SPINACH LASAGNA III
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.
Provided by Robbie Rice
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 360 calories, Carbohydrate 41.2 g, Cholesterol 47.6 mg, Fat 13.5 g, Fiber 3.5 g, Protein 19 g, SaturatedFat 6.2 g, Sodium 875.4 mg, Sugar 8.1 g
PORK AND SPINACH LASAGNA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I like this recipe in particular because you can adjust it to fit your lifestyle. If you have the time and you choose to use fresh ingredients instead of frozen, it definitely works with this dish. The lasagna could easily be made ahead and even frozen. My kids much prefer alfredo sauce over a traditional red sauce and the Hidden Valley Ranch seasoning gives this dish a great twist while blending nicely with all the other ingredients.
Provided by kkmagtowle
Categories Weeknight
Time 1h5m
Yield 1 13X 9 lasagna, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan. Add the shallots and saute over medium heat until translucent. Add the carrot and celery and saute until slightly softened, about 5 minutes. Add in the cooked, drained spinach and corn, mix well to combine. Scrape vegetable mixture into bowl and set aside.
- In that same sauce pan brown 1 lb. ground pork, using a fork to break it into small pieces as you cook it over medium-high heat. Cook until sausage is browned, drain. Add white wine to pork and simmer until alcohol evaporates, about 5 minutes. Set aside.
- In a medium size bowl combine the Alfredo sauce with the Hidden Valley Ranch Seasoning mix. Add the sauce mixture to the cooked ground pork. Stir well to combine. Set aside.
- In a small bowl combine 3/4 cup of parmesan cheese with the Ricotta cheese, mix well.
- Now its time to assemble this yummy dish:.
- Heat oven to 400*F. Grease a 13"X9" pan. Line bottom with a layer of noodles, making sure noodles touch but do not overlap. Use a plastic spatula to cover noodles with 1/3 cup ricotta mixture. Layer 1/3 of vegetable mixture on top of ricotta. Spread 1 cup of Alfredo/pork sauce over vegetables. Repeat layering of pasta, cheese, veggies and sauce. Top with sauce and sprinkle with mozzarella and remaining parmesan cheese.
- Coat a large sheet of foil with nonstick cooking spray. Cover baking dish tightly with foil, sprayed side down. Bake 45 minutes or until noodles are tender and lasagna is hot in the center. Let the lasagna sit 10 minutes before serving.
Nutrition Facts : Calories 681.4, Fat 31.1, SaturatedFat 13.1, Cholesterol 85.7, Sodium 362.6, Carbohydrate 66.2, Fiber 5.3, Sugar 3, Protein 33.7
SPINACH-BASIL LASAGNA
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
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
OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES
This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Spinach Noodle Dinner Pasta Sausage Casserole/Gratin Cheese Week Frankenrecipe Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preparation:
- Position the rack in the upper third of the oven and preheat to 375°F.
- Make the sauce:
- In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
- Make the filling:
- In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
- Assemble the lasagna:
- Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
- Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
- Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
- Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
- DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.
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