What is a good spinach lasagna recipe? Something that will bring tears to my eyes with every bite?

http://allrecipes.com/Recipe/Spinach-Las鈥?/a>


good luck i love this stuff.What is a good spinach lasagna recipe? Something that will bring tears to my eyes with every bite?
This has a nice THICK layer of spinach right in the middle. and ohhhhh myy is it goooooood








White Cheese Chicken Lasagna








INGREDIENTS:


9 lasagna noodles


1/2 cup butter


1 onion, chopped


1 clove garlic, minced


1/2 cup all-purpose flour


1 teaspoon salt


2 cups chicken broth


1 1/2 cups milk


4 cups shredded mozzarella cheese, divided


1 cup grated Parmesan cheese, divided


1 teaspoon dried basil


1 teaspoon dried oregano


1/2 teaspoon ground black pepper


2 cups ricotta cheese


2 cups cubed, cooked chicken meat


2 (10 ounce) packages frozen chopped spinach, thawed and drained


1 tablespoon chopped fresh parsley


1/4 cup grated Parmesan cheese for topping








DIRECTIONS





Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.





Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.





Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.





Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.





Bake 35 to 40 minutes in the preheated oven.What is a good spinach lasagna recipe? Something that will bring tears to my eyes with every bite?
Every time I make this, people ask me for the recipe. Even my friends who aren't a fan of artichokes or feta like it. I personally dont like rosemary too much but it's great in this recipe. It got great reviews (5 stars) on allrecipes.com.





Artichoke Spinach Lasagna





INGREDIENTS





cooking spray


9 uncooked lasagna noodles


1 onion, chopped


4 cloves garlic, chopped


1 (14.5 ounce) can vegetable broth


1 tablespoon chopped fresh rosemary


1 (14 ounce) can marinated artichoke hearts, drained and chopped


1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry


1 (28 ounce) jar tomato pasta sauce


3 cups shredded mozzarella cheese, divided


1 (4 ounce) package herb and garlic feta, crumbled








DIRECTIONS





Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.





Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.





Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.





Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.





Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Four Cheese and Spinach Lasagna





Kosher salt and freshly ground black pepper


12 dry lasagna noodles (not no-boil)


1/4 cup extra-virgin olive oil


2 cloves garlic, minced


1 (10-ounce) box frozen spinach, thawed


1 pound cottage cheese (about 1 3/4 cups)


4 ounces fresh goat cheese, softened


3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination


1 pound pre-shredded mozzarella, shredded (about 4 cups)


Finely grated zest of 1 lemon


1/2 teaspoon freshly grated nutmeg


1/8 teaspoon cayenne


1 large egg, beaten


4 cups tomato sauce, recipe follows, or your favorite jarred





Preheat the oven to 350 degrees F.


Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.





Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.





Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.





Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.





Tomato Sauce with Basil:


1/4 cup extra-virgin olive oil


4 large cloves garlic, smashed


2 (28-ounce) cans whole peeled tomatoes, with juices (about 7 cups)


1 teaspoon kosher salt


2/3 cup packed basil leaves


Freshly ground black pepper





Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.
Spinach lasagna, sometimes called lasagne Florentine,





Ingredients


* 1 pound fresh spinach (preferred) or 10 oz package of frozen spinach, thawed


* 1 T olive oil


* 陆 c onion, diced


* 陆 c carrots, shredded or diced


* 陆 c mushrooms, sliced


* 2 c ricotta cheese


* 1 t oregano


* salt


* 1 t pepper


* 2 c Alfredo sauce or b茅chamel sauce (if using Alfredo, you can replace up to 陆 c with milk or vegetable stock - just mix the sauce and milk before using)


* 陆 pound uncooked lasagna noodles


* 1 c mozzarella cheese, grated





Directions Heat oil, add onion, carrots, and mushrooms, and saut茅, stirring frequently, until onions are soft, about 5 minutes.


Meanwhile, prepare the spinach: if using fresh, wash, pat dry, de-stem (optional), and chop. If using frozen, thaw, drain, and squeeze out excess water.


Combine vegetables, spinach, ricotta cheese, oregano, a dash of salt, and pepper in the bowl. Set aside.


Preheat oven to 350.


Spread about 陆 c of sauce in bottom of the baking dish. Line with lasagna noodles, then spread about a third of the spinach mixture on the noodles. Add 陆 c sauce, then another layer of noodles, then a third of the spinach. Repeat with sauce, noodles, and spinach. Top with the rest of the sauce, then sprinkle with mozzarella.


Cover with aluminum foil and bake for 50 minutes. Turn off oven, remove cover, and leave lasagna in warm oven for another 15 minutes, until brown and bubbly. Let stand for a few minutes, and serve.