Best Spinach And Sun Dried Tomato Bechamel Lasagna Recipes

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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

THE BIG LASAGNA



The Big Lasagna image

Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don't have the time to make each component or can't find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you'll find that it's grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)

Provided by Samin Nosrat

Categories     dinner, casseroles, noodles, pastas, project, main course

Time 2h30m

Yield One 9-by-13-inch lasagna (8 to 12 servings)

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil (if using fresh spinach)
1 pound fresh mature spinach, washed and ends trimmed, 1 pound baby spinach, or 1 1/2 cups frozen spinach, thawed
Fine sea salt
2 pounds whole-milk or part-skim ricotta (about 4 cups)
6 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (2 cups)
3 ounces freshly grated Parmesan, Asiago or Grana Padano (1 heaping cup)
20 large fresh basil leaves (from 1 bunch), finely chopped (about 3/4 cup), 2 tablespoons finely chopped fresh Italian parsley or chives, 1 teaspoon finely chopped fresh thyme or marjoram or 1 teaspoon dried Italian seasoning
1/2 cup unsalted butter (1 stick)
1/2 cup all-purpose flour
4 cups whole milk
Fine sea salt
Freshly ground black pepper
Ground nutmeg (optional)
4 1/2 cups Simple Tomato Sauce or 32 ounces store-bought marinara sauce (preferably without added sugar)
Fine sea salt
1 recipe Homemade Lasagna Sheets, 16 fresh store-bought lasagna sheets, 2 (9-ounce) packages dried lasagna noodles (preferably without curly edges) or no-boil noodles (boiled until al dente)
1 1/2 ounces grated Parmesan, Asiago or Grana Padano (1/2 cup)
3 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (1 cup)

Steps:

  • Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.
  • While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.
  • Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)
  • Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform - the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.
  • Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You'll have about 3 1/2 cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)
  • Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.
  • If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.
  • Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.
  • Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water's surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.
  • Spoon about 3/4 cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.
  • Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They'll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.
  • Crumble about 1/3 of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.
  • Spread about 1/3 of the tomato sauce over next layer and cover with pasta.
  • Spread about 1 cup béchamel evenly over next layer, sprinkle with 1/4 cup grated Parmesan, and cover with pasta.
  • Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)
  • For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.
  • After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.
  • Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

SUN-DRIED TOMATO AND SPINACH CREAM SAUCE



Sun-Dried Tomato and Spinach Cream Sauce image

Make and share this Sun-Dried Tomato and Spinach Cream Sauce recipe from Food.com.

Provided by Nay78

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 -3 large chicken breasts, diced
3 tablespoons olive oil
1 cup fresh spinach, chopped
12 ounces sun-dried tomatoes
1 bunch green onion
3 garlic cloves, minced
8 fresh basil leaves, thinly sliced
3 tablespoons flour
2 cups white wine
1 1/2 cups chicken stock
4 ounces cream cheese
1/4 cup mozzarella cheese, shredded
1/4 cup parmesan cheese
3/4 cup heavy cream
1/4 cup butter
pasta, cooked
2 tablespoons parmesan cheese (optional)

Steps:

  • Saute` chicken breast pieces and set aside.
  • In a very large skillet or pot, saute` spinach, sun-dried tomatoes, and green onions in olive oil for 5 minutes or until the white of the onions are translucent. Add the garlic and basil. Continue to saute` for 1-2 minutes. You may need to add a bit more olive oil if the mixture is dry. Add the flour and saute until very light brown.
  • Add the wine, slowly, constantly stirring until thickened. Add the chicken stock and simmer 10-15 minutes.
  • Stir in the cheeses until melted.
  • Add the cream and butter at the end, heating only until butter is melted and cream is warmed. Top over the pasta of your choice and Parmesan cheese if you like.

Nutrition Facts : Calories 1004.2, Fat 61.9, SaturatedFat 29.8, Cholesterol 182.9, Sodium 2309.5, Carbohydrate 64.2, Fiber 11.7, Sugar 35.8, Protein 38.2

SPINACH AND SUN-DRIED TOMATO PASTA



Spinach and Sun-Dried Tomato Pasta image

I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.

Provided by madball911

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
2 tablespoons pine nuts
1 tablespoon olive oil
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
¼ cup grated Parmesan cheese

Steps:

  • In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
  • Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
  • Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
  • Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
  • In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 52 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 6.1 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 386.1 mg, Sugar 4 g

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



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

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