Make Ahead Creamy Spinach Lasagna Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• Meanwhile, in medium bowl, stir together spinach, ricotta cheese, egg, garlic, salt, pepper and 1 1/2 cups of the Italian cheese.
• To assemble, place 4 cooked noodles in bottom of baking dish. Top with one-third of the Alfredo sauce (about 1/2 cup) and half of the spinach mixture. Repeat layers once. Top with remaining 4 noodles, Alfredo sauce and 1 1/2 cups Italian cheese. Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
• Bake 30 minutes. Uncover; bake 15 minutes longer or until bubbly around edges. Let stand 10 minutes before serving.

Steps:

• Heat oven to 400°F. In 2-quart saucepan, melt butter over medium heat. Stir in flour with whisk; cook and stir 2 minutes. Slowly beat in broth, whipping cream, 3/4 teaspoon of the salt and the nutmeg with whisk. Increase heat to medium-high; heat to boiling, stirring constantly. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat.
• In 12-inch nonstick skillet, heat oil over high heat. Add mushrooms; cook 6 to 8 minutes, stirring frequently, until browned and any liquid from mushrooms has evaporated. Reduce heat to medium. Add garlic; cook and stir 1 minute. Gradually add spinach, stirring constantly, and cook until wilted. Remove from heat. Stir in 2 1/4 cups of the cream sauce. Reserve remaining sauce.
• In medium bowl, mix ricotta cheese, 2 cups of the mozzarella cheese, the Parmesan cheese, egg, remaining 1/2 teaspoon salt and the pepper.
• To assemble: Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon 3/4 cup of the sauce into bottom of baking dish. Top with 3 of the lasagna noodles in single layer. Evenly top with 1 cup of the cheese filling and 1 1/3 cups of the spinach mixture. Repeat layers twice, starting with noodles and ending with spinach mixture. For final layer, top with 3 noodles; pour remaining 3/4 cup sauce over top, and sprinkle with remaining 1 cup mozzarella cheese. Cover with foil; bake 20 minutes. Remove foil; bake 20 to 25 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.
• To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to be able to lift assembled lasagna out of dish. Spray foil with cooking spray. Cover and refrigerate sauce and spinach mixture 30 to 40 minutes before making cheese filling and assembling lasagna. Stir 2 1/4 cups cream sauce into spinach mixture. Assemble lasagna in dish as directed; cover tightly with another layer of foil. Freeze unbaked lasagna about 8 hours or until completely frozen. Transfer frozen lasagna to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 400°F. Cover with foil and bake 20 minutes; remove foil. Bake 25 to 30 minutes or until heated through (165°F in center), bubbly and lightly browned. Let stand 15 minutes before cutting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
• Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
• Combine pasta sauce with milk in a medium bowl. Mix well.
• Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
• Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
• Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
• Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add creams. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/2 cup Parmesan cheese., In a large bowl, combine the ricotta cheese, spinach, carrot and remaining Parmesan cheese. , Spread 3/4 cup sauce mixture in a greased 13x9-in. baking dish. Layer with four noodles (noodles will overlap slightly), half of the ricotta mixture, 1 cup sauce and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining noodles, sauce and mozzarella cheese. Combine bread crumbs and butter; sprinkle over lasagna (dish will be full). , Cover and bake at 375° for 55 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Steps:

• Cook lasagna noodles al dente.
• In a skillet over medium heat, cook beef, sausage, onion, salt, and pepper until fully cooked.
• Add spinach and 1 cup of marinara sauce, and let simmer. Remove from heat.
• In a bowl, combine ricotta, Italian seasoning, and egg.
• Spread mixture over each lasagna noodle, then top with meat mixture. Roll up tightly and place in a disposable casserole dish.
• Let cool completely, then freeze up to 4 days.
• To bake, let thaw in the refrigerator during the day.
• Preheat oven to 350°F (180°C).
• Top with remaining 2 cups of marinara, cover tightly, and bake for 40 minutes.
• Uncover, and top with mozzarella and parmesan. Broil an additional 5 minutes or until cheese is melted to your preference.
• Enjoy!

Steps:

• Cook noodles according to package directions; drain. Meanwhile, preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray.
• In large bowl combine ricotta, pesto, eggs and Parmesan; stir in spinach. combine Alfredo sauce with wine.
• Arrange 3 noodles, overlapping slightly, in bottom of baking dish. Top with 1/2 of ricotta mixture, 1 cup mozzarella and 1/3 of sauce. Repeat with 3 noodles, remaining ricotta mixture, 1 cup mozzarella and 1/2 of the remaining sauce. Top with remaining 3 noodles, mozzarella and sauce. Sprinkle with breadcrumbs. Bake 45 minutes or until golden. Let stand 10 minutes before serving.

Steps:

• In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.

Steps:

• Preheat oven to 350 degrees F.
• In large skillet or stock pot, brown ground beef and onion; drain.
• Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
• In medium bowl, combine mozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
• In 13-by-9-inch baking dish, layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
• Bake covered at 350 F for 45 minutes.
• Remove foil from lasagna; sprinkle with Parmesan cheese.
• Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
• Let stand 10 minutes before serving. Yields 8 servings.
• Serve with a tossed salad, Mom's Onion Parmesan Bread #109257 and a nice bottle of red wine (such as Italian Chianti, Lambrusco, or Red Rose). Any leftovers are great reheated the next day.
• NOTE: Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served.