Spinach Lasagna
* 1/4 cup butter or margarine
* 1/4 cup all-purpose flour
* 1 1/2 teaspoons salt
* 2 1/2 cups milk
* 2 pkgs. (10 ounces each) frozen chopped spinach, cooked and drained
* 1/2 teaspoon ground mace or nutmeg
* 9 lasagne noodles, cooked
* 1 cup ricotta cheese or creamed cottage cheese
* 2 hard-cooked eggs, sliced
* grated Parmesan cheese
Preparation:
Melt butter in saucepan and stir in flour and salt until smooth and well blended. Gradually add milk; cook and stir until sauce begins to bubble. Continue to cook, stirring constantly, over low heat for 5 minutes. Combine 2 cups of sauce with spinach and mace or nutmeg and set aside. Pour half the remaining sauce into a greased 12x8x2-inch glass baking dish and cover with 3 lasagne noodles. Spread half the spinach mixture over noodles, dot with half the ricotta cheese and slices of 1 egg. Repeat layer of noodles, spinach, cottage cheese and egg. Top with remaining 3 noodles and pour remaining sauce over noodles. Sprinkle with Parmesan cheese and bake in a 375掳 oven for 35 minutes or until hot and bubbly. Let spinach lasagna stand at least 10 minutes before serving.
This spinach lasagna makes 6 servings.
World's Best Lasagna
INGREDIENTS (Nutrition)
* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese
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DIRECTIONS
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Lasagna recipe, or even spinach lasagna?
SPINACH LASAGNA
16 oz ricotta or cottage cheese
16 oz bag shredded Mozzarella
1 jar tomato sauce (any kind)
1 package lasagna noodles
10 oz frozen chopped spinach
1 tsp. dry minced garlic
1 tsp. dry minced onion
Preheat Oven to 350.
Thaw spinach under warm water and strain thoroughly. In mixing bowl, combine ricotta or cottage cheese, half of the shredded Mozzarella, garlic, onion and spinach. Spread a small amount of sauce on the bottom of a 13 x 9 pan; put a layer of dry (Uncooked) lasagna noodles, then a layer of half of the cheese mixture, another layer of sauce, noodles, and mixture; end with a layer of noodles, layer of sauce and rest of shredded cheese. Cover with aluminum foil and bake for 1 hour, removing foil at the last 5 to 10 minutes
Italian Sausage Lasagna
12 lasagna noodles, uncooked
1 pound italian sausage
1 medium onion, chopped
1 clove garlic, pressed
3 tablespoons dried parsley flakes, divided
1 (16 oz) can whole tomatoes, chopped %26amp; undrained
1 (15 oz) can tomato sauce
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon dried basil
1 (16 oz) container ricotta cheese
1/4 cup grated parmesan cheese
1 1/2 teaspoons dried oregano
2 cups (8 oz) shredded mozzarella cheese
2 tablespoons grated parmesan cheese
鈥?cook noodles according to package, drain %26amp; set aside.
鈥?remove casings from sausage. Cook sausage, onion %26amp; garlic in large skillet until sausage crumbles; drain.
鈥?stir in 2 tablespoons parsley, tomatoes, tomato sauce, sugar, basil %26amp; salt %26amp; bring to a boil. Reduce heat and simmer 45 minutes or until mixture is slightly thickened, stirring occasionally.
鈥?combine remaining 1 tablespoon parsley, ricotta cheese, 1/4 cup grated parmesan cheese %26amp; oregano; set aside.
鈥?spread 1 cup meat mixture in a lightly greased 13 x 9 x 2 baking dish. Top with 4 noodles, 1 cup ricotta cheese mixture, 2/3 cup mozzarella cheese %26amp; 4 more noodles. Spread remaining ricotta cheese mixture over noodles and top with 1 cup meat mixture, 2/3 cup mozzarella cheese %26amp; remaining 4 noodles. Top with remaining meat mixture and mozzarella cheese; sprinkle with 2 tablespoons parmesan cheese.
鈥?bake at 350 for 45 minutes or until bubbly. Let stand 10 minutes before serving. Serves 6.
Lasagna Alfredo Roll Ups --
INGREDIENTS
8 lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
21 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees F (190 degrees C).
Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.
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Simple Spinach Lasagna --
INGREDIENTS
1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles
DIRECTIONS
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.
Here is how I make my lasagna - it takes time but is well worth it:
Lasagna
One recipe Spaghetti Sauce (recipe to follow) or your favorite spaghetti/pasta sauce
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
Cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
Makes 8 servings
Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.
Spaghetti Sauce
Ingredients
1 pound bulk Italian sausage - I use a combination of sweet and hot Italian sausage
1 pound lean ground beef
1 pound smoked sausage - I prefer to use beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
2 teaspoons dried Italian seasoning, crushed
1 1/2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
2 ounces each shredded mozzarella and Provolone cheese
2 tablespoons shredded or grated Parmesan cheese
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)
Directions
In a large skillet cook the sausage, ground beef, smoked sausage, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
Meanwhile, in a 3-1/2- or 4-quart slow cooker or large pot, stir together undrained tomatoes, tomato paste, mushrooms, Italian seasoning, salt, and black pepper. Stir in meat mixture.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or simmer on low on the cooktop for a couple of hours. Stir in sweet pepper and cheeses; simmer until the cheese is melted and incorporated.
WA
I have a Spinach Lasagna recipe:
500g (1 Ib) Fresh spinach lasagne sheets
1/2 cup fresh basil leaves, coarsley chopped
2 tbs fresh breadcrumbs
3tbs pine nuts
2 teaspoons paprika
1 tbs grated parmesan
Roctoa Filling:
750g fresh ricotta
1/2 cup grated parmesan
freshly ground pepper
pinch of nutmeg
Tomato Sauce:
1 tbs olive oil
2 onions, chopped
2 cloves garlic, crushed
800g can crushed tomatoes
1 tbs tomato paste
B茅chamel Sauce:
60g butter
1.2 cup plain flour
2 cups milk
2 eggs, lightly beaten
1/2 cup grated parmesan
Directions:
1) Lightly grease a 25 x 32cm baking dish. Cut the pasta sheets into large pieces and cook, 2-3 at a time, in boiling water for 3 minutes. Drain and spread on damp tea towls until needed.
2) To make Ricota Filling:
Put the ricotta and parmesan cheeses, pepper and nutmeg in a bowl and mix together well. Set aside.
3) To make Tomato Sauce:
Heat the oil in a frying pan, add the onion and cook for about 10 minutes, stirring occasionally, until very soft. Add the garlic and cook for one more minute. Add the tomato and tomato paste and stir until well combined. Stir until the mixture comes to a boil. reduce the heat and simmer uncovered for 15 minutes, or until thickened, stirring occasionally.
4) To make B茅chamel Sauce:
Heat the butter ina small pan. When starting to foam, add the flour and stir for 3 minutes, or until just coloured. Remove from the heat; add the milk gradually, stirring after each addition, then return to the heat and stir until sauce boils and thickens. Remove from the heat and stir in the eggs. Return to moderate heat and stir until almost boiling, but do not boil. Add the cheese and season to taste. Put plastic wrap onto the surface to prevent a skin forming. Preheat the oven to 200C or 400F.
5)Put a layer of lasagne sheets in the dish. Spread with a third of the ricotta filling, sprinke with basil, then top with a third of the tomato sauce. Repeat the layers,finishing with pasta.
6) Pour over B茅chamel Sauce, spread until smooth, then sprinkile with combined breadcrumbs, pine nuts, paprika, and Parmesan. Bake for 45 minutes, or until browned. Leave for 10 minutes before serving. Then, SERVE AND ENJOY! :)
I never could of thought I would be able to type that much. Haha. Hope you try my recipe!
the basic things you need of course is the noodles cheese or cheeses and eggs- you can cook the noodles ahead of time but they have the no boil one out now one pounf of ricotta , mozzerella and grated cheese is what i use plus at least two eggs if you are making a lager amount add more cheeses and eggs the eggs is what hols them toghther. add your sauce to the bottom of a baking dish not to much layer the pan next with the noodles and than some cheese mixure than noodles and than sauce always end the top layer with the nooles and than more sauce on top whwn the noodles are soft and the sauce is hot and bubbly it is down about i hour at 350 temp take out and let set on the stove for about 10 mins and than serve -- you can you spincah noodles if you like , meat if you like but brown the meat and drain the grease it may take a little longer to bake with the meat if you add spinach make sure you defrost it first and drain well before adding the the mixuer it will become to soggy if you dont.
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