Spinach And Vegetable Lasagne Recipes

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth. Add 2-1/2 cups milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 1-1/2 cups Parmesan cheese, mustard, 1/4 teaspoon salt and hot pepper sauce; set aside., In a large nonstick skillet, saute the mushrooms, onions, carrots and garlic in oil until tender. Stir in spinach and remaining salt. Cook and stir for 2 minutes or until spinach is wilted; drain. , Remove from the heat; stir in 1-1/2 cups cheese sauce. Combine the remaining cheese sauce and milk. Spread half of the cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and half the vegetable mixture; repeat. Top with remaining noodles and cheese sauce. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.

Steps:

• Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.

Steps:

• Pour boiling water over the spinach in a sieve or colander to wilt it. Leave until cool enough to handle, then squeeze out any excess liquid. Heat the oil in a non-stick frying pan over a medium heat, add the garlic and soften for 1 min. Tip in the nutmeg and cook for 1 min more, then add the mascarpone, spinach, half the cream and half the parmesan. Season generously, stir well and set aside.
• Heat oven to 180C/160C fan/gas 4. Spread a third of the filling over the base of a 20 x 30cm baking dish, cover with 3 lasagne sheets, then add a layer of courgettes. Repeat twice more. Pour the remaining cream over the final layer and sprinkle over the remaining parmesan. Bake for 40-45 mins or until the sauce is bubbling and the pasta has no resistance when you push a skewer through. Rest for 5 mins, then serve.

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
• Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
• In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
• To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
• Cover with foil and bake for 40 minutes.
• Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
• Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
• Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.

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.

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.

Steps:

• Sauce: mix all the ingredients (except for noodles ) And 2/3 cup mozzarella in a large bowl.
• Lightly spray a 9x13 inch pan with nonstick cooking spray.
• Pour a thin layer of sauce on the bottom of the baking dish. Add ½ of the noodles, ½ of the remaining sauce, And repeat until all the noodles and sauce is used up.
• Top with the remaining mozzarella.
• Refrigerate overnight.
• Before baking, pour 1 ½ cups cold water around the edges of the pan, but not in the center.
• Bake lightly covered, at 350 degrees for 1 hour, 15 minutes.
• Let stand for 15 minutes.

Steps:

• Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
• Roast at 180C for around 45 minutes.
• While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
• For the spinach and ricotta mix, defrost the spinach in the microwave.
• Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
• Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
• Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
• If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!

Steps:

• Cover the bottom of a rectangle pan with sauce (just enough to cover.) I use the large deep foil pan. It is best to use a pan deep enough to leave room at the top, so that foil doesn't touch the lasagne and get stuck on the cheese.
• Put a layer of lasagna noodles (uncooked)--kind of overlap them. I usually overlap 4 to fit across the pan.
• Now put a layer of ricotta cheese. Spread thinly across the noodles.
• Pour on sauce.
• Then spinach and more sauce.
• Repeat: Noodles, ricotta, sauce, spinach, sauce. Noodles, ricotta, sauce, spinach, sauce.
• End with noodles.
• Pour sauce over.
• Then really end with grated mozzarella.
• Cover pan tightly with foil, put in oven at 350 degrees and cook about 1 hour and 15 minutes.
• Serve with a salad and some french bread (whole wheat is best!) and you have a great meal.

Steps:

• Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
• Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
• Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

Steps:

• Preheat oven to 375 degrees with rack in middle position.
• Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
• In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
• Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
• Spread 1 cup bechamel along the bottom of a 9-by-13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
• Remove lasagna from oven and let stand 20 minutes before slicing and serving.

Steps:

• In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
• Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
• Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
• Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
• Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.