Four Cheese Spinach Lasagna Recipes

FOUR-CHEESE SPINACH LASAGNA

Steps:

• In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside. , In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook until cheese is melted, about 1 minute longer. Remove from the heat; stir in spinach. Set 1 cup aside. , In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. , Cover and bake at 375° for 35 minutes. Uncover; bake until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.

SPINACH, MUSHROOM, AND FOUR CHEESE LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
• In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.
• To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.
• In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.
• Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.
• Let rest for 10 to 15 minutes before serving. Serve hot.

SPINACH LASAGNA III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
• Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
• Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

FOUR CHEESE SPINACH LASAGNA

Steps:

• Heat oven to 350 degrees.
• Cook lasagna noodles to al dente, about 8 minutes.
• Drain noodles & hang to dry separately (so they do no stick to one another).
• Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling.
• Add thawed & drained frozen chopped spinach and cook for a few minutes.
• Remove spinach from heat and allow to cool.
• Mix together beaten egg, ricotta, goat cheese, ½ cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper.
• Spread bottom of 9 x 13 inch baking dish with about ½ cup of tomato sauce.
• Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping.
• Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles.
• Spoon ½- ¾ cup of tomato sauce on top of cheese/spinach mixture.
• Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce.
• On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and ¼ cup of Parmesan or Romano.
• Bake in pre-heated oven, uncovered, for 40 minutes.
• Allow cooked lasagna to cool for 25 minutes before cutting and serving.

FOUR CHEESE AND SPINACH LASAGNA FROM FOOD NETWORK KITCHENS

Steps:

• Preheat oven to 350.
• 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/Pecorni, 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 eg.
• Cover the bottom of a 9x13 inch casserole with a thin layer of tomato sauce.
• Cover with 3 of the noodles placed side-by-side, but not overlapping.
• Top with 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:.
• Put the olive and garlic in a saucepan and cook until fragrant, about 2 minutes. Add tomatoes and salt. Beak 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. Makes approximately 4 cups.

FOUR CHEESE AND SPINACH LASAGNA

Steps:

• 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.
• 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.

HEALTHY DIABETIC 4-CHEESE SPINACH LASAGNA ALA ELSWET

Steps:

• There are a lot of ingredients, but this is a very simple recipe almost anyone can prepare. Many people cannot use the type of lasagna noodles which one does not have to first boil, to use. The trick is to thoroughly cover the pasta sheets with sauce; without proper coverage, these sheets will not rehydrate correctly and you will be left with a mess! Begin with a 9" x 13" baking pan.
• Spray interior of pan lightly with olive oil flavored cooking spray and set aside.
• Preheat oven to 375F degrees.
• Lightly brown sausage/ground beef, stir pasta sauce and heat. Add in cubed fat free cream cheese and slow heat, stirring until melted. Set it aside; this is now your meat sauce.
• Beat the 3 eggs until well blended, add in the Parmesan cheese and blend. Add in 1 tablespoon italian seasoning and stir until evenly distributed. Set aside; this is your topping.
• In the 9x13 baking pan, begin with a 1/4 inch thick layer of your meat sauce. Working across the pan [as opposed to running it the long way], lay a single layer of lasagna noodles until the entire surface of the meat sauce layer is covered. Each layer should take 3 noodle sheets.
• Cover lasagna noodles with another 1/4 inch layer of meat sauce.
• Sprinkle cheddar cheese over meat sauce.
• Sprinkle 1/3 of the shredded spinach over the cheddar and top with 1/2 of your supply of sliced mushrooms, then the green onions, and half of your 2 ounces of minced black olives.
• Add another 1/4 inch layer of meat sauce, then another single layer of lasagna noodles, meat sauce, ricotta cheese this time, 1/3 of your spinach, the last of the mushrooms, and the last half of your minced black olives, reserving one tablespoon of the olives.
• Layer meat sauce, final layer of lasagna noodles, last of the meat sauce, your mozzarella cheese, and the last of your spinach.
• Take your topping mix [Parmesan, egg, and Italian seasoning] and gently spread over the top of the spinach layer with a spatula until evenly distributed. DO NOT STIR! Sprinkle with the last tablespoon of minced black olives.
• Cover pan with foil and slide into preheated oven. Bake for 50-60 minutes. Lasagna will be bubbly throughout.
• Remove foil and bake for an additional 5-7 minutes to lightly brown Parmesan topping, until cheese is melted.
• Serve with Recipe #174740, sliced, lightly buttered, and gently toasted.

FOUR-CHEESE SPINACH LASAGNA

Steps:

• In a skillet, saute the vegetables and garlic in oil until crisp-tender.
• Remove from the heat; set aside.
• In a heavy saucepan, whisk flour and milk until smooth.
• Bring to a boil; cook and stir for 2 minutes.
• Reduce heat; add 1/4 cup Parmesan cheese, salt and pepper.
• Cook 1 minute longer or until cheese is melted.
• Remove from the heat; stir in spinach.
• Set 1 cup aside.
• In a bowl, combine cottage cheese, mozzarella and Swiss.
• Spread 1/2 cup of spinach mixture into a greased 13 x 9 x 2 inch baking dish.
• Layer with 4 noodles, half of the cheese mixture and vegetables and 3/4 cup spinach mixture.
• Repeat layers.
• Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
• Cover and bake at 375 for 35 minutes.
• Uncover; bake 15 minutes longer or until bubbly.
• Let stand 15 minutes before cutting.

FOUR CHEESE AND SPINACH LASAGNA!

Steps:

• cook noodles.
• mix cheese.
• cook spinach.
• layer with sauce.
• cook for 45 minutes.