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:
the most Scrupmtious SPINACH MUSHROOM LASAGNA with homemade tomato sauce from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make the most Scrumptious SPINACH MUSHROOM LASAGNA with homemade tomato sauce.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
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Chef Victoria Love’s
Scrumptious Spinach & Mushroom Lasagna
1 Spanish Onion, large ¾ sliced and ¼ chopped (1 ½ Cups)
2 Tablespoons Olive Oil
3 Cups Ricotta
2 Cups Shredded Mozzarella
1 Egg, large
1 teaspoon Dried Oregano
1/2 teaspoon Nutmeg
2 10 oz Packages Frozen Chopped Spinach, defrosted
8 oz can of Mushrooms, drained
1 28 oz Can Tomato Sauce
1 28 oz Crushed Tomatoes
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
2 teaspoons Dried Italian Blend of Herbs
Lasagna
¼ Cup Shredded Parmesan
1.Drain spinach in a sieve. In a large pot with salted boiling water, cook lasagna until tender, about 10 minutes, drain. Heat skillet over medium high heat, add olive oil and sauté sliced onions until light golden brown. Set aside and let cool. Spray a 13 x 9 x 2 pan with non-stick cooking spray or brush with extra olive oil.
2. Preheat the oven to 350 degrees. In a mixing bowl stir together ricotta, 1 cup mozzarella and egg, squeeze remaining liquid from spinach and add to cheese mixture, stir in 1 teaspoon dried oregano and nutmeg. Add sauteed sliced onions & mushrooms, combine.
3. In a saucepan over medium heat add remaining tablespoon of olive oil, saute chopped onions, with a wooden spoon stir together tomato sauce, crushed tomatoes, basil, oregano and Italian Blend.
4. In prepared pan pour 1 cup of sauce, lay down 3 sheets of lasagna, top with 1/3 of the cheese, spinach, mushroom mixture, repeat twice, top last third of cheese mixture with 1 cup of sauce and 3 lasagna sheets, top with remaining sauce and 1 cup of mozzarella and parmesan. Cover tightly with tin foil and bake for 45 minutes, remove tin foil and bake for an additional 15 minutes. Remove from the oven and let sit 15 minutes before serving.
#chefvictorialove
The Best Mushroom Lasagna | SAM THE COOKING GUY
Why’s it always gotta be meat? Well it doesn’t - and this veggie version is super great and you won’t miss the animals.
00:00 Intro
00:13 Cutting & cooking mushrooms
00:54 Adding onions
1:09 Thickening
1:21 Adding milk & seasoning
2:09 Making ricotta layer
2:23 Building & baking instructions
3:35 The reveal & serving
4:15 First Bite
5:17 Outro
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???? INGREDIENTS:
➔ Ricotta (garlic + olive oil)
➔ Spinach (frozen)
➔ Lasagna (no cook noodles)
➔ Shredded Mozzarella
➔ Parmesan
⭕ FOR THE MUSHROOMS...
➔ Shiitakes Mushrooms
➔ Onion
➔ Butter
➔ Flour
➔ Milk
➔ Salt
➔ Pepper
➔ Thyme
➔ Red Pepper Flakes
➔ Worcestershire
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If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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Spinach & Ricotta Lasagne from Andy Cooks
My buddy @andy_cooks has finally released a cookbook and it’s SO epic! His spinach and ricotta lasagne was the best I’ve ever made! Thanks Chef! ????
Spinach & Mushroom lasagne
Here's a fresh and healthy alternative to your typical meat lasagne dish made with mushrooms and spinach!
BEST Spinach Lasagna Recipe - How To Make Vegetable Lasagna At Home - Bhumika
Learn how to make Spinach Lasagna at home with Chef Bhumika Bhurani on Rajshri Food.
Lasagna is a type of pasta recipe made with bechamel sauce, pasta sheets, cheese and veggies. It is a delectable dish that you can make for your family and friends on special occasions like kitty parties, get-togethers and potlucks. Do give it a try and let us know your feedback in the comments below.
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Ingredients:
For sauce:
2 tbsp butter
2 tbsp Flour
2 cups Milk
Salt
Black Pepper
1 Bay Leaf
For Pasta:
5 Lasagna Sheets
Oil
For the filling:
2 tbsp Oil
1 tbsp Garlic, chopped
2 Onions, chopped
Salt
1 cup Carrot, diced
1 1/2 bunch Spinach, chopped
Assembling:
Oil
Cheese
Method of preparation:
For sauce:
Heat a pan, add butter, flour, cook till the raw smell goes off.
Add milk little by little and keep whisking.
Add salt, black pepper, switch off the gas and add bay leaf.
For Pasta:
Heat water in a pan, add salt, lasagna sheet and boil it.
Once they soften, remove them on a plate and apply oil.
For the filling:
Heat a vessel, add garlic, saute it for a couple of minutes.
Add onions, salt, carrot, spinach, let the spinach melt completely.
Our Filling is ready.
Assembling:
Take an oven friendly pan, oil it generously.
Spoon in two ladles full of the sauce, layer it with 2 sheets of lasagna.
Add in the filling generously, some more sauce and top it with cheese.
Repeat the process again.
Cover it with silver foil and let it bake @200°C for about 30 minutes.
Take it out of the oven, uncover the foil and bake it for 10 minutes till you get a brown layer on top.
Cut it and serve it on a plate.
Our Veg Lasagna is ready.
Host: Bhumika Bhurani
Copyrights: Rajshri Entertainment Private Limited
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