Spinach And Tomato Lasagna Recipes

TOMATO AND SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees
• Mix ricotta, grated Romano cheese, eggs, sugar and pepper together until well blended and place in the refrigerator until needed.
• Slice tomatoes, season with salt pepper and grated romano cheese and roast at 350 degrees for 15 minutes.
• In a saucepan melt the butter, then add in flour. Stir mixture over low heat until it begins to smell a little like bread (as the flour cooks). Be careful not to let the mixture burn.
• In another sauce pan heat the vegetable stock until almost boiling, then add it to the butter / flour mixture (roux). Mix well getting all of the roux stuck in the corners blended in.
• Add in the milk, romano cheese and black pepper. Allow to simmer for 5 minutes, mixture will thicken as it simmers. If needed add additional milk or water to thin out your sauce. Allow sauce to cool but don't refrigerate it!
• In a large skillet or sauce pan add olive oil, garlic and spinach leaves and allow garlic to saute as spinach reduces.
• When the spinach is fully cooked place in a colander and let the liquid drain. Squeeze out any remaining liquid and set the spinach aside until needed.

SPINACH AND TOMATO LASAGNA

Steps:

• For the spinach: Thaw the spinach and place in a small saucepan. Heat uncovered until the spinach is warmed through and the moisture has evaporated, about 3-4 minutes. For the tomato sauce: Peel and finely chop the garlic and onion. Heat some of the olive oil in a skillet. Add the garlic and onions, and season with salt, pepper and nutmeg to taste. Season with oregano. Cook until the garlic and onions are translucent.
• Stir in the tomato paste and canned tomatoes and reduce slightly, while stirring continuously. Season with balsamic to taste. For the cheese mixture and sliced mozzarella: In a bowl, stir the quark with the Parmesan. Drain the mozzarella and slice.
• For assembling: Grease the baking dish. Layer the lasagna alternating between the pasta sheets, mozzarella slices, tomato sauce, cheese mixture and spinach. Continue layering until all the ingredients are used up. The final layer should be the tomato sauce sprinkled with the remaining cheese. Drizzle with olive oil. Bake in a 200°C (approximately 390°F) oven until hot, about 50 minutes. Serve garnished with fresh herbs if desired.

SPINACH LASAGNA

Steps:

• Cook noodles according to package directions. Rinse in cold water; drain well., In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese., In a 13x9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times., Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.

SPINACH AND TOMATO LASAGNA

Steps:

• Pre-cook the lasagna plates in boiling salted water, according to package directions. Drain, rinse, drain again and drizzle with 1 tablespoon of olive oil to prevent them from sticking together.
• Rinse the spinach and shake dry. Blanch in boiling salted water for 1 minute. Drain, rinse, squeeze out the excess water and chop coarsely.
• Peel the garlic and chop finely. Mix with the spinach and 1 tablespoon of olive oil. Season with salt and freshly grated nutmeg.
• Rinse the basil, shake dry and chop the leaves finely. Mix with the tomatoes and season with salt, 1 pinch of sugar and cayenne pepper.
• Grease a baking dish with the remaining oil. Alternately layer the lasagna plates, spinach and tomatoes, and finish with the pasta.
• Cut the mozzarella into slices and distribute onto the pasta. Shower with Parmesan and bake in a preheated oven at 200°C (approximately 400ºF) for about 25 minutes. Serve hot.

SPINACH AND TOMATO LASAGNA

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Microwave spinach in covered large bowl until completely thawed, about 15 minutes, stirring halfway through. Squeeze spinach dry, reserving 1/3 cup liquid. Pulse spinach in food processor until ground, 8 to 10 pulses, scraping down bowl every few pulses. Wipe out large bowl with paper towels. Transfer spinach to now-empty bowl; set aside. 2. Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes, ½ cup processed spinach, 1 teaspoon salt, and ½ teaspoon pepper and cook until slightly thickened, about 10 minutes. Off heat, stir in 3 tablespoons basil; set aside. 3. Process ricotta and reserved spinach liquid in food processor until smooth, about 30 seconds. Add Parmesan, remaining 3 tablespoons basil, eggs, 1½ teaspoons salt, and ½ teaspoon pepper and process until combined. Stir ricotta mixture into remaining processed spinach. 4. Cover bottom of 13 by 9-inch baking dish with 1¼ cups sauce. Top with 3 noodles and spread one-third of ricotta mixture evenly over noodles. Sprinkle with 2/3 cup mozzarella and cover with 1¼ cups sauce. Repeat twice, beginning with noodles and ending with sauce. Top with remaining 3 noodles, remaining sauce, and remaining 1 cup mozzarella. 5. Cover pan tightly with aluminum foil sprayed with vegetable oil spray and bake until bubbling around edges, about 40 minutes. Discard foil and continue to bake until cheese is melted, about 10 minutes. Cool on wire rack for 30 minutes. Serve.

SPINACH AND SUN-DRIED TOMATO BECHAMEL LASAGNA

Steps:

• Grease a 13 x 9-inch lasagna pan.
• Make the cream sauce in advance as 1-1/2 cups will need to be slightly cooled before adding into the ricotta cheese filling mixture.
• FOR THE BECHAMEL SAUCE; melt the butter in a medium saucepan over medium-high heat.
• Add in the flour; stir for 1 minute.
• Slowly add in the cream and milk, then cook over medium heat whisking constantly until bubbly and thickened.
• Remove 1-1/2 cups of the sauce and refrigerate until slightly cooled.
• To the remaining sauce mix in 1/3 to 1/2 cup Parmesan cheese and season with salt and black pepper to taste; set aside to spread on top of the lasagna.
• In a bowl combine the cheese filling ingredients until well combined.
• Mix in the cooled 1-1/2 cups bechamel sauce to the cheese mixture; reserve the remaining cheese sauce to spread on top of the lasagna noodles before baking.
• TO ASSEMBLE; place 4 noodles into the bottom of the greased baking dish.
• Spread half of the cheese filling over the noodles, then sprinkle 1-1/2 cups of shredded mozzarella over cheese filling, then 1/2 cup grated Parmesan cheese (can use more mozzarella cheese and/or Parmesan cheese if desired).
• Repeat with 4 noodles, remaining half of ricotta mixture, 1-1/2 cups mozzarella cheese, then 1/2 cup Parmesan cheese.
• Top with remaining 4 noodles.
• Spread the remaining reserved bechamel sauce over the top of the noodles.
• Set the baking dish onto a baking sheet then cover with foil.
• Bake uncovered in a preheated 350 degree F oven (bottom rack) for 30 minutes.
• Remove from oven then sprinkle 1 cup grated mozzarella cheese over the top then continue to bake for another 30 minutes or until hot and bubbly (or you may bake covered with foil for 30 minutes and uncovered for the remaining time).
• Allow to sit for at least 30 minutes or more before slicing.

SPINACH LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
• Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
• Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.
• Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.

SPINACH TOMATO ALFREDO LASAGNA

Steps:

• Preheat oven to 375* In large bowl combine spinach, ricotta cheese,mozzerella, 1/4 c parmesan, eggs, salt and pepper.
• In a 13x9in dish, pour 3/4c tomato sauce Layer 4 lasagna noodles over sauce.
• Spread half of the spinach cheese mixture over noodles.
• Top with 1c tomato sauce.
• Repeat layers and top noodles with alfredo sauce and 1/4c parmesan cheese.
• Cover and bake 1 hour, uncover and bake 10 more minutes.
• Allow lasagna to cool 10 minutes before serving.