Sun Dried Tomato Spinach Lasagna Recipes

LASAGNA FLORENTINE WITH SUN-DRIED TOMATO MARINARA

Steps:

• For the marinara sauce, heat the olive in oil in a large sauce pan; saute the onion, celery, carrot and garlic in hot oil for 15 minutes over medium heat, stirring occasionally.
• Stir in the dried tomatoes, canned tomatoes, wine, fennel seeds and dried basil; reduce heat to simmer and cook uncovered until slightly reduced; approximately 20 to 30 minutes.
• Process in batches in blender until mixture is chopped but not smooth, keep warm while assembling the other ingredients.
• For the lasagna, place the cottage cheese, egg, nutmeg, parsley flakes and salt/pepper to taste in small mixer bowl, mix until curds begin to break down and mixture is combined well; stir in 1/4 cup of the grated Asiago cheese.
• To assemble the lasagna, spray a 13x9 inch pan with non-stick cooking spray, place 1/2 cup sauce in bottom of pan, top with 3 cooked and lightly towel dried lasagna noodles, top with 1/2 of the cottage cheese mixture, 1/3 of the sauce, half the mozzarella cheese, half of the spinach and sprinkle generously with a third portion of the grated Asiago cheese, repeat layer 1 time.
• End with a layer of noodles topped off with remaining sauce and grated cheese.
• Cover with foil and bake in a preheated oven at 375°F for 30 to 45 minutes; let stand 10 minutes before serving.
• This can be assembled ahead and refrigerated until ready to cook; if refrigerated please allow an additional 15 to 20 minutes for the lasagna to cook through.

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.

SUN DRIED TOMATO SPINACH LASAGNA

Steps:

• brown italian sausage,onion,and garlic in olive oil.
• add: red wine and simmer for 10 minute.
• in large pot.
• add;.
• crushed tomotoes,fresh basil,fresh oregano,bay leaves,sea salt,fresh cracked pepper,italian sausage,and olive oil.
• mix: ricotta cheese, 2 eggs, roasted garlic,sea salt, fresh cracked pepper and fresh grated parmasean cheese.
• in a deep dish pan:.
• add sauce: then noodles,cheese,sun dried tomatoes and fresh spinach.
• then repeat layering two more times.
• top with mozzrella and fresh grated parmesean romano cheese.
• BAKE IN OVEN@350 FOR 45 minute.

PESTO LASAGNA WITH SPINACH AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350°F.
• Sautégarlic and onion in olive oil until onions are soft. Reduce heat and stir in the 2 cans of crushed tomatoes. Stir in spice and 1/2-1 can of tomato paste. Bring to a boil and then reduce to simmer for 1 hour.
• Thaw spinach and squeeze all of the water out. I use 1 and 3/4 packages of spinach--adjust to your taste. Mix ricotta and cottage cheese in a large bowl. Stir in spinach, sun-dried tomatoes, pesto, and salt and pepper to taste. When you have the taste to your liking, stir in the egg. This will help keep the lasagna together, but you will not taste it in the final product.
• Layer as follows into a 9x13 pan: Drizzle a little sauce in the bottom. Top with noodles. Spread Spinach mix and cover with 1/3 of the mozzarella slices and 1/3 of the shredded cheese. Repeat two more times, ending with cheese on the very top. Sprinkle the top with a little oregano and black pepper for aesthetic appearance.
• Cover loosely with aluminum foil and bake for 50 minutes. Uncover and bake for another 15 minutes, or until the cheese is golden brown. Let sit for 10 minutes before serving. This dish can be made in advance and cooked right before serving.