Spinach Sausage Cannelloni Lasagna Recipe 445

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ITALIAN SAUSAGE SPINACH CANNELLONI



Italian Sausage Spinach Cannelloni image

This is the recipe I made (and froze) for my husband and my first night in our apartment after we got married. It comes from Land O'Lakes Recipe Collection Pasta! published in 1992. My mom made this when I was younger, and my sister and I requested it simply for the tomato sauce on pasta. To avoid having to boil the manicotti tubes, simply double the bechamel and tomato sauces. I've made it that way and it works perfectly. Otherwise the noodles tend to stick together closed making filling them impossible. This recipe is completely worth the time and effort!

Provided by JanieTeachGal

Categories     One Dish Meal

Time 1h45m

Yield 1 13x9 inch pan, 8 serving(s)

Number Of Ingredients 23

14 uncooked dry manicotti (pasta tubes)
1/4 cup olive oil
1 cup chopped onion
1 (28 ounce) can Italian tomatoes, coarsely chopped, reserve juice
1 (6 ounce) can tomato paste
2 tablespoons chopped fresh basil leaves (I get canned tomatoes with basil or use 2 t dried basil)
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper (fresh!)
1 lb bulk Italian sausage (I made my own using ground pork and the Italian sausage version in Quick & Easy Pork Sausage which was awesome )
1/4 cup chopped onion
2 teaspoons finely chopped fresh garlic
2 cups chopped fresh spinach (I used frozen chopped spinach, fully defrosted until around 3/4 cup to account for the wilting)
1/3 cup freshly grated parmesan cheese (I use the green can)
2 eggs
1 tablespoon chopped fresh oregano (I use 1 t dried)
1/4 teaspoon coarsely ground pepper (fresh!)
1/4 cup butter (Since it's from a Land O'Lakes cookbook, they call for Land O'Lakes)
1/4 cup all-purpose flour
1 cup milk
1 cup whipping cream
1/4 teaspoon white pepper (No one will see the bechamel sauce once it's under the tomato sauce, so I just use fresh coarsely gr)
1/4 cup freshly grated parmesan cheese (again, cheese from the green can)

Steps:

  • Cook manicotti according to package directions; drain. Set aside. (Or don't and increase the sauce measurements. If increasing the sauce measurements you may want to use a roaster or a deeper pan.).
  • To prepare tomato sauce: In Dutch oven (or large heavy saucepan) add olive oil and 1 cup onions. Cook over medium heat, stirring constantly, until onions are soft (5-8 minutes). Add tomatoes, reserved juice, and all remaining sauce ingredients (tomato paste, basil, sugar, 1/2 t salt, and 1/4 t pepper). Continue cooking, stirring occasionally, until sauce just comes to a boil (2-4 minutes). Cover; reduce heat to low. Continue cooking, stirring occasionally, 35 minutes.
  • Meanwhile, to prepare filling: in 10-inch skillet add sausage, 1/4 cup onion and garlic. Cook over medium heat, stirring constantly, until sausage is browned (10-12 minutes). Drain off fat. Add spinach. Continue cooking, stirring occasionally, until spinach is soft (2-3 minutes). Place sausage mixture in large bowl. Cool 10 minutes. Stir in 1/3 cup Parmesan, eggs, oregano, and 1/4 t pepper. Set aside.
  • To prepare bechamel sauce: in 2-quart saucepan, melt butter over medium heat. Stir in flour until smooth and bubbly (1 minute). Add milk, whipping cream, and pepper. Continue cooking, stirring occasionally, until sauce thickens (5-8 minutes).
  • Heat oven to 375. Divide filling between manicotti tubes using a small spoon to fill each tube with about 2 T of filling (I use my clean hands--think stuffing a roll of coins). Place 1/4 cup tomato sauce on bottom of 13x9x2-inch baking pan (more if you don't boil the noodles and in a deeper pan). Place filled tubes on top of tomato sauce. Pour bechamel sauce over tubes. Top with remaining tomato sauce. Sprinkle with 1/4 cup Parmesan cheese. Bake for 45 to 50 minutes or until bubbly and cheese is melted.
  • **This is a great OAMC recipe. Before cooking/prep day, I would prepare the tomato sauce and sausage/spinach filling mixture and chill (I would prepare the tomato sauce anyway to serve as a pasta sauce--I could literally drink the stuff!). Make the bechamel sauce the day of your big session. Fill the tubes and prep the pans. Cook 45 minutes (Covered!), wrap in foil and freeze. On "eating day," cook at 375 until tubes are al dente (they probably already will be) and bubbly and cheese is melted. I would keep it covered for most of the cooking time. This is a very very rich recipe, so I would serve with a salad of bitter greens tossed in a sharp vinaigrette. It says it serves 8, but, as I said, the sauces are so rich that I can't really eat more than one tube, so I would say it serves 14.

OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES



Our Favorite Lasagna with Sausage, Spinach, and Three Cheeses image

This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.

Provided by Rhoda Boone

Categories     Bake     Kid-Friendly     Spinach     Noodle     Dinner     Pasta     Sausage     Casserole/Gratin     Cheese Week     Frankenrecipe     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 26

For the sauce:
1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons tomato paste
Two 28-ounce cans whole tomatoes
2 teaspoons dried oregano
For the filling:
Two 15-ounce containers part-skim ricotta cheese
1 1/2 cups packed basil leaves
1/2 cup grated Parmesan (about 2 ounces)
2 large egg yolks
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the assembly:
2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
Pinch kosher salt
Vegetable-oil cooking spray
9 no-boil lasagna noodles (such as Barilla)
1 pound fresh mozzarella, grated (about 4 cups)
Special equipment:
9 x 13 x 2-inch baking dish, preferably glass

Steps:

  • Preparation:
  • Position the rack in the upper third of the oven and preheat to 375°F.
  • Make the sauce:
  • In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
  • Make the filling:
  • In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
  • Assemble the lasagna:
  • Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
  • Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
  • Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
  • Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
  • DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.

ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI



Italian Sausage, Spinach, and Ricotta Cannelloni image

Provided by Kelsey Nixon

Time 1h20m

Yield 6 servings

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
8 ounces sweet Italian sausage, casings removed or bulk sausage meat
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
1 (15-ounce) container ricotta cheese
1 1/2 cups plus 1/2 cup freshly grated Parmesan cheese
3 large eggs
Salt and freshly ground black pepper
Fresh Pasta Dough, rolled out and cut into 6 by-7-inch rectangles, recipe follows
4 cups Simple Tomato Sauce, recipe follows
Fresh basil, for garnish
2 cups flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and freshly ground black pepper

Steps:

  • In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
  • To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
  • To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.

SPINACH LASAGNA WITH FENNEL SAUSAGE



Spinach Lasagna With Fennel Sausage image

Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner. If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days. Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own. This lasagna is delicate and rich, best served in small portions.

Provided by David Tanis

Categories     dinner, pastas, project, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 23

3 ounces raw washed and stemmed spinach leaves, shredded (2 cups packed)
2 eggs
1/2 teaspoon salt
2 tablespoons olive oil
3 cups all-purpose flour
2 pounds washed and stemmed spinach leaves
12 ounces fresh ricotta cheese
1 teaspoon freshly grated lemon zest
1 teaspoon fennel seed, crushed
Salt and pepper
1 1/4 pounds Italian fennel sausage, sweet or hot, removed from casings
2 1/2 cups grated Parmesan cheese
4 tablespoons unsalted butter, plus more for pan
1/4 cup all-purpose flour
5 cups whole milk or half-and-half, plus more as needed
1 bay leaf
Pinch of cayenne
Pinch of grated nutmeg
1 tablespoon olive oil
2 small garlic cloves, grated
A small handful fresh basil leaves or sprigs, more for garnish
3 cups tomato purée, preferably Italian
4 tablespoons unsalted butter, diced in small pieces

Steps:

  • Make the pasta: Combine spinach, eggs, salt and olive oil in a blender or food processor and purée until smooth. Transfer to a mixing bowl and stir in flour. Knead mixture into a soft dough. If sticky, add a little more flour. Form into a ball, wrap in plastic, and set aside to rest while you prepare the other elements.
  • Make the filling: Bring a large pot of salted water to a boil. Add spinach and let wilt for a few seconds. Drain spinach in a colander and rinse well with cold water. Squeeze spinach dry and chop roughly.
  • Put ricotta in a mixing bowl and stir in chopped spinach. Stir in lemon zest and crushed fennel seed. Season to taste with salt and pepper.
  • Set a large skillet over medium-high heat and add sausage meat. Cook, breaking up with a spatula, until crumbled. Cook for 3 to 4 minutes, stirring, until just cooked through. Transfer to a bowl and let cool.
  • For the béchamel, melt butter in a large saucepan over medium heat. Whisk in flour and let cook for about 1 minute, stirring; do not let mixture brown.
  • Whisk in milk 1/2 cup at a time, letting sauce thicken after each addition. Add bay leaf, cayenne and nutmeg and continue cooking over low heat, whisking frequently, for about 10 minutes, to create a smooth sauce. Season to taste with salt and pepper. Thin with a little more milk if necessary; consistency should be that of a not-too-thick milkshake. If needed, strain sauce to remove lumps. Keep warm in a double boiler to prevent thickening.
  • Make the tomato sauce: In a saucepan, heat the olive oil over medium heat. Add garlic and basil and let sizzle without browning, 1 minute or less. Add tomato purée and bring to a simmer. Season to taste with salt and pepper. Cook for about 5 minutes, until slightly thickened. Remove from heat, pull out the basil leaves, and whisk in butter. Set aside.
  • Roll out the pasta: Set up a pasta machine and divide the dough into 5 roughly equal pieces. Roll each piece into a thin sheet of pasta about 12 inches long. Rolling twice at the second-to-last setting on the machine should give you the right thickness. Set aside on baking sheets, dust lightly with flour and keep covered with a slightly damp kitchen towel to prevent them from drying out.
  • Butter a medium-large baking dish, not larger than 9 by 13 inches. Heat oven to 375 degrees.
  • Cook the pasta: Have a large pot of salted boiling water on the stove and a large bowl of ice water nearby. One by one, place pasta sheets in boiling water to par-cook for about 1 minute, leaving pasta quite firm. Using tongs or a spider, lift pasta out and plunge into ice water. Lift out and lay on a clean kitchen towel to blot. Cut into two pieces.
  • As the pasta is cooked, assemble the lasagna: Place 2 sheets cooked pasta side by side, in the bottom of the baking dish. Spread pasta with 1/2 cup béchamel and dot with one-quarter of the ricotta mixture. Sprinkle over one fourth of crumbled sausage and 1/2 cup grated Parmesan. Repeat process for each layer. You will have 4 layers. Finish with 2 sheets of pasta. Spread top with 1/2 cup béchamel and sprinkle with remaining Parmesan. (The lasagna can be made up to this point up to 1 day in advance, covered and refrigerated.)
  • Cover with foil and bake about 30 minutes, until lasagna is bubbling. (If baking a refrigerated lasagna, this will take longer, up to 60 minutes.) Remove foil and bake uncovered for about 15 minutes, until lightly browned on top. Let lasagna rest for 10 to 15 minutes before cutting.
  • Just before serving, reheat tomato sauce. To serve, cut lasagna into 3- or 4-inch squares. With a spatula, transfer each serving to individual plates. Spoon about ½ cup tomato sauce around each serving. Garnish with basil leaves.

CANNELLONI-STYLE LASAGNA



Cannelloni-Style Lasagna image

I created this lasagna, combining two family favorite dishes, for our family's Christmas celebration. It was extra special because my parents had just come back from a trip to Italy. -Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, finely chopped
1/3 cup finely chopped celery
1/4 cup finely chopped carrot
2 garlic cloves, minced
3/4 pound ground beef
3/4 pound ground pork
1/3 cup white wine or beef stock
2/3 cup beef stock
1 bay leaf
3/4 teaspoon Italian seasoning
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
2 jars (15 ounces each) Alfredo sauce, divided
2 large egg yolks
1 jar (24 ounces) marinara sauce
1 package (9 ounces) no-cook lasagna noodles

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add onion, celery and carrot; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Add beef and pork; cook 4-6 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in wine. Bring to a boil; cook until liquid is almost evaporated, about 1 minute., Stir in stock and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Cool slightly. Remove bay leaf; stir in 1 cup Alfredo sauce and egg yolks., Preheat oven to 350°. To assemble, spread 3/4 cup marinara sauce into a greased 13x9-in. baking dish. Layer with four noodles, 3/4 cup Alfredo sauce and 2 cups meat mixture. Top with four noodles and 3/4 cup marinara sauce. Layer with four noodles, 3/4 cup Alfredo sauce and remaining meat mixture. Top with remaining noodles and marinara sauce. Drizzle remaining Alfredo sauce over top. , Bake, covered, 30 minutes. Uncover; bake 20-25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 347 calories, Fat 18g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 632mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI



Italian Sausage, Spinach, and Ricotta Cannelloni image

Make and share this Italian Sausage, Spinach, and Ricotta Cannelloni recipe from Food.com.

Provided by Food.com

Categories     Spinach

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
8 ounces sweet Italian sausage, casings removed or 8 ounces bulk sausage meat
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 (15 ounce) container ricotta cheese
1 1/2 cups plus 1/2 cup freshly grated parmesan cheese
3 large eggs
salt & freshly ground black pepper
fresh pasta dough, rolled out and cut into 6 by-7-inch rectangles, recipe follows
4 cups simple tomato sauce, recipe follows
fresh basil, for garnish
2 cups flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28 ounce) cans diced tomatoes
salt & freshly ground black pepper

Steps:

  • In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool.
  • In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste.
  • Place the oven rack in the center of the oven and preheat the oven to 400 degrees F.
  • In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside.
  • In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni.
  • Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top.
  • Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving.
  • Serve the cannelloni with extra Tomato Sauce from the baking dish and garnish with fresh basil.
  • Fresh Pasta Dough:
  • Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
  • Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
  • With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
  • Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
  • Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
  • If using a pasta machine:
  • Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
  • With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
  • If rolling the pasta by hand:
  • Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
  • Simple Tomato Sauce:
  • In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency.
  • Season with salt and freshly ground black pepper and serve.
  • Cook's Note:
  • Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.

LASAGNA WITH ITALIAN SAUSAGE AND SPINACH



Lasagna With Italian Sausage and Spinach image

I don't like lasagna!!! But, I do like this one. It took me a good 10 years to come up with a lasagna recipe that I lilke. I happen to like cottage cheese in my lasagna, but if you prefer ricotta, substitute. All four food groups are in this recipe. Hope that you enjoy it as much as I do!

Provided by Andtototoo

Categories     European

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 20

12 ounces dried lasagna noodles, cooked in boiling water
3 tablespoons oil
1 onion, diced
1/2 green bell pepper, diced
1 lb mild Italian sausage, casings removed
1 teaspoon minced garlic
30 ounces diced tomatoes, canned
6 ounces tomato paste
1/4 cup parsley, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
10 ounces frozen chopped spinach, thawed
16 ounces small curd cottage cheese
1 egg, beaten
1/4 cup parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 lb mozzarella cheese, grated
1/4 cup parmesan cheese

Steps:

  • Rinse cooked lasagna noodles and set aside. Be sure that you don't use more than 12 oz. or the lasagna will be too dry.
  • Meanwhile, in a dutch oven or other large vessel, put the oil, onion and green bell pepper. Saute over medium heat until the onion is tender.
  • Add the sausage and garlic and stir-fry until well browned, chopping up the meat as you stir, to make sure all of the pieces are small.
  • Add the diced tomatoes, tomato paste, parsley, oregano, basil and 1 teaspoons salt. Reduce heat to low and simmer for about 15 minutes, stirring occasionally.
  • Meanwhile, press out the water from the thawed spinach so that it is very dry. Put the spinach into a medium-size mixing bowl.
  • Add the cottage cheese, egg, 1/4 cup Parmesan cheese, 1 teaspoons salt and black pepper to the spinach. Stir until well mixed.
  • In another medium-size bowl put the grated Mozzarella cheese.
  • In a lasagna pan that you have oiled, put down 1/3 of the tomato-meat sauce.
  • Cover with 1/2 of the lasagna noodles.
  • Top with 1/2 of the spinach-cottage cheese filling.
  • Top with half of the mozzarella cheese.
  • Repeat using 1/3 of the tomato-meat sauce, remaining noodles, remaining spinach filling and mozzarella cheese.
  • Top with the remaining 1/3 of the tomato-meat sauce and sprinkle 1/4 cup Parmesan cheese over the very top.
  • Bake in a 350 degrees oven for 45 minutes.
  • You might wonder whether or not there is enough tomato sauce, but once the lasagna heats up and the cheese gets gooey, there is enough sauce. I don't like a a lasagna with lots of runny heavy tomato sauce that covers the taste of everything else in the lasagna. If you feel like you need a bit more, add an 8 oz. can of tomato sauce to the tomato-meat sauce.

SPINACH & SAUSAGE CANNELLONI LASAGNA RECIPE - (4.4/5)



Spinach & Sausage Cannelloni Lasagna Recipe - (4.4/5) image

Provided by bdjrempel

Number Of Ingredients 17

Meat Sauce:
1 lb mild Italian sausage, casings removed
1 medium onion diced
14 oz can diced tomatoes
1 can tomato sauce
2 tbsp brown sugar
salt and pepper to taste
Bechamel Sauce:
1/4 c butter
1/4 c flour
4 c milk
2 c shredded Italian cheese blend
1/2 c shredded fresh parmesan
pinch nutmeg
salt and pepper to taste
2 c chopped fresh spinach
1 package fresh spinach and ricotta cannelloni

Steps:

  • Meat Sauce: In large saucepan saute onion and sausage over medium heat, breaking up sausage into small pieces. When sausage is browned, add remaining ingredients and simmer for 20 minutes. Bechamel Sauce: In large saucepan melt butter over medium heat. Add flour, whisking to make smooth. Gradually add milk and spices; whisking to avoid lumps. Once sauce has thickened, remove from heat and add cheese blend, stirring until melted. Add spinach. Assembly: In 9 X 13 casserole dish, add enough meat sauce to cover bottom of pan. Place cannelloni in single layer on top, cover with bechamel sauce, spoon remaining meat sauce over bechamel. Top with parmesan. Bake in 350F oven covered for 40 minutes, remove cover and bake an additional 10-15 minutes or until bubbling. Let stand for 10 minutes and enjoy.

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From cookingchanneltv.com


SPINACH SAUSAGE CANNELLONI LASAGNA RECIPE 445
8 ounces sweet Italian sausage, casings removed or bulk sausage meat: 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry: 1 (15-ounce) container ricotta cheese: 1 …
From tfrecipes.com


SPINACH AND CHEESE LASAGNE - CATELLI®
Cooking Steps. Step 1. Combine Ricotta cheese, parsley and egg; set aside. Step 2. Spread a 1/4 of the pasta sauce in 13 x 9 inch (3 L) baking dish. Top with 3 lasagne noodles, another 1/4 sauce and 3 more noodles. Spread Ricotta mixture over noodles. Top with spinach, 1 cup (250 ml) Mozzarella cheese and 1/2 of the Parmesan cheese.
From catelli.ca


SPINACH, PARMESAN AND SAUSAGE CANNELLONI RECIPE
Mar 31, 2009 Split the sausages, then remove and discard the casings. Place the sausagemeat in a large bowl with the crushed garlic, half the oregano, the parsley, 50g of the Parmesan, the breadcrumbs and lots of seasoning. Add …
From deliciousmagazine.co.uk


SPINACH AND RICOTTA CANNELLONI - RECIPETIN EATS
Sep 11, 2017 Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 – 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute. Reduce wine – Add wine, increase heat to high and let it simmer rapidly until …
From recipetineats.com


HOMEMADE SPINACH AND SAUSAGE LASAGNA
Mar 26, 2020 Line a rimmed baking sheet with parchment paper and set aside. In a large saucepan over medium high heat add the olive oil. When the oil begins to shimmer, add the onion and garlic. Sauté for 3 to 4 minutes. Add the Italian …
From amycaseycooks.com


THREE CHEESE AND SPINACH CANNELLONI - ALL OUR WAY
Jan 1, 2024 Preheat your oven to 375℉. To assemble the cannelloni, coat the bottom of a 3-quart baking dish with the béchamel sauce or besciamella. Fill each lasagna sheet with a scant ¼ cup of the filling and gently roll them up. …
From allourway.com


SPINACH AND RICOTTA CANNELLONI | CANNELLONI DI MAGRO
Feb 16, 2023 Step 1) - To prepare the filling, first remove the leathery part of the stem from the spinach and wash them (if using fresh spinach). Boil the spinach leaves for 3-4 minutes in a pot with a little water and a pinch of salt. Step 2) - …
From recipesfromitaly.com


EASY SAUSAGE + SPINACH LASAGNA - CRAVING CALIFORNIA
Mar 20, 2020 Step One: Cook the sausage, tomatoes, and spinach. Step Two: Mix together the ricotta, egg and parmesan cheese. Step Three: Layer the noodles, sausage mixture, and ricotta in a deep baking dish. Step Four: …
From cravingcalifornia.com


TRADITIONAL CANADIAN LASAGNA: THE ONE ON THE SIDE OF …
Jan 24, 2015 Spread 1/2 cup Homemade Tomato Sauce onto the bottom of the pan; it will be sparse. Place 4 lasagna noodles on top of the sauce (these will fit perfectly in the 11 x 13 inch casserole pan) Spread 1 cup of meat sauce very …
From acanadianfoodie.com


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