How To make Spinach Lassagna
2 c Lowfat Cottage Cheese
2 10 Oz. pkg. Frozen Spinach
1/2 c Egg Substitute
1 ts Italian Seasoning
2 c Spaghetti Sauce
9 Cooked Lasagna Noodles
1 c Shredded Mozzarella Cheese
3 tb Grated Parmesan Cheese
Thaw spinach and drain well. Combine spinach, cottage cheese, egg substitute, and Italian seasonings in a large mixing bowl and stir to blend well. Spread 1/2 cup spaghetti sauce in the bottom of a 13x9x2 in. baking dish. Layer 1/3 each of the noodles, spinach mixture and sauce. Repeat twice. Sprinkle Mozzarella and parmesean over the top. Cover and bake at 375 deg. for 20 min.; uncover and bake an additional 25 min. Remove from oven and allow to stand 10 minutes before serving.
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Spinach Lasagne
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How To Make Spinach and Mushroom Lasagna
Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends. An easy (and vegan!) homemade pasta dough is layered with a combination of mozzarella and ricotta cheeses, plus spinach and cremini mushrooms. This lasagna is the ultimate comfort food, and the perfect gift for a friend who is going through a rough patch.
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Spinach Lasagna with Mushroom Ragu
You won’t believe this is a meatless lasagna. This Spinach Lasagna with Mushroom Ragu is made using a variety of fresh and dried mushroom for that incredibly tasty umami ragu flavour. Vegetarians and meat lovers will love this. Cooking it slow for a long time is the secret, so don’t skip that step. This recipe is totally made from scratch but of course you can cut corners. Buy ready made pasta sheets and use a food processor. Most of the effort goes into the ragu, and by using a food processor, the mushroom ragu can be made in 15 minutes, plus cooking time. You can make the bechamel in 15 minutes or less. If you chose to make the spinach pasta from scratch, it’s totally worth it and will take you longer. So why not make extra and freeze the sheets ready for next time. Any left over pasta sheets can also be sliced into a fettucine. When baking, you may need a little longer depending on your oven. Crispy edges are delicious but don’t over cook it unless you want to eat it all straight away. Otherwise it can be over crispy once reheated. Once cooled and refrigerated, slice it up and make portions, reheat in oven from cold for about 30 minutes. The corners will be crispy and delicious. Enjoy my spinach lasagna with mushroom ragu.
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Spinach & Ricotta Lasagna #easyrecipes
SPINACH & RICOTTA LASAGNE @drchintalskitchen
This is my lazy easy lasagne that I make with storecupboard/freezer basic ingredients I always have on hand. My top tip is to make double of this and freeze one lasagne after baking for another day.
Also - if like me you got caught out as your usual 1kg bag of frozen spinach is now actually only 750gms ???? then you might have one less layer!
Hope you have a great week ahead!
Chintal x
Recipe: (Serves 8-10)
1kg frozen spinach - defrosted
250gms Ricotta
100gms parmesan/veggie alternative - grated
1 tsp ground nutmeg
100gms breadcrumbs
400gms jar passata with garlic & basil if possible
100gms Cheese
5 tablespoons plain flour
300 mls Milk
Salt & pepper
1 tsp dried mixed herbs
250gms lasagne sheets
1️⃣ Make a easy white sauce by whisking the flour & milk together and slowly bringing it to the boil. Keep whisking constantly, it will thicken. Not traditional bechamel but an easy option ???? Set aside
2️⃣ Next mix your spinach, ricotta, nutmeg, breadcrumbs, parmesan, salt & pepper in a bowl & mix well
3️⃣ Layer up your spinach mix with lasagne sheets.
4️⃣ Add layer of passata, then lasagne sheets
5️⃣ Final layer white sauce & sprinkle with cheese and mixed herbs
6️⃣ Bake in oven at 180C for about 35-40 minutes until the cheese is nice and bubbly
If you are turning the oven on see my
stories for what else to stick in!
#meatfreemonday #vegetarianrecipes #meatlessmonday #lasagne #easyrecipes #storecupboardcooking
Ricotta & Spinach Lasagna
Learn how to make a vegetarian Lasagna filled with Ricotta & Spinach
A classic Italian vegetarian dish, that never gets old a ricotta and spinach lasagna. Not to mention that it is perfect for sharing with your loved ones.
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Lasagna:
250g Pasta
100g Mozzarella
50g Parmesan cheese (Grated)
Relleno:
2 Clove of garlic (Chopped)
1/2 Onion (Brunoise)
700g Spinach (Frozen)
500g Ricotta Cheese
175g Parmesan cheese (Grated)
Nutmeg
Salt & Pepper (To taste)
Salsa Napolitana:
2 Clove of garlic (Chopped)
1 Onion (Brunoise)
2 Can tomato
1 Tbsp Dried Oregano
1/4 Tbsp Baking soda
Salt & Pepper (To taste)
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Quick and Easy Spinach Lasagna Recipe
Lasagna is such a comfort food. But making it can seem like a long, complicated process to the uninitiated. Take the first step to homemade lasagna glory with this simple recipe. You’ll need a large bowl, a 13-by-9-inch baking dish, and aluminum foil. Remember, these are the basics. Feel free to improvise after you’ve made this recipe once as-is.
Full recipe here!