Creamy Spinach Lasagna Recipes

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CREAMY SPINACH LASAGNA



Creamy Spinach Lasagna image

This tasty vegetarian lasagna is made special with spinach and Alfredo sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 9

12 uncooked lasagna noodles (12 oz)
2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1 container (16 oz) ricotta cheese
1 egg, slightly beaten
3 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
3 cups shredded Italian cheese blend (12 oz)
1 jar (15 oz) Alfredo pasta sauce

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
  • Meanwhile, in medium bowl, stir together spinach, ricotta cheese, egg, garlic, salt, pepper and 1 1/2 cups of the Italian cheese.
  • To assemble, place 4 cooked noodles in bottom of baking dish. Top with one-third of the Alfredo sauce (about 1/2 cup) and half of the spinach mixture. Repeat layers once. Top with remaining 4 noodles, Alfredo sauce and 1 1/2 cups Italian cheese. Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down.
  • Bake 30 minutes. Uncover; bake 15 minutes longer or until bubbly around edges. Let stand 10 minutes before serving.

Nutrition Facts : Calories 500, Carbohydrate 41 g, Fat 1 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1030 mg

CREAMY SPINACH LASAGNA



Creamy Spinach Lasagna image

This recipe is perfect for vegetarians and you can use any chopped frozen vegetable, such as broccoli, instead of spinach.

Provided by JackieOhNo

Categories     Spinach

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

9 lasagna noodles
1 (15 ounce) container part-skim ricotta cheese
1 (7 ounce) container pesto sauce, about 3/4 cup
2 eggs
1/3 cup shredded parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed, squeezed dry
1 (16 ounce) jar alfredo sauce
1/2 cup white wine
3 cups shredded part-skim mozzarella cheese (12 oz.)
2 tablespoons Italian seasoned breadcrumbs

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray.
  • In large bowl combine ricotta, pesto, eggs and Parmesan; stir in spinach. combine Alfredo sauce with wine.
  • Arrange 3 noodles, overlapping slightly, in bottom of baking dish. Top with 1/2 of ricotta mixture, 1 cup mozzarella and 1/3 of sauce. Repeat with 3 noodles, remaining ricotta mixture, 1 cup mozzarella and 1/2 of the remaining sauce. Top with remaining 3 noodles, mozzarella and sauce. Sprinkle with breadcrumbs. Bake 45 minutes or until golden. Let stand 10 minutes before serving.

Nutrition Facts : Calories 454.8, Fat 21.1, SaturatedFat 12.6, Cholesterol 122.2, Sodium 740.9, Carbohydrate 27.8, Fiber 1.9, Sugar 2.4, Protein 35.2

CREAMY SPINACH AND MUSHROOM LASAGNA



Creamy Spinach and Mushroom Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 23

1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
All-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, cleaned and quartered
1 medium onion, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream, at room temperature
1 3/4 cups whole milk, at room temperature
1/3 cup all-purpose flour
2 cups grated Pecorino Romano
2 cups shredded mozzarella
Two 5-ounce bags baby spinach, coarsely chopped
1/4 packed cup chopped fresh basil
2 cloves garlic, minced
1 recipe Fresh Pasta, recipe follows, or nine 8- by 5-inch fresh lasagna noodles
1 1/2 cups shredded mozzarella
Extra-virgin olive oil, for drizzling
2 cups cake flour
1 cup all-purpose flour, plus extra for dusting
4 large egg yolks, at room temperature
1/8 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9- by 13- by 1-inch glass or ceramic baking dish. Set aside.
  • For the vegetables: In a large nonstick skillet, heat the oil over high heat. Add the mushrooms, onions, salt and pepper. Cook, stirring frequently, until the onions are soft and any liquid from the mushrooms has evaporated, about 20 minutes.
  • For the sauce: In a heavy-bottomed 5-quart saucepan, bring the cream, milk and flour to a simmer over medium heat, whisking constantly for 3 minutes. Reduce the heat to low. Add the Pecorino and the mozzarella. Whisk until the cheeses have melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, garlic, salt and pepper.
  • Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.
  • Cut the Fresh Pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine adjusting the setting each time until the pasta is about 1/16-inch thick. Cut the pasta into six 12- by 4-inch rectangles (reserve any pasta trimmings for another use). The pasta dough can also be rolled out by hand. Cut the chilled dough into quarters and using a rolling pin, roll out the dough until 1/8 to 1/16-inch thick.
  • Spread 1 cup of the sauce over the bottom of the prepared baking dish. Arrange 2 sheets of pasta on top in a single layer. Spread 2 cups of the sauce over the pasta sheets. Repeat the layers with the remaining pasta sheets and sauce, ending with the sauce. Sprinkle with mozzarella. Drizzle with olive oil and bake until the filling is bubbling and the top is golden, 30 to 35 minutes. Cool for 20 minutes. Cut into squares and serve.
  • Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
  • Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

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