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.
How To make Spinach Lassagna's Videos
Babe wanted spinach lasagne #shorts 
Recipe for 6 as a main course
Ingredients
- 1kg spinach
- 1kg ricotta
- 2 shallots
- 4 cloves garlic
- 2 tbsp olive oil
- 30g butter
- Salt and pepper
- 1/2 nutmeg
- 60g butter
- 40g flour
- 1L milk
- 200g gruyere
- 400g mozzarella
- 400g lasagne sheets
Method
1. Start by finely dicing the shallots and garlic.
2. Sweat the garlic and shallots in 30g of butter and 2 tbsp of olive oil until the shallots go translucent.
3. Start adding the spinach in the pot one large handful at a time. Once it's halved in size, add another handful until everything is in the pot. Once it's just cooked, pour it into a colander to let it drain.
4. For the white sauce, in a large pot melt the 60g of butter. Once melted, add in the flour and whisk until smooth.
5. Warm your 1L of milk (either in the microwave or a pot) and grate the Gruyere and mozzarella.
6. Add the warm milk to a pot, half the at a time, and stir until silky smooth.
7. Add the cheese (reserve some cheese for the top) and mix until smooth. Season with salt and pepper and freshly grated nutmeg.
8. Place your drained spinach into a food processor and add half of the ricotta. Pulse until it's mixed. Add the second half of your ricotta and stir in by hand. Season with salt and pepper and a little bit more nutmeg.
9. Now it's time to lay out your lasagne. Start with white sauce on the bottom, then the pasta sheets and finally your spinach ricotta. Repeat until everything is used up. Finish with the white sauce.
10. Sprinkle the remainder of the cheese over the top, cover with tinfoil and place in a 200°c oven for 20 minutes. Remove the foil and cook for a further 20 minutes.
Spinach Lasagne
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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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The Best Spinach Lasagna Recipe
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Recipe Facts
Prep: 20 mins Serves: 8 to 10 servings
Cook: 100 mins
Active: 60 mins
Total: 2 hrs
Ingredients
For the Spinach:
2 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1 shallot, finely minced (about 1/2 cup)
6 medium garlic cloves, minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
2 pounds fresh flat or curly spinach leaves, washed and dried
For the Ricotta:
2 pounds fresh ricotta cheese(see notes)
2 large eggs
4 ounces finely grated Parmigiano Reggiano cheese
1 teaspoon freshly grated nutmeg
For the White Sauce:
4 tablespoons butter
1/4 cup flour
1 quart (4 cups) whole milk
12 ounces grated low moisture mozzarella cheese
12 ounces grated Comté, Gruyère, or Emmentaler cheese
For Assembly:
1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodles
HOW To MAKE SPINACH LASAGNA | QUICK & EASY LASAGNA RECIPE | NO MEAT LASAGNA RECIPE
Recipe ????????
Spinach Lasagna Recipe is a healthier no meat recipe with layers of ricotta , Parmesan, & mozzarella cheeses & marinara sauce, lasagna noodles & spinach.
This recipe is one of my family's favorite. It is indeed delicious! Try this recipe I am sure your family will love it.
Thank you for watching! Please like & subscribe. I really appreciate your support!
SPINACH LASAGNA RECIPE
9 Lasagna noodles
15 ounce ricotta cheese
3/4 Parmesan cheese
1.5 cup Mozzarella cheese
2 large fresh eggs
1.5 - 2 cups spinach
24 ounce marinara sauce
2 Tbsp olive oil
chopped onion
3 cloves minced garlic or chopped finely
1/2 cup tomato sauce
dried basil, oregano, parsley
white pepper powder
salt to taste
INSTRUCTION: Please watch the video. Thank you so much!!!
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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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