I'm looking for a spinach lasagna recipe or an italian recipe with spinach. Thanks.?

Family favorites get my vote. I can search the internet myself, I like recipes from experienced cooks. ThanksI'm looking for a spinach lasagna recipe or an italian recipe with spinach. Thanks.?
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.I'm looking for a spinach lasagna recipe or an italian recipe with spinach. Thanks.?
Everyone in my family loves this one and we tweak it to our own liking- I add mozzarella and tomatoes to my layers.


My brother makes it with a layer of sliced hardboiled eggs and bacon bits.


My Mom uses Ricotta and cottage cheese instead of goat and she adds sugar to the sauce.


You can get creative with this one! Have fun!





Spinach and goat cheese 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 crumbled goat cheese


grated Parmesan cheese





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, cover with goat cheese . Repeat layer of noodles, spinach and cheeses. 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.
my family always makes spinach lasagne.... they just add a cup of chopped spinach, frozen and drained to the ricotta chesse mixture..... you can also add it to the ricotta for manicotti, or stuffed shells... we also make homemade gnocci with spinach in it....
Spinach and Ricotta Cheese Balls





10 oz thawed frozen spinach


1 1/2 cup grated parmesan


1 1/2 cup ricotta


salt/whitle pepper


1 1/2 cup flour


2 eggs


2 egg yokes





Combine all ingredients and refridgerate for 2 hours.





Form 1 inch diameter cheese balls.





Coat in flour and deep fry at 375 for 3 minutes.
how about italian spinach dumplings? i got this recipe from the included link. enjoy!





INGREDIENTS





8 ounces frozen chopped spinach, thawed and drained


8 ounces ricotta cheese


3/4 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano cheese


2 tablespoons unsalted butter, melted


1/2 cup all-purpose flour


1 tablespoon plain dry bread crumbs


1 large egg, beaten with 1 large egg yolk


1/8 teaspoon freshly grated nutmeg


1 teaspoon plus 1 heaping tablespoon salt, preferably kosher


1/2 teaspoon freshly ground black pepper


4 tablespoons (1/2 stick)


unsalted butter


6 fresh sage leaves, quartered





1. In a medium-size bowl, combine the spinach, ricotta, the 3/4 cup Parmigiano-Reggiano, melted butter, flour, breadcrumbs, beaten eggs, nutmeg, 1 teaspoon salt, and the pepper. Mix well. Cover, and refrigerate for 1 hour.





2. In a stockpot, bring 4 quarts water to a boil.





3. While the water is heating, uncover the ricotta mixture. Scoop out 1 tablespoon of the mixture and quickly roll it into a ball. Flatten it slightly and place it on a piece of floured wax paper. Repeat with the rest of the mixture. Flour your hands while you work to avoid too much stickiness.





4. When the water comes to a boil, add the tablespoon of salt and drop in the dumplings. Boil for 5 minutes.





5. While the dumplings are boiling, in a small saucepan, melt the butter and add the sage.





6. Preheat the broiler.





7. Drain the dumplings, and transfer them to a flameproof 8 x 12-inch baking dish. Pour the butter and sage over them, and sprinkle the remaining 3 tablespoons Parmigiano-Reggiano over the top. Put the dish under the broiler just to brown the tops, 2 to 3 minutes. Serve immediately.





Serves 4.
MY LASAGNA IS JUST PASTA SHEETS FILLED UP WITH MINCED PORK AND ONIONS AND THEN A CHEESE SAUCE I DONT EAT IT BUT MY FAMILY DOES WHEN I COOK IT