Dinner - Spinach and ricotta lasagna easy recipes

Author: Alice Mcginnis  

Photo credit: Lindsay Landis from Love & Olive Oil. This Spinach Lasagna recipe is here to stay because my family devoured it for both dinner and lunch.

Easy Spinach and Ricotta Lasagna

Easy Spinach and Ricotta Lasagna
Easy Spinach and Ricotta Lasagna is the perfect family dinner
Provided by: EAT SMARTER
Total time: 105 minutes
Yields: 1 serving
Cuisine: European, Italian, Mediterranean, American
Number of ingredients: 15
  • 3 Tbsps olive oil
  • 1 shallot (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 3 Tbsps sun-dried tomatoes (finely chopped)
  • 14 ozs canned tomatoes
  • 50 milliliters white wine
  • 500 grams Ricotta cheese
  • 200 grams fresh Spinach
  • 1 generous pinch Nutmeg
  • salt
  • freshly ground peppers (from the mill)
  • 25 grams butter
  • 25 grams Pastry flour
  • 300 milliliters milk
  • 50 grams freshly grated Parmesan
How to cook:
  1. Sauté the shallot and garlic in a saucepan with the oil until transparent. Add the sundried tomatoes and sauté. Add the canned tomatoes and wine. Boil and then simmer until creamy. Season with salt and pepper.
  2. Rinse the spinach and blanch briefly in boiling salt water until soft. Quench with cold water and strain through a sieve. Squeeze well and chop finely. Combine with the ricotta in a bowl. Mix well and season with nutmeg, salt and pepper.
  3. Cook the lasagna noodles according to packaging instructions and spread on a kitchen towel.
  4. Preheat the oven to 180°C (approximately 350°F).
  5. Melt the butter in a saucepan. Add the flour and sauté for about 1 minute. Add the milk while stirring to create a creamy sauce. Add the parmesan and stir for 1 minute. Simmer.
  6. Grease the pan. Spread the lasagna noodles on the bottom and spread with tomato sauce. Cover with another layer of lasagna noodles. Spread the spinach-ricotta mixture on top and cover with one more layer of lasagna noodles. Top with the cheese sauce. Bake on the middle oven rack for about 1 hour until the cheese topping is golden brown and crunchy.
Notes: Easy Vegetarian Spinach Lasagna, Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach. Step …

Easy Spinach Lasagna

Easy Spinach Lasagna
This hearty lasagna is a great addition to a buffet or potluck for those guests following a meatless diet. Photo credit: Lindsay Landis from Love & Olive Oil.
Provided by: McCormick
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: Italian,
Number of ingredients: 13
  • 2 eggs
  • 2 containers (15 ounces each) ricotta cheese
  • 2 packages (10 ounces each) frozen chopped spinach, thawed, drained and squeezed dry
  • 1 package (8 ounces) shredded mozzarella cheese, divided
  • 1 tbsp McCormick® Parsley Flakes
  • 1 tsp McCormick® Garlic Powder
  • 1 tsp McCormick® Perfect Pinch® Italian Seasoning
  • 1/2 tsp salt
  • 1/4 tsp McCormick® Black Pepper, Ground
  • 1 jar (26 ounces) spaghetti sauce
  • 1/2 cup water
  • 9 lasagna noodles, uncooked
  • 1/4 cup grated Parmesan cheese
  • Calories: 319 Calories
How to cook:
  1. step 1
  2. Preheat oven to 350°F. Beat eggs in large bowl. Add ricotta cheese, spinach, 1 1/2 cups mozzarella cheese, parsley, garlic powder, Italian seasoning, salt and pepper; mix well. Empty spaghetti sauce into medium bowl. Pour water into empty jar; cover and shake well. Add to spaghetti sauce; mix well.
  3. step 2
  4. Spread about 1 cup of the sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat sauce, noodles and cheese layer once. Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
  5. step 3
  6. Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional spaghetti sauce, if desired.
Notes: Extra-Easy Spinach Lasagna, Instructions. Step 1. Set the oven to 400°F. Stir the ricotta cheese, spinach, 1 cup mozzarella cheese and the Parmesan cheese in a large bowl. …

The Easiest Spinach Lasagna

The Easiest Spinach Lasagna
This Spinach Lasagna recipe is here to stay because my family devoured it for both dinner and lunch. I could not taste any frozen flavors from the spinach. It's super easy to make and only takes about 15 minutes to prep before placing it in the oven.
Provided by: Lisa Leake
Total time: 70 minutes
Cook time: 55 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 8
  • 15 ounces ricotta cheese
  • 8 ounces mozzarella cheese (grated)
  • 1 cup parmesan cheese (grated and divided)
  • 10 ounces frozen spinach (thawed and squeezed dry (I used Cascadian Farm Organic brand and love that it’s already chopped for me!))
  • 1 egg
  • ¼ teaspoon salt
  • 3 cups pasta sauce (25 ounce jar)
  • 8 ounces whole-wheat lasagna (no-boil)
  • Calories: 494 kcal
  • Carbohydrate: 41 g
  • Protein: 33 g
  • Fat: 24 g
  • Saturated Fat: 14 g
  • Cholesterol: 108 mg
  • Sodium: 1339 mg
  • Fiber: 3 g
  • Sugar: 6 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, mix the ricotta, mozzarella, ¾ cup of the Parmesan, spinach, egg, and salt.
  3. In a 13 x 9 inch baking dish, spread ¾ cup sauce on the bottom. Layer a few of the noodles on top. Spread a third of the cheese mixture on top of that and then another 3/4 cup sauce. Repeat layers until all ingredients are gone, ending with the sauce.
  4. Top with remaining ¼ cup Parmesan, cover with foil, and bake for 30 minutes. Remove foil and bake for another 20 to 25 minutes or until the noodles have completely softened. Let rest for 5 minutes, serve warm, and enjoy!
Notes: Spinach and ricotta lasagne recipe, Method Heat the oven to 200°C/180°C fan/ gas 6. Heat the oil in a medium pan, then fry the onion for 6-8 minutes until softened. Meanwhile, put the spinach in a large pan with a knob of butter. …

Light Spinach & Ricotta Lasagna

Light Spinach & Ricotta Lasagna
Skinny Spinach & Ricotta Lasagna
Provided by: Shiran
Yields: 12 servings
Number of ingredients: 11
  • 9 lasagna noodles ((uncooked))
  • 1½ tablespoons olive oil or butter
  • 8 oz/200 g fresh spinach
  • 1/4 cup olive oil
  • 4 cloves garlic (, minced)
  • 1 medium onion (, diced)
  • 800 g/28 oz can crushed tomatoes
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper (, to taste)
  • 450 g/1 lb whole milk ricotta
  • 2-3 cups shredded mozzarella cheese
How to cook:
  1. To make the spinach: In a large skillet heat olive oil or butter over medium heat. Add spinach and cook for 2 minutes until wilted. Remove from the heat, drain well, and set aside to cool. Once cooled, Squeeze out the excess moisture.
  2. To make the tomato sauce: In a large skillet, melt butter over medium heat. Add onion and cook for a few minutes, stirring occasionally, until soft and translucent. Add garlic and cook until fragrant, 1-2 minutes. Add crushed tomatoes and sugar, and season with salt and pepper. Bring just to a boil, then remove from heat. Let cool completely.
  3. Preheat the oven to 350°F/175°C.
  4. Assemble the lasagna: Place 3 lasagne noodles (or enough to cover the surface) at the bottom of a 9x13 inch (20x30 cm) baking dish. Spread 1/3 of the tomato sauce, then top with 1/3 of the spinach, 1/3 of the ricotta cheese, and 1/3 of the mozzarella cheese. Repeat with a second layer of noodles, tomato sauce, spinach, ricotta, and mozzarella, then repeat one more time with a third layer.
  5. Place into oven and bake for 35-45 minutes, until golden and bubbling. Let cool for 10-15 minutes before serving, so that the lasagna noodles can soak up all the extra moisture.
  6. Top with chopped fresh parsley or basil leaves if you like.
Notes: RICOTTA AND SPINACH LASAGNE, salt and freshly milled black pepper Method STEP 1 Place the milk, butter, flour and bay leaf together in a saucepan, …
Write a comment: