Lasagna Recipe Spinach
Raymond Said:
What is a good spinach lasagna recipe? Something that will bring tears to my eyes with every bite?We Answered:
http://allrecipes.com/Recipe/Spinach-Las…good luck i love this stuff.
Willie Said:
What is your recipe for spinach and feta lasagna?We Answered:
Ingredients•1 28OZ JAR GARDEN-STYLE SPAGETTI SAUCE
•6 UNCOOKED DRIEd LASAGNA NOODLES
•1 15OZ CONTAINER RICOTTA CHEESE
•2 CUPS BABY SPINACH LEAVES, STEMS REMOVED
•1 6OZ JAR SUN-DRIED TOMATOES, DRAINED, CUT INTO 1/4" STRIPS
•8OZ MOZZARELLA CHEESE, SHREDDED
•1 4OZ FETA CHEESE, CRUMBLED
Directions
1.350 OVEN. SPRAY 11X7"BAKING DISH WITH COOKING SPRAY.
2.SPREAD 1/3 SAUCE ON THE BOTTOM OF DISH. LAY 3 NOODLES ON TOP OF SAUCE. TOP WITH 1/3 CUP SAUCE, RICOTTA CHEESE, SPINACH, TOMATOES, 1/2 THE MOZZARELLA CHEESE AND 1/2 THE FETA CHEESE. TOP WITH THE REMAINING 3 NOODLES. SPREAD THE REMAINING SAUCE EVENLY OVER NOODLES.
3.COVER, BAKE 60 MINUTES OR UNTIL NOODLES ARE TENDER AND HEATED THROUGH. UNCOVER PRINKLE WITH REMAINING CHEESE. BAKE 10 MINUTES LONGER OR UNTIL CHEESE IS MELTED. LET STAND 10 MINUTES BEFORE SERVING.
Elaine Said:
I am looking for a spinach lasagna recipe. Can you help me out?We Answered:
Lasagna1 pound each: ground beef and pork
lasagna noodles
1 package frozen spinach, thawed and chopped
3 cloves garlic, minced
8 ounces parmesan, grated
1 teaspoon each: thyme, basil, oregano
12 ounces mozzarella, grated
1 teaspoon salt
½ teaspoon pepper
8 tablespoons butter (1 stick)
8 tablespoons flour
4 cups chicken broth
Preheat oven to 350 degrees. In a large frying pan, saute beef and pork until almost cooked through. Drain most of the grease from the pan and add garlic, herbs, salt and pepper. Saute two minutes, then add spinach. Stir to mix well and set aside to cool slightly.
Cook lasagna noodles in boiling water according to package instructions. (You'll need nine, but I usually cook a few extra in case any break or tear.)
Meanwhile, melt butter and blend in flour over high heat in medium saucepan, whisking until smooth and bubbly. Add chicken broth and whisk until sauce thickens.
Add sauce to meat mixture, and place a thin layer on the bottom of a 9-by 13-inch baking pan. Place three lasagna noodles side by side and cover with half of the remaining mixture.
Repeat the noodles and the mixture, finishing with noodles. Top with grated cheese, place toothpicks at the outside corners and tent with foil. Bake for ½ hour, remove foil and bake another 15 minutes. Remove and allow to stand for at least 5 minutes before cutting.
nfd♥
Pearl Said:
Really good Lasagna recipe with Spinach?We Answered:
Chicken LasagnaIngredients
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
Bake 35 to 40 minutes in the preheated oven.
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Lasagna Alfredo Roll-ups
Ingredients
8 lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
21 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
Directions
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees F (190 degrees C).
Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted.
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Sausage Spinach Lasagna
Ingredients
12 uncooked lasagna noodles
1 pound sweet Italian sausage
2/3 cup chopped onions
1/2 tablespoon minced garlic
2/3 cup chopped fresh parsley, divided
3 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
2 cups water
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil leaves
1 pound part-skim ricotta cheese
1 (10 ounce) package chopped spinach, thawed and squeeze dried
1/2 cup grated Parmesan cheese
3 eggs
2 teaspoons garlic salt
1/4 teaspoon ground black pepper
3 cups shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
In lightly greased 9x13 inch baking dish, spread 2 cups sauce mix. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.
Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.
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Basic Lasagna
9 lasagna noodles
1 package frozen spinach, thawed, and squeeze dried
2 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 eggs, beaten
1/2 pound lean ground beef
2 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
2 teaspoons white sugar
salt and pepper to taste
3 (6.5 ounce) cans tomato sauce
Mae Said:
I have a recipe for spinach lasagna that calls for oven ready lasagna noodles but i want to use precooked onesWe Answered:
All that you would have to do is:1) Shorten your cooking time. Bake the lasagna until the centre is hot, and;
2) Lessen the amount of stock or tomato juice you would use in your sauce. You won't need all the extra water or stock to cook the pasta, so just cut back on it and you should be fine
You may also want to increase the amount of ricotta or cottage cheese in the recipe. The cheese will bind the pasta together a little better.
Hope this helps
Melinda Said:
I'm looking for a spinach lasagna recipe or an italian recipe with spinach. Thanks.?We Answered:
Artichoke Spinach LasagnaINGREDIENTS
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.