Best 3 Step Spinach Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

CLASSIC SPINACH LASAGNA



Classic Spinach Lasagna image

Make and share this Classic Spinach Lasagna recipe from Food.com.

Provided by mielhollinger

Categories     European

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb medium firm tofu
1/4 cup soymilk
1 teaspoon dried oregano
3 teaspoons dried basil
1 teaspoon salt
2 tablespoons lemon juice
4 cloves garlic, minced
1 small onion, chopped
2 cups spinach, chopped
4 -6 cups tomato sauce
cooked lasagna noodle
2 cups soy cheese, for topping (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • In a blender or food precessor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onions together until it achieves the consistancy of cottage cheese.
  • If the mixture is too thick, add a little water.
  • Stir in the chopped spinach and set aside.
  • Cover the bottom of lasagna pan with a thin layer of tomato sauce, then a layer of noodles.
  • Sprinkle half of the tofu mixture and 1/2 cup of the optional cheese.
  • Cover this with noodles and a layer of sauce.
  • Add the remaining filling, 1/2 cup of cheese, and a layer of sauce.
  • Add one more layer of noodles, and cover with sauce.
  • Top with remaining cheese.
  • Bake for 30-45 minutes.
  • Remove from oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 181.6, Fat 5.8, SaturatedFat 0.8, Sodium 1893.8, Carbohydrate 25.1, Fiber 5.2, Sugar 11.5, Protein 12.9

SPINACH-BASIL LASAGNA



Spinach-Basil Lasagna image

In the kitchen, my husband and I like to use classic ingredients in new ways. I came up with this lasagna one day and haven't made another type since. We love it! -Charlotte Gehle, Brownstown, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 9 servings.

Number Of Ingredients 11

1 large egg, lightly beaten
2 cups reduced-fat ricotta cheese
4 ounces crumbled feta cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil
2 garlic cloves, minced
1/4 teaspoon pepper
1 jar (24 ounces) pasta sauce
9 no-cook lasagna noodles
3 cups fresh baby spinach
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. Mix first 7 ingredients., Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 3 lasagna noodles, 3/4 cup ricotta mixture, 1 cup spinach, 1/2 cup mozzarella cheese and 2/3 cup sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Bake, covered, 35 minutes. Uncover; bake until lasagna is heated through and cheese is melted, 10-15 minutes. Let stand 5 minutes before serving. , Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 292 calories, Fat 12g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

SPINACH LASAGNA



Spinach Lasagna image

Equal parts indulgent and virtuous, this meatless lasagna from Mark Bittman will please everyone at the table. Serve it with a green salad on a weeknight, or alongside a platter of meatballs for Sunday dinner. And listen: We won't tell anyone if you use no-boil noodles or frozen spinach. It's all good either way.

Provided by Mark Bittman

Categories     dinner, casseroles, main course

Time 1h

Yield 6 servings or more

Number Of Ingredients 8

12 to 16 dried or fresh lasagna noodles
3 to 4 cups good tomato sauce
2 tablespoons extra virgin olive oil
3 cups cooked spinach, squeezed dry and chopped (about 1 1/2 pounds fresh)
1 1/2 cups ricotta
1 1/2 cups coarsely grated mozzarella
2 cups grated Parmesan
Salt and freshly ground black pepper

Steps:

  • If you're using dried pasta, bring a large pot of salted water to a boil. If you're using fresh pasta sheets, cut them into long wide noodles approximately 3 inches by 13 inches, or a size that will fit into your lasagna dish. Cook the noodles (6 at a time for dried noodles) until they are tender but still underdone (they will finish cooking as the lasagna bakes); fresh pasta will take only a minute. Drain and then lay the noodles flat on a towel so they won't stick.
  • Heat the oven to 400 degrees. Grease a rectangular baking dish with the olive oil, add a large dollop of tomato sauce and spread it around. Put a layer of noodles (use four) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta (use your fingers to spread it evenly), the mozzarella and the Parmesan. Season with salt and pepper if desired.
  • Repeat the layers twice, and top with the remaining noodles, tomato sauce, ricotta, mozzarella and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed. (The lasagna may be made ahead to this point, wrapped tightly and refrigerated for up to a day or frozen. Bring to room temperature before proceeding.)
  • Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 30 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 1451 milligrams, Sugar 6 grams

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.

PESTO ARTICHOKE SPINACH LASAGNA



Pesto Artichoke Spinach Lasagna image

This is not your average lasagna! EVERYONE loves this recipe, and it goes perfectly with a good crusty garlic bread.

Provided by Nimita Patel

Categories     European

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup pesto sauce (prepared or fresh)
1/2 cup pasta sauce (your favorite kind)
4 ounces cream cheese, softened
1 cup sour cream
1 (10 ounce) package frozen chopped spinach, chopped and squeezed dry
1 (13 3/4 ounce) can artichokes (small or quartered)
1/2 cup sun-dried tomato, chopped
1 1/2 cups fresh parmesan cheese, shredded, divided
9 lasagna noodles (cooked and drained according to package)

Steps:

  • Preheat oven to 350 degrees.
  • Mix pesto sauce and tomato sauce (mix to preference- if you like more pesto flavor use less tomato sauce).
  • Mix cream cheese, sour cream, and 1 cup parmesan cheese, until smooth and creamy. Mix in spinach, artichokes and sundried tomatoes, until artichokes are in small pieces.
  • Spread 1/3 cup pesto-tomato sauce onto bottom of greased casserole dish.
  • Lay three lasagna noodles over pesto-tomato spread, trimming if needed.
  • Spread 1/3 cup pesto-tomato sauce over noodles, followed by 1/3 of cream cheese/artichoke/spinach mixture.
  • Repeat two more layers.
  • Sprinkle 1/2 cup shredded parmesan on top layer.
  • If freezing- cover well and thaw before cooking.
  • Bake, uncovered, 20-25 minutes, until cheese is melted and noodles are heated through.

SPINACH LASAGNA



Spinach Lasagna image

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

8 ounces lasagna noodles
2 (26 ounce) jars of classico pasta sauce
16 ounces ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed
16 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese
2 large eggs
fresh parsley leaves, chopped
2 teaspoons basil
1 teaspoon oregano
1/2 teaspoon thyme

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

3 STEP SPINACH LASAGNA



3 Step Spinach Lasagna image

I developed this recipe by combining a Super Quick Lasagna recipe that does not require the lasagna noodles to be pre-cooked and a Spinach Lasagna recipe which is so delicious it can get anyone, like myself, who dislikes spinach to get their iron.

Provided by RobinW

Categories     European

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen spinach, thawed,drained (2 packages can be used if desired)
4 cups cottage cheese
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper
3 3/4 cups tomato sauce (or canned, diced tomatoes)
4 cups shredded mozzarella cheese
uncooked lasagna noodle
1 1/2 cups parmesan cheese

Steps:

  • Combine Spinach, Cottage Cheese, Egg Yolk, Pepper, Salt, 1/4 cup Tomato Sauce, and 2 cups Mozzarella Cheese.
  • Layer Lasagna in greased pan the following manner: Sauce, Noodles, Spinach Mixture, Sauce, Mozzarella Cheese (repeat these until the top layer).
  • Top Layer: Noodles, Spinach Mixture, Parmesean Cheese, Sauce, Mozzarella Cheese.
  • Bake Covered for 50 minutes in a 375 degree oven, then uncover and cook for an additional 5-10 minutes or until top is brown.

Nutrition Facts : Calories 329.9, Fat 19, SaturatedFat 11.2, Cholesterol 80.1, Sodium 1472, Carbohydrate 12.1, Fiber 2.4, Sugar 5, Protein 28.9

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #casseroles     #main-dish     #pasta     #oven     #easy     #european     #potluck     #kosher     #vegetarian     #italian     #lasagna     #dietary     #comfort-food     #inexpensive     #pasta-rice-and-grains     #taste-mood     #to-go     #equipment     #4-hours-or-less

Related Topics