Best Cooking Lights Spinach Lasagna Recipes

MEDITERRANEAN LASAGNA (COOKING LIGHT)

Steps:

• Preheat oven to 375°.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and sauté 5 minutes. Add artichokes and bell pepper, and sauté 3 minutes. Stir in beans, and remove from heat.
• Melt butter in a medium saucepan over medium heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended, and cook until slightly thick (about 4 minutes). Remove from heat. Add feta and 2 tablespoons Parmesan; stir until cheese melts.
• Spread 1/4 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce; top with half of leek mixture, half of spinach, 1/4 cup mozzarella, and 1/2 cup cheese sauce. Repeat layers, ending with noodles. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan.
• Cover and bake at 375° for 35 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.

SPINACH LASAGNA III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
• Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
• Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

SPINACH LASAGNA -- AMERICA'S TEST KITCHEN

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Microwave spinach in covered large bowl until completely thawed, about 15 minutes, stirring halfway through. Squeeze spinach dry, reserving 1/3 cup liquid. Pulse spinach in food processor until ground, 8 to 10 pulses, scraping down bowl every few pulses. Wipe out large bowl with paper towels. Transfer spinach to now-empty bowl; set aside.
• 2. Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes, ½ cup processed spinach, 1 teaspoon salt, and ½ teaspoon pepper and cook until slightly thickened, about 10 minutes. Off heat, stir in 3 tablespoons basil; set aside.
• 3. Process ricotta and reserved spinach liquid in food processor until smooth, about 30 seconds. Add Parmesan, remaining 3 tablespoons basil, eggs, 1½ teaspoons salt, and ½ teaspoon pepper and process until combined. Stir ricotta mixture into remaining processed spinach.
• 4. Cover bottom of 13 by 9-inch baking dish with 1¼ cups sauce. Top with 3 noodles and spread one-third of ricotta mixture evenly over noodles. Sprinkle with 2/3 cup mozzarella and cover with 1¼ cups sauce. Repeat twice, beginning with noodles and ending with sauce. Top with remaining 3 noodles, remaining sauce, and remaining 1 cup mozzarella.
• 5. Cover pan tightly with aluminum foil sprayed with vegetable oil spray and bake until bubbling around edges, about 40 minutes. Discard foil and continue to bake until cheese is melted, about 10 minutes. Cool on wire rack for 30 minutes. Serve.