I am looking for a spinach lasagna recipe. Can you help me out?!


Question: Lasagna

1 pound each: ground beef and pork
lasagna noodles
1 package frozen spinach, thawed and chopped
3 cloves garlic, minced
8 ounces parmesan, grated
1 teaspoon each: thyme, basil, oregano
12 ounces mozzarella, grated
1 teaspoon salt
? teaspoon pepper
8 tablespoons butter (1 stick)
8 tablespoons flour
4 cups chicken broth

Preheat oven to 350 degrees. In a large frying pan, saute beef and pork until almost cooked through. Drain most of the grease from the pan and add garlic, herbs, salt and pepper. Saute two minutes, then add spinach. Stir to mix well and set aside to cool slightly.

Cook lasagna noodles in boiling water according to package instructions. (You'll need nine, but I usually cook a few extra in case any break or tear.)

Meanwhile, melt butter and blend in flour over high heat in medium saucepan, whisking until smooth and bubbly. Add chicken broth and whisk until sauce thickens.

Add sauce to meat mixture, and place a thin layer on the bottom of a 9-by 13-inch baking pan. Place three lasagna noodles side by side and cover with half of the remaining mixture.

Repeat the noodles and the mixture, finishing with noodles. Top with grated cheese, place toothpicks at the outside corners and tent with foil. Bake for ? hour, remove foil and bake another 15 minutes. Remove and allow to stand for at least 5 minutes before cutting.

nfd?


Answers: Lasagna

1 pound each: ground beef and pork
lasagna noodles
1 package frozen spinach, thawed and chopped
3 cloves garlic, minced
8 ounces parmesan, grated
1 teaspoon each: thyme, basil, oregano
12 ounces mozzarella, grated
1 teaspoon salt
? teaspoon pepper
8 tablespoons butter (1 stick)
8 tablespoons flour
4 cups chicken broth

Preheat oven to 350 degrees. In a large frying pan, saute beef and pork until almost cooked through. Drain most of the grease from the pan and add garlic, herbs, salt and pepper. Saute two minutes, then add spinach. Stir to mix well and set aside to cool slightly.

Cook lasagna noodles in boiling water according to package instructions. (You'll need nine, but I usually cook a few extra in case any break or tear.)

Meanwhile, melt butter and blend in flour over high heat in medium saucepan, whisking until smooth and bubbly. Add chicken broth and whisk until sauce thickens.

Add sauce to meat mixture, and place a thin layer on the bottom of a 9-by 13-inch baking pan. Place three lasagna noodles side by side and cover with half of the remaining mixture.

Repeat the noodles and the mixture, finishing with noodles. Top with grated cheese, place toothpicks at the outside corners and tent with foil. Bake for ? hour, remove foil and bake another 15 minutes. Remove and allow to stand for at least 5 minutes before cutting.

nfd?

20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.





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