, torn
1 small onion, peeled and halved
Salt and freshly ground black pepper
2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry
1 ½ lb(s) mozzarella, thinly sliced, thickly shredded or diced
3 cups ricotta, (cow or sheep's milk), drained
2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk)
2 egg yolks, lightly beaten
Freshly grated nutmeg, as needed
1 box no-boil flat lasagna, noodles such as Barilla or 12 curly regular dried lasagna noodles

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.

SPINACH LASAGNA BECHAMEL



Spinach Lasagna Bechamel image

This is from the new recipes from Moosewood Cookbook. I have not tried this, but am posting it to a request. I do not know how long to prepare, just guessed.

Provided by nancyal

Categories     Spinach

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

6 cups milk
1 cup butter
1 cup unbleached flour
salt and pepper
1/8 teaspoon nutmeg, freshly grated is preferred (optional)
1/4 cup vegetable oil or 1/4 cup butter
2 garlic cloves (minced or pressed)
2 cups of chopped onions
2 lbs spinach, rinsed, stemmed, and chopped
3/4 cup fresh parsley, chopped
1 lb ricotta cheese
2 eggs
2 cups parmesan cheese, freshly grated (5 oz)
2 cups mozzarella cheese, grated (8 oz)
1 (16 ounce) package lasagna noodles

Steps:

  • Sauce: Heat the milk until very warm but do not bring to a boil.
  • In another pan over medium heat, melt the butter.
  • Do not let the butter brown.
  • Whisk in flour and cook for 3 or 4 minutes, stirring constantly.
  • Gradually add the hot milk.
  • Continue to whisk until the sauce is thickened.
  • add the freshly grated nutmeg if using.
  • Sauté the garlic and onions in the butter or oil until the onions are translucent.
  • Stir in the spinach and 1/2 cup of the parsley.
  • Add a little water if the spinach is dry.
  • Cook until the spinach wilts then remove it from the heat; set aside.
  • Mix the remaining parsley, ricotta, eggs and 2/3 of the parmesan cheese together.
  • You may cook the lasagna until al dente or don't cook them at all.
  • Moosewood does not cook theirs, they just layer the raw noodles in the pan.
  • Oil a large casserole or lasagna pan.
  • Layer the ingredients as follows: 1 1/2 to 2 cups of sauce, 1/3 of the noodles, 1/2 of the spinach, all the mozzarella, 1 1/2 to 2 cups sauce, 1/3 of the noodles, all the ricotta mixture left, all of the spinach left, 1 1/2 to 2 cups of the sauce,the remaining noodles, the rest of the sauce, sprinkling the remaining parmesan cheese on top.
  • Cover the casserole and bake at 350°F for 45 minutes.
  • Uncover the casserole and bake for another 10 to 15 minutes.
  • Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 1339.1, Fat 80.1, SaturatedFat 44, Cholesterol 283.5, Sodium 1298.1, Carbohydrate 100.3, Fiber 7.3, Sugar 5.4, Protein 57.2

SPINACH LASAGNA RECIPE



Spinach Lasagna Recipe image

Feature a new star on the table with our Spinach Lasagna Recipe. Our scene-stealing Spinach Lasagna Recipe features cheesy spinach, noodles and mozzarella.

Provided by My Food and Family

Categories     Lasagna Recipes

Time 1h10m

Yield 9 servings

Number Of Ingredients 7

2 eggs, beaten
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
9 lasagna noodles, cooked

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.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

SKILLET SPINACH LASAGNA



Skillet Spinach Lasagna image

Quick and easy way to make lasagna!

Provided by Sharon Thomas

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 8

1 pound Italian sausage roll
8 lasagna noodles, broken into pieces
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups torn fresh spinach
½ cup ricotta cheese
4 ounces fresh mozzarella cheese, sliced
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 633.3 calories, Carbohydrate 52 g, Cholesterol 80.1 mg, Fat 32.7 g, Fiber 4.8 g, Protein 34.3 g, SaturatedFat 14.1 g, Sodium 1685.1 mg, Sugar 10 g

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LAZY 5-INGREDIENT NO-BOIL SPINACH LASAGNA RECIPE
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Instructions. Preheat the oven to 350F. Pour the pasta sauce in a large bowl, add 1 cup of water to it and mix to combine. No-boil lasagna noodles require extra 1 cup of water in the recipe as they cook together with the …
From melaniecooks.com


SPINACH LASAGNA RECIPE {VEGETARIAN LASAGNA WITH …
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Preheat oven to 390°F. Saute onions and garlic. Add crushed tomatoes, season, and cook for 15 min. Cook spinach. Mix with ricotta, egg, and parmesan. Assemble lasagna. Bake for 40 min until browned. This is just a …
From platedcravings.com


SPINACH AND RICOTTA ROTOLO (ITALIAN LASAGNA ROLL UPS)
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Heat oil in a 25cm/10" ovenproof skillet over medium high heat. (Note 6) Add garlic and sauté for 10 seconds then add onion. Cook onion until translucent and starting to turn golden, then passata, water, chilli flakes (if …
From recipetineats.com


SPINACH AND BEEF LASAGNA WITH RICOTTA CHEESE RECIPE
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Preheat oven to 350 F. Grease a 9-by-13-by-2-inch baking pan. The Spruce / Christine Ma. Heat extra-virgin olive oil in a large skillet over medium heat. The Spruce / Christine Ma. Add ground beef, onion, and mushrooms. …
From thespruceeats.com


OUR FAVORITE HEALTHY SPINACH RECIPES
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Baked spaghetti squash with cheddar and spinach. Spaghetti squash is a great alternative to pasta, and this particular recipe adds cheese and spinach to craft some healthy comfort food. If you ...
From healthline.com


10 BEST SEAFOOD LASAGNA WITH SPINACH RECIPES - YUMMLY
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Seafood Lasagna - Lasagne di Pesce DeLallo Foods. dry white wine, DeLallo Extra Virgin Olive Oil, garlic, mussels and 10 more. Seafood Lasagna Hungry Healthy Happy. leek, Dijon mustard, shredded cheddar …
From yummly.com


MEDITERRANEAN DIET SPINACH LASAGNA - FOOD WINE AND LOVE
In a skillet over medium heat, saute the onion and garlic in the olive oil until tender (about three minutes). Allow this to cool when done. Next, in a mixing bowl, blend together the ricotta cheese, egg, ½ cup of the Parmesan cheese and any desired seasonings. Stir in the cooled garlic and onion and then the spinach.
From foodwineandlove.com


SPINACH 101: NUTRITION FACTS AND HEALTH BENEFITS
Vitamins and minerals. Spinach is an excellent source of many vitamins and minerals, including ( 3 ): Vitamin A. Spinach is high in carotenoids, which your body can turn into vitamin A. Vitamin C ...
From healthline.com


MALABAR SPINACH – HEALTH BENEFITS, SIDE EFFECTS, TASTE, RECIPE
However, eating foods rich in vitamin C (like – sweet pepper, tomatoes, limes, lemons, cabbage, onions, or sweet potatoes) along with spinach can boost the absorption of these minerals. Additionally, lightly cooking spinach reduces the oxalic acid content. Taste. Although in a different family than spinach, the leaves taste just like regular spinach. READ …
From healthguidenet.com


HOW TO COOK FRESH SPINACH THE HEALTHY WAY | LIVESTRONG
Step 5: Season. Season the spinach to taste. Sprinkle on a little salt and pepper to enhance the flavor. Garlic, basil, turmeric or other fresh herbs and spices provide extra flavor and health benefits. Add a bit of oil for flavor, moisture and healthy unsaturated fats, but use it sparingly as it increases the calories.
From livestrong.com


TOP 10 SUPERFOODS: SPINACH - JOY BAUER
Spinach is filled with antioxidants, including vitamin C and beta-carotene, as well as lutein and zeaxanthin — a duo that acts like sunscreen for your eyes and guards against macular degeneration. One cup of fresh spinach leaves also provides almost double the daily requirement for vitamin K, which plays an important role in cardiovascular ...
From joybauer.com


HEALTHY SPINACH SIDE DISH RECIPES | EATINGWELL
Wilted Spinach with Garlic. 1. To make this easy wilted spinach recipe, simply give spinach a quick toss in hot, garlicky oil for the perfect quick and easy side dish for salmon, chicken or just about any main course. This versatile dish is ready in just 10 minutes so it's a …
From eatingwell.com


8 FOODS FOR SPINAL HEALTH - SPINEUNIVERSE
3. Omega-9 fatty acids including olive oil, sesame oil, and avocados are high in “good fats” and also bring anti-inflammatory properties. Just eat in moderation, since some of these foods can be higher calories than other nutritional categories. 4. Deep green vegetables, such as spinach, broccoli, and kale, can help reduce back pain by reducing inflammation in the …
From spineuniverse.com


SPINACH LASAGNA - DINNER AT THE ZOO
Cook the lasagna noodles according to package directions. Preheat the oven to 375 degrees F. Coat a 9"x13" pan with cooking spray. Spread a small amount of sauce on the bottom of the pan. Add a layer of noodles, then spread 1/3 of the cheese mixture over the noodles. Top the cheese mixture with 1/3 of the marinara sauce.
From dinneratthezoo.com


SPINACH IS THE SUPERFOOD OF THE MONTH FOR APRIL
Label with date and put in the freezer. Use for recipes that call for spinach in a cooked form. To cook it, boil, sauté, bake, or eat raw. To boil, place in a large pot of boiling water, cook 3-5 minutes, drain, and eat. To sauté, heat a pan with olive oil over medium heat; add spinach and cook until it wilts, stirring, about 2-3 minutes.
From lacrosseallergy.com


SPINACH NUTRITION, BENEFITS, USES, RECIPES AND SIDE EFFECTS …
Spinach nutrition also contains both chloroplast and chlorophyll. Because of this, studies have found that spinach acts as a potent cancer-fighting food by pulling out carcinogenic substances from the body, detoxifying the body, reducing inflammation and slowing free radical damage. ( 6) 2. Defends Against Heart Disease.
From draxe.com


EASY SPINACH LASAGNA (USE FROZEN OR FRESH SPINACH ... - SPEND …
Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well. Place 1 cup of sauce in the bottom of the prepared pan. Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce. Add 3 more lasagna noodles, remaining ½ of the spinach and cheese mixture, and ...
From spendwithpennies.com


SPINACH: OVERVIEW, USES, SIDE EFFECTS, PRECAUTIONS ... - WEBMD
Spinach is a vegetable. The leaves are used for food and to make medicine. Spinach is used for obesity, memory and thinking skills (cognitive function), fatigue, cancer, and …
From webmd.com


12 SUPERFOODS FOR GUT HEALTH AND MICROBIOME SUPERFOOD
Buying ground flaxseeds can speed up this process. Green bananas contain resistant starch for your microbes. Flaxseeds enhance the integrity of the gut barrier by promoting the production of mucus. Furthermore, studies involving mice suggest that flaxseeds reduce gut inflammation and protect against colon cancer.
From atlasbiomed.com


ALL ABOUT THE SPINACH SUPERFOOD - 2021 - MASTERCLASS
Spinach, known scientifically as spinacia oleracea is a green, leafy vegetable commonly eaten around the world. Spinach origins can be traced to central and western Asia, around the area known today as Iran. Spinach is a fairly hearty plant, able to survive moderate winters, and usually tastes best in early spring. This fact has made it popular with a number of different peoples …
From masterclass.com


SUPERFOOD: HEALTH BENEFITS OF SPINACH - MYRECIPES
Credit: Photography by:Beau Gustafson. Superfood: Spinach Tout. Leafy green spinach is loaded with an army of beneficial nutrients to protect the body from cancer and disease. Spinach has 13 flavanoids that help to fight cancer, protect against age related memory loss, and prevent heart disease. The magnesium in spinach helps to lower high ...
From myrecipes.com


HOW TO BOIL SPINACH: QUICK AND EASY RECIPE - HOW-TO-BOIL.COM
Contents. How to Boil Spinach (Step-by-Step Instructions) Step 1: Add Water to a Utensil. Step 2: Add Salt to the Water. Step 3: Bring the Water to a Boil. Step 4: Take Out Your Spinach and Remove the Stems. Step 5: Rinse Thoroughly …
From how-to-boil.com


FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
Food.com has a massive collection of recipes that are submitted, rated and reviewed by people who are passionate about food. From international cuisines to quick and easy meal ideas, Food.com is where you can find what youre craving.
From food.com


SPINACH: LEAFY GREENS BURSTING WITH VITAMINS - WEBMD
The Dirty Deets. I recommend that you eat two cups of dark, leafy greens each day. Two cups of spinach, at only 14 calories, offers more than 100 percent of your daily vitamin A …
From webmd.com


BEST CLASSIC SPINACH LASAGNA RECIPES | FOOD NETWORK CANADA
Directions. Step 1. Preheat oven to 350° F. Step 2. In a blender or food processor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onions together until it achieves the consistency of cottage cheese. If the mixture is too thick, add a little water. Stir in the chopped spinach and set aside. Step 3.
From foodnetwork.ca


BUILD YOUR FORD
2022 Ford Escape Hybrid. 2.5L Hybrid FWD/CVT. Actual fuel-consumption and range will vary. Range is calculated using 54.1-litre tank (excludes reserve) and estimated fuel consumption ratings of 5.4 city L/100km, 6.3 hwy L/100km, 5.8 combined L/100km, based on Government of Canada approved test methods.
From shop.ford.ca


MEAT LASAGNA WITH SPINACH AND SAUSAGE | CANADIAN LIVING
Preheat oven to 375°F (190°C). Meat Filling: Remove sausage from casing; crumble meat. In Dutch oven, cook sausage and beef over medium-high heat, breaking up with back of spoon, for about 5 minutes or until no longer pink; remove to plate. Spoon off all but 1 tablespoon (15 mL) fat from pot. Cook onion, carrot, celery, garlic, oregano, basil ...
From canadianliving.com


THE EASIEST SPINACH LASAGNA ⋆ 100 DAYS OF REAL FOOD
Preheat the oven to 375 degrees F. In a large bowl, mix the ricotta, mozzarella, ¾ cup of the Parmesan, spinach, egg, and salt. In a 13 x 9 inch baking dish, spread ¾ cup sauce on the bottom. Layer a few of the noodles on top. Spread a third of the cheese mixture on top of that and then another 3/4 cup sauce.
From 100daysofrealfood.com


SPINACH LASAGNA RECIPE | EASY SPINACH LASAGNA | CULTURED PALATE
Tomato Sauce. Brown meat and combine with tomato sauce. Set aside. In a greased 13 x 9 pan, starting with a bit of tomato sauce in the bottom to prevent sticking, layer: Lasagna noodles. Spinach filling. Tomato sauce. Mozzarella cheese. Bake at 350F for 1 hour.
From myculturedpalate.com


ULTRA-CREAMY SPINACH AND MUSHROOM LASAGNA | THE FOOD LAB …
Ricotta is a classic ingredient in an Italian-American lasagna, but I personally find the texture to be grainy and bland once cooked (mostly because store-bought ricotta just stinks). Instead, I use a trick I learned from Cook's Illustrated: Replace the ricotta with some whole fat cottage cheese pulsed in the food processor. It stays moist ...
From seriouseats.com


SUPER SPINACH ALTERNATIVES - WEBMD
ESHA Research, Food Processor Nutritional Analysis software. Melissa’s Great Book of Produce, Cathy Thomas, 2006. FDA web site. Melissa’s Great Book of Produce, Cathy Thomas, 2006. FDA web site.
From webmd.com


9 HEALTH BENEFITS OF SPINACH (AND FULL NUTRITION FACTS)
5) High In Fiber. A further advantage of spinach is that it has high fiber levels. 100 grams of this leafy green provides 3.6 grams of carbohydrate, but most of this—2.2 grams—is fibrous carbohydrate. In other words, over 60% of the carbs in spinach are from fiber.
From nutritionadvance.com


SPINACH LASAGNA RECIPE - IAN KNAUER | FOOD & WINE
Directions. Preheat the oven to 375°F. In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, garlic, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring ...
From foodandwine.com


6 HEALTH BENEFITS OF SPINACH, ACCORDING TO A NUTRITIONIST
Spinach also contains 45% of the daily need of folate, a B vitamin that helps form red blood cells and DNA. And spinach supplies 15% of the daily goal for both iron and magnesium, 10% for ...
From health.com


10 BEST SPINACH SIDE DISH HEALTHY RECIPES | YUMMLY
Arborio & Mushroom Fall Side Dish $5 Dinners. olive oil, baby bella mushrooms, fresh spinach leaves, olive oil and 10 more. Korean Spinach Side Dish - Sigeumchi Namul! Future Dish. salt, salt, spinach, sesame oil, minced garlic, soy sauce, sesame seeds and 1 more.
From yummly.com


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