SPINACH ALFREDO LASAGNA
This casserole relies on a jar of store-bought Alfredo sauce to make it different from traditional tomato-based lasagnas. I came up with this recipe after eating a similar dish at a favorite Italian restaurant. While I'm browning the sausage, I soak the noodles in hot water instead of boiling them. It saves time and the dish turns out great. -Beth Stephas, Eagle Grove, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Soak the noodles in hot water for 15 minutes. , Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink. Drain noodles; set aside. Drain sausage; add the spinach, Alfredo sauce, salt and pepper. , In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13x9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 490 calories, Fat 29g fat (17g saturated fat), Cholesterol 104mg cholesterol, Sodium 828mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
CHICKEN AND SPINACH ALFREDO LASAGNA
A different, yet wonderful twist on normal lasagna!
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
- In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
- Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
- Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
Nutrition Facts : Calories 591.3 calories, Carbohydrate 22 g, Cholesterol 159.5 mg, Fat 43.7 g, Fiber 1.5 g, Protein 28.7 g, SaturatedFat 23 g, Sodium 846.8 mg, Sugar 2.4 g
SAUSAGE SPINACH ALFREDO LASAGNA
My husband does not like tomato sauce, so this is a delicious alternative. Spicy sausage gives it a kick!
Provided by Barb Abbey
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet over medium heat, cook the sausage until evenly brown. Drain, and mix in the spinach and Alfredo sauce. Season with pepper. Continue cooking until spinach and sauce are heated through.
- In a bowl, mix the Cheddar cheese, ricotta cheese, Parmesan cheese, and egg.
- In a 9x13 inch baking dish, layer 1/3 of the sausage mixture, 1/3 of the noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with mozzarella cheese.
- Cover, and bake 45 minutes in the preheated oven. Let stand 15 minutes before serving.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 17.3 g, Cholesterol 97.8 mg, Fat 33.3 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 15.6 g, Sodium 1027.7 mg, Sugar 2 g
GROUND BEEF SPINACH ALFREDO LASAGNA
With two types of sauces, ground beef, spinach and three kinds of cheese, this dish is super hearty and goes beyond the expected. When serving, be sure to scoop all the way down to the bottom of the slow cooker so everyone gets a good taste of all the yummy layers. -Deborah Bruno, Mira Loma, California
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in spaghetti sauce., In a small bowl, mix ricotta cheese, Parmesan cheese, parsley and pepper. Spread 1 cup meat mixture onto the bottom of an ungreased 5- or 6-qt. slow cooker. Arrange 4 noodles over sauce, breaking noodles to fit if necessary; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture., Top with 4 noodles, spinach, Alfredo sauce and 2 cups mozzarella cheese. Continue layering with 4 noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture. Add any remaining noodles; top with remaining meat mixture and mozzarella cheese., Cook, covered, on low 4-5 hours or until noodles are tender.
Nutrition Facts : Calories 757 calories, Fat 40g fat (23g saturated fat), Cholesterol 143mg cholesterol, Sodium 1362mg sodium, Carbohydrate 43g carbohydrate (13g sugars, Fiber 4g fiber), Protein 55g protein.
SPINACH TOMATO ALFREDO LASAGNA
The layers are like you would usually have them with tomato sauce, but the top noodles are topped with alfredo sauce. Good with texas toast and a tossed salad!
Provided by Leslie O
Categories One Dish Meal
Time 1h35m
Yield 1 13x9 dish
Number Of Ingredients 9
Steps:
- Preheat oven to 375* In large bowl combine spinach, ricotta cheese,mozzerella, 1/4 c parmesan, eggs, salt and pepper.
- In a 13x9in dish, pour 3/4c tomato sauce Layer 4 lasagna noodles over sauce.
- Spread half of the spinach cheese mixture over noodles.
- Top with 1c tomato sauce.
- Repeat layers and top noodles with alfredo sauce and 1/4c parmesan cheese.
- Cover and bake 1 hour, uncover and bake 10 more minutes.
- Allow lasagna to cool 10 minutes before serving.
Nutrition Facts : Calories 2934.1, Fat 196.8, SaturatedFat 118.1, Cholesterol 1110.3, Sodium 6894.4, Carbohydrate 98.3, Fiber 19.1, Sugar 37.6, Protein 204.8
SPINACH LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
SLOW-COOKER SPINACH ALFREDO LASAGNA
Creamy, cheesy Alfredo sauce layered with chicken and spinach makes this easy slow-cooker lasagna an elegant alternative to the classic Italian dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 10
Number Of Ingredients 7
Steps:
- Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
- Spray 5-quart oval slow cooker with cooking spray.
- In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
- In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
- Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.
Nutrition Facts : Calories 640, Carbohydrate 39 g, Cholesterol 165 mg, Fat 5 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 2 g, TransFat 1 g
SPINACH ALFREDO LASAGNA
Make and share this Spinach Alfredo Lasagna recipe from Food.com.
Provided by Brenda Nelson
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook the noodles.
- In a skillet brown the sausage then drain.
- Add the spinach, alfredo sauce, salt and pepper.
- In a bowl, combine the egg and cheddar, ricotta and Parmesan cheeses.
- In an ungreased 13-in x 9-in x 2-in pan, layer a third of the sausage mixture, noodles and cheese mixture.
- Repeat layers two times.
- Sprinkle with mozzarella cheese.
- Cover and bake at 350 for 45 minutes.
- Let stand for 15 minutes before cuting.
SPINACH AND TOMATO LASAGNA
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.
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