SPINACH AND BEEF LASAGNA WITH RICOTTA CHEESE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Grease a 9 x 13 x 2-inch baking pan.
- Heat extra-virgin olive oil in a large skillet over medium heat.
- Add ground beef, onion, and mushrooms. Cook until ground beef has browned and onion is tender, stirring frequently.
- Pour off any excess fat. Add the flour, basil, oregano, 1 teaspoon of the salt, and black pepper.
- Stir to blend and continue cooking for about 2 minutes, stirring constantly.
- Gradually stir in milk, tomato sauce, and water. Stirring constantly, bring mixture to a boil; remove from heat.
- In a bowl, beat egg with remaining 1/2 teaspoon salt.
- Stir in well-drained (and squeezed) spinach and ricotta cheese.
- Spoon about one-third of the meat mixture into prepared baking dish.
- Arrange half of the lasagna noodles over the meat mixture.
- Top the noodle layer with the entire spinach-ricotta mixture.
- Then top with another one-third of the meat mixture and all of the mozzarella cheese.
- Finish with remaining lasagna noodles and remaining meat mixture.
- Sprinkle lasagna evenly with Parmesan cheese.
- Bake lasagna for about 40 to 45 minutes. Let lasagna stand for about 10 minutes before serving.
Nutrition Facts : Calories 497 kcal, Carbohydrate 30 g, Cholesterol 132 mg, Fiber 4 g, Protein 41 g, SaturatedFat 10 g, Sodium 907 mg, Sugar 7 g, Fat 24 g, ServingSize 6 servings, UnsaturatedFat 0 g
SPINACH AND BEEF LASAGNA
Spinach and meat with three types of cheese and herbs, layered with red sauce and noodles.
Provided by ArmeC
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large pot over medium heat. Cook and stir ground beef in the hot pot with garlic, oregano, and basil until beef is completely browned, 5 to 10 minutes. Stir spaghetti sauce and spinach into ground beef mixture; simmer until heated through, about 5 minutes.
- Stir ricotta cheese, 8 ounces mozzarella cheese, parsley, Parmesan cheese, salt, and black pepper together in a bowl.
- Spread a small amount of sauce in the bottom of a 9x13-inch pan. Arrange lasagna noodles in a single layer over the sauce. Spread another layer of sauce over the top and arrange another layer of lasagna noodles over sauce. Spread 1/2 the remaining sauce and 1/2 the cheese mixture over the top. Repeat layers, finishing with sauce. Cover pan with aluminum foil.
- Bake in the preheated oven for 55 minutes, remove aluminum foil, sprinkle lasagna with 1/2 cup mozzarella cheese, and bake until noodles are cooked through and sauce is bubbling, about 15 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 35.3 g, Cholesterol 37.6 mg, Fat 11.1 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 4.6 g, Sodium 875.5 mg, Sugar 12.1 g
BEST LASAGNA
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. -Pam Thompson, Girard, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining parsley and salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 519 calories, Fat 27g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1013mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 35g protein.
BEEF AND SPINACH LASAGNA
Using no-cook noodles gives you a jump start on assembling this hearty beef and spinach lasagna. It cuts nicely after standing a few minutes, revealing flavorful layers. -Carolyn Schmeling, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, mix together the spinach, ricotta and 1 cup mozzarella cheese., Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese., Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.
Nutrition Facts : Calories 281 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 702mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 3g fiber), Protein 20g protein.
SPINACH LASAGNA
Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. -E. Marie Goetz, Morgantown, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 300 calories, Fat 8g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 753mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
SPINACH, ARTICHOKE, AND CARROT WHITE LASAGNA
This lasagna is full of veggies, has ricotta cheese, and a made-from-scratch roasted garlic Alfredo sauce! Does it get any better than this?
Provided by carrie barrett
Categories World Cuisine Recipes European Italian
Time 2h20m
Yield 12
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Slice off the top portion of the garlic head to expose each clove. Place garlic head on a baking sheet. Drizzle olive oil over garlic and season with salt and pepper.
- Roast garlic in the preheated oven until tender and fragrant, about 40 minutes. Cool garlic until easily handled. Remove garlic cloves from the peels.
- Place spinach in a bowl. Pour enough hot water over spinach to cover; set aside until wilted. Drain and squeeze liquid from spinach.
- Mix ricotta cheese, 1 cup mozzarella cheese, Parmesan-Romano cheese blend, egg, and Italian seasoning together in a bowl.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Heat butter in a saucepan over medium heat until melted. Stir cream and milk into melted butter until thickened, about 5 minutes. Stir Neufchatel cheese into cream mixture until melted, 2 to 3 minutes. Add roasted garlic cloves, garlic salt, red pepper flakes, salt, and pepper; stir well. Stir 1/2 cup mozzarella cheese into cream mixture; cook until cheese sauce is smooth, 2 to 3 minutes. Stir egg yolks into cheese sauce until fully incorporated. Remove saucepan from heat.
- Arrange 4 lasagna noodles in the bottom of the prepared baking dish. Layer 1/2 of the carrots, 1/2 of the artichoke hearts, 1/2 of the ricotta mixture, 1/2 of the spinach, 1/2 of the alfredo sauce, 4 lasagna noodles, respectively, over the lasagna noodles. Repeat layering with remaining ingredients, ending with a layer of lasagna noodles topped with 2 cups mozzarella cheese. Cover dish loosely with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove foil and continue baking until cheese is bubbling and lightly browned, about 15 minutes more. Remove lasagna from oven and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 31.4 g, Cholesterol 145.8 mg, Fat 30.2 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 17.7 g, Sodium 825.8 mg, Sugar 2.7 g
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
BEEF LASAGNA
This is pretty much how lasagna gets made in Australia, usually no cottage cheese or ricotta. I have been making it this way for over 30 years, but can't find a similar recipe on here yet. I find it easier to make the beef sauce the day before, and reheat it a little, but I like to use the cheese sauce hot and freshly made. This mix fills a tray 12x8x3 for me, and I find it easier to cut through the top layer with kitchen scissors before taking to it with a knife to cut into serving portions.
Provided by JustJanS
Categories Meat
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Meat Sauce: Heat the oil in a large fry pan over a medium heat.
- Add the onion and bacon and cook until the onion is golden and tender.
- Add the minced garlic and cook a couple of minutes more.
- Add the mince and cook, breaking up with a fork, until the meat has all changed colour.
- Now add the tomato paste and "cook it out" for another minute or two before adding the wine.
- Allow the wine to reduce a little, before adding the remaining sauce ingredients.
- Simmer until reduced and thickened and a deep rich red/ brown.
- *You could call this"cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching.
- Add a little more broth or water if it looks like doing so.
- Cheese Sauce:.
- Melt the butter, add the flour and stir well.
- Allow to cook gently for about 2 minutes, then add the milk all in one go, and whisk briskly until heated and thickened.
- Allow to cook a couple of minutes more on a simmer.
- Add the cheese and season to taste with salt and pepper.
- Assembly of the lasagna:.
- Spread a little of the beef sauce across the bottom of your pan.
- Cover with a layer of beef sauce and drizzle about half a cup of cheese sauce over this-no need to be too particular.
- Cover with a layer of lasagna sheets.
- Repeat the beef sauce and cheese sauce two more times, then a final layer of sheets.
- Spread the remaining cheese sauce (there should be about 1 cup) over the last layer of sheets, and sprinkle with the shredded parmesan cheese.
- Bake in a moderate oven for about 1 hour.
- Allow to stand about 15 minutes before cutting into squares to serve.
Nutrition Facts : Calories 563.8, Fat 31.5, SaturatedFat 13.7, Cholesterol 89.2, Sodium 706, Carbohydrate 40, Fiber 3, Sugar 5.4, Protein 27.3
CARROT/SPINACH/BEEF LASAGNA
Number Of Ingredients 18
Steps:
- Cook lasagna according to package directions, drain, rinse in cold water and set aside. In large skillet brown ground beef until almost done, add onion, garlic and cook until ground beef is done. Add carrots, spinach, diced tomatoes, tomato sauce, tomato paste, olive oil, salt and beef gravy. Cook for about 20 minutes at low heat, stirring often. In large bowl add egg and beat, and cottage cheese and blend well. Add parsley flakes, 1/2 mozzarella cheese and 1/2 Parmesan cheese. Blend well. Grease 9 x 13 inch pan and add a thin layer of meat/tomato mixture. Arrange cooked lasagna noodles over sauce; spread a thin layer of meat/tomato sauce over noodles, put thin layer of cheese mixture of sauce. Repeat layers 1 or 2 more times. End with meat/tomato sauce on top; sprinkle with remainder of mozzarella cheese and Parmesan cheese on top. Cover and bake at 375 degrees for 45 minutes. Let stand 15 minutes.
Nutrition Facts : Nutritional Facts Serves
CARROT LASAGNE
One of those dinner creations inspired by the contents of my fridge, this is a really nice vegetarian twist on an old favourite. Quantities are a little inexact, and really depend both on the size of your baking dish and your tastes.
Provided by catxx
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200C, and brush some of the melted butter inside a lasagne/casserole dish.
- Mix carrots, cheeses, onion, herbs, seasonings and egg in a bowl.
- Place half the carrot mix into casserole dish, and top with a layer of the lasagne sheets.
- Brush the lasagne sheets with the rest of the melted butter. Cover with a single layer of tomato slices, and drizzle the sour cream over the tomato.
- Cover the tomatoes with another layer of lasagne sheets, followed by the rest of the carrot mix.
- Top with a single line of tomato slices down the middle of the dish. Combine the extra cheese and the breadcrumbs, and sprinkle them on top.
- Bake for approximately 35-40 minutes, until golden and crusty on top.
Nutrition Facts : Calories 208.7, Fat 10.5, SaturatedFat 5.7, Cholesterol 76.1, Sodium 411.5, Carbohydrate 18.2, Fiber 2.5, Sugar 4.9, Protein 11
SPINACH & GROUND BEEF LASAGNA
Simple recipe I created based on inspiration from other pasta recipes I've tried. It's a huge hit with my family and even with kids!
Provided by JavaJava
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef in pan over medium-high heat. Add tomato sauce (reserving a tablespoon) and oregano. Simmer until heated through. Remove from heat.
- In a bowl, mix spinach, ricotta cheese and 1/8 cup Parmesan cheese together. Set aside.
- Fresh lasagna noodles are preferred, but you can use oven-ready noodles too. In a 9x13 pan, spray lightly with vegetable oil. Add the remaining tomato sauce (mixed with a little water) to the 9x13 pan.
- Start the first layer of lasagna noodles, topped by a sprinkling of mozzarella cheese. Follow with the meat mixture, then lasagna noodles. Another sprinkling of mozzarella cheese, topped by the spinach mixture and lasagna noodles. Finish the top layer with the remaining cheeses.
- Bake covered at 375 F for 45 minutes, then uncover and broil until golden on top (about 10 to 15 minutes).
- Let stand for 5 minutes before cutting and serving. Enjoy!
Nutrition Facts : Calories 642.1, Fat 33.4, SaturatedFat 17, Cholesterol 126.8, Sodium 1143.5, Carbohydrate 35.4, Fiber 2.6, Sugar 9.9, Protein 49.1
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