Super Spinach Lasagna Recipes

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SPINACH LASAGNA

Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. -E. Marie Goetz, Morgantown, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12



Spinach Lasagna image

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.

Nutrition Facts : Calories 300 calories, Fat 8g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 753mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

12 uncooked lasagna noodles
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cartons (15 ounces each) fat-free ricotta cheese
1 large egg
1 large egg white
1 cup grated Parmesan cheese, divided
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups shredded part-skim mozzarella cheese
2 cans (15 ounces each) tomato sauce

SPINACH LASAGNA

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 16



Spinach Lasagna image

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.

2 tablespoons EVOO
2 tablespoons butter
2 cloves garlic, chopped
Two 28-ounce cans San Marzano tomatoes
2 cups passata or tomato sauce
A handful of fresh basil leaves, torn
1 small onion, peeled and halved
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry
1 1/2 pounds mozzarella, thinly sliced, thickly shredded or diced
3 cups fresh ricotta (cow or sheep's milk), drained
2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk)
2 egg yolks, lightly beaten
Freshly grated nutmeg, as needed
1 box no-boil flat lasagna noodles, such as Barilla, or 12 curly regular dried lasagna noodles

SIMPLE SPINACH LASAGNA

So yummy! You can also substitute ground turkey or another veggie for the spinach.

Provided by LSPACE

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 8

Number Of Ingredients 16



Simple Spinach Lasagna image

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.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g

1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
½ onion, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 ½ cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon black pepper
1 egg
8 ounces lasagna noodles

SUPER SPINACH LASAGNA

This vegetarian recipe "looks" long and hard, but is actually very easy to put together. Just enjoy a glass of wine (or two) while making it!

Provided by Maine-iac

Categories     Cheese

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 17



Super Spinach Lasagna image

Steps:

  • Cook noodles al dente, drain, rinse& let sit in cold water until needed.
  • Add olive oil and red pepper flakes to frying pan,.
  • Add onion, red pepper, and garlic, and cook until tender.
  • In a large bowl, combine sauté mix with spinach, mushrooms, mozzarella, ricotta, and 1/3 cup parmesan cheese, 1 T oregano, and eggs.
  • Mix well, and set aside.
  • In frying pan, melt butter, add flour making a paste, and stir for 2 minutes.
  • Slowly add milk and add 1/3 cup parmesan cheese, oregano, and salt& pepper.
  • Stir sauce over medium heat until thickened.
  • Coat lasagna pan with non-stick spray, then wipe gently with paper towel.
  • Add some white sauce to thinly coat bottom of pan.
  • Rotate rows of drained noodles, spinach mixture, and sauce.
  • Sprinkle last row of noodles with 1/3 cup parmesan cheese, and a few sliced mushrooms.
  • Bake at 350 degrees for 1 hour or so, until bubbling.

Nutrition Facts : Calories 779.1, Fat 57.4, SaturatedFat 32.4, Cholesterol 237.1, Sodium 1040, Carbohydrate 26, Fiber 4.4, Sugar 4.4, Protein 43

1 box lasagna noodle
2 tablespoons olive oil
1 pinch crushed red pepper flakes
1 large onion, chopped
1 red pepper, chopped
4 -5 cloves garlic, chopped
2 packages frozen spinach, thawed and drained of juice
1 can sliced mushroom, , or use fresh (, or use fresh)
1 (16 ounce) package shredded mozzarella cheese
1 (16 ounce) container ricotta cheese
1 cup parmesan cheese
2 tablespoons oregano
2 eggs, beaten
1/2-1 cup butter
1/2 cup flour
2 cups milk
salt & pepper

SUPER-FAST SPINACH, PESTO AND CHEESE LASAGNA

Categories     Cheese     Pasta     Bake     Vegetarian     Parmesan     Ricotta     Spinach     Fall     Fontina     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8



Super-Fast Spinach, Pesto and Cheese Lasagna image

Steps:

  • Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
  • Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
  • Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.

3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese

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