How To make Spinach Lasagne
1/2 lb LASAGNE NOODLES
1 lb RICOTTA
1 c MONTEREY JACK (1/4 LB)
PARSLEY, FRESH 1/2 c PARMESAN; GRATED
20 oz SPINACH, FROZEN;
- THAWED AND DRAINED SAUCE, YOUR FAVORITE COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE. COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 OF THE MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE CHEESE MIXTURE, THEN THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP WITH THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE DOESN'T STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE 20 MINUTES MORE. ~ ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.
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Spinach Lasagne
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How to make butternut squash and spinach lasagne | Vegetarian recipes
As the nights draw in a little earlier and the temperatures begin to drop, embracing Autumn can be tough as summer starts to fade away. Don’t let the changing seasons get you down by focussing on all the great things that September and October have to offer – golden brown trees, piles of leaves just asking to be played in, a wardrobe full of cosy jumpers and some delicious seasonal flavours.
Butternut squash is harvested from early September through to November, so Autumn truly is the best time to make the most of this humble vegetable. Not one for the faint-hearted, we love the butternut squash’s deep nutty flavour in this cheesy vegetarian lasagne and think it’s best served with a side of salad or potatoes with some caramelised roasted vegetables.
Find the full recipe on our blog:
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INGREDIENTS
For the butternut squash purée:
- 1 butternut squash
- 150 g ricotta cheese
- 150 ml semi skimmed milk
- 1 tbsp olive oil
- 1 pinch salt and pepper (to season)
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
For the spinach mix:
- 1 tbsp olive oil
- ½ 1 large onion (diced)
- 3 cloves garlic (minced)
- 250 g ricotta cheese
- 250 g mozzarella (grated)
- 4 handfuls baby spinach
For assembly:
- 9 lasagne sheets (will vary on your dish)
- 3 tbsp mozzarella (grated)
- 3 tbsp vegetarian hard cheese (grated)
METHOD
Butternut Squash Purée
1. Peel and slice the butternut squash into 1 cubes
2. Place on a baking tray, drizzle with olive oil and season with salt and pepper
3. Cook for 30 minutes at 190°C then set aside to cool
4. Once cool add to a food processor and blend until smooth
5. Add milk, ricotta cheese, salt, pepper, ground cinnamon and ground nutmeg and blend again until smooth and thick
Spinach mix
1. Heat the olive oil in a frying pan
2. Add the garlic and cook for 2-3 minutes or until the onion is soft
3. Add the minced garlic and cook for one minute before adding the spinach
4. Cook until the spinach has wilted, remove from the heat and transfer to a mixing bowl
5. Once cool add the mozzarella and ricotta cheese and stir to combine
Optional - lasagne sheets
1. If your lasagne sheets need pre-cooking follow packet instructions
Assembly
1. Brush your oven dish with olive oil to prevent sticking
2. Place your lasagne sheets in the bottom of your dish, overlapping if necessary
3. Drop 3-4 tbsp of the butternut squash purée onto the pasta and spread with the back of your spoon
4. Drop 3-4 tbsp of the spinach mix onto the purée layer and carefully spread with the back of your spoon
5. Sprinkle with 1 tbsp of Italian hard cheese and 1 tbsp of mozzarella
6. Repeat the process until the dish is full
7. Top with 1 tbsp of mozzarella and 1 tbsp of Italian hard cheese before covering and placing in a pre-heated oven for 35 minutes at 190°C
8. Optional - remove from the oven and top with wilted spinach, halved tomatoes or caramelized onion. Place under the grill uncovered for 5-10 minutes until golden brown
9. Serve immediately
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Spinach Lasagna - Sweet and Savory Meals
Learn how to make Spinach Lasagna - made with rich marinara sauce, fresh lasagna noodles, spinach, and lots of gooey cheese. This is a great recipe for a cool fall or winter night or any night of the year. Unlike a traditional lasagna recipe, this one adds spinach to the dish to make it even better.
????INGREDIENTS????:
For the filling:
2 tablespoons unsalted butter
24 ounces fresh spinach leaves
1 cup chopped fresh basil leaves
14 ounces ricotta cheese
2 eggs room temperature
1 1/2 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
1 teaspoon Italian seasoning
4 cloves garlic minced
1/2 teaspoon salt plus more to taste
1/4 teaspoon pepper plus more to taste
For assembly:
1 box lasagna noodles
24 ounce jar marinara sauce
2 cups shredded mozzarella cheese
cooking spray
2 tablespoons chopped parsley
2 tablespoons chopped basil
???? PRINT RECIPE & DIRECTIONS HERE????????????????????????:
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#sweetandsavorymeals #lasagna #spinachrecipe
Easy Spinach Lasagna
⬇️ ⬇️ EASY SPINACH LASAGNA⬇️ ⬇️
#ad This tasty Spinach Lasagna is an easy recipe and jam-packed with spinach & three kinds of cheese!
PRINTABLE RECIPE HERE :
Layers and layers of pasta, sauce, cheese & spinach, this dish can be made ahead of time, freezes and reheats well and everyone loves it.
How to Make Spinach Lasagna
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Ingredients
9 lasagna noodles
1 tablespoon olive oil
1 large onion chopped
3 cloves garlic minced
4 cups pasta sauce
2 teaspoons Italian seasoning
10 ounces frozen spinach thawed
15 ounces ricotta cheese
4 cups mozzarella cheese shredded, divided
½ cup parmesan cheese shredded, divided
1 egg
1 tablespoon fresh parsley
½ teaspoon salt
Instructions
Preheat oven to 350°F. Line a 9x13 pan with Reynolds Wrap® Heavy Duty Foil.
Place lasagna noodles in a pan and cover with boiling water for 15 minutes. Rinse with cold water and dab dry.
Meanwhile, heat olive oil over medium heat in a large skillet. Add onion and garlic and cook until tender, about 5 minutes. Add pasta sauce and Italian seasoning. Simmer 5 minutes more or until slightly thickened.
While sauce is simmering, squeeze spinach to remove moisture. Combine with ricotta cheese, 2 ½ cups mozzarella cheese, ¼ cup parmesan cheese, egg, and fresh parsley. Mix well.
Place 1 cup of sauce in the bottom of the prepared pan.
Layer with 3 lasagna noodles. Add ½ of the spinach and cheese mixture and ⅓ of the sauce.
Add 3 more lasagna noodles, the remaining ½ of the spinach and cheese mixture, and ⅓ of the sauce. Top with the last 3 noodles and the remaining sauce.
Cover with Reynolds Wrap® Heavy Duty Foil to ensure it is well sealed and bake 45 minutes. Remove foil, top with remaining mozzarella and parmesan cheese. Bake an additional 15-20 minutes or until browned.
Cool 20 minutes before cutting.
More details on this recipe here:
How to Make Simple & Simply Delicious Spinach Lasagne with Tomato-Basil Sauce | Rachael Ray
Watch Rachael show how to make a “silly-easy” vegetarian lasagne layered with tomato sauce, spinach, ricotta, mozzarella + Parm.
Delicious Spinach Lasagna Recipe
#DeliciousSpinachLasagnaRecipe #SpinachLasagna #HowToMakeSpinachLasagna #HowToCookSpinachLasagna #Lasagna
#GinaYoungSpinachLasagna #SpinachLasagnaRecipes #MeatLessLasagna
#SpinachLasagnaRecipe #VegetarianLasagna
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Delicious Spinach Lasagna Recipe
make you some Gina young Style
INGREDIENTS
2 CONTAINERS RICOTTA CHEESE
2 EGGS
SALT PEPPER GARLIC POWDER SUGAR ITALIAN SEASONING Vegetable seasoning
TOMATO SAUCE
ONIONS
FRESH GARLIC
2 TO 3 LB FROZEN OR FRESH SPINACH
1 BAG PEPPER JACK MOTZERALLA CHEESE
PARMESEAN CHEESE IN THE SHAKER BOTTLE
LASAGNA NOODLES
STEP BY STEP TUTORIAL
GOD BLESS ENJOY ????