Mr. Food’s Easy Spinach Lasagna Recipe

Ingredients:

16 ounces of cottage-cheese
10 ounces of spinach (frozen); thawed & well-drained
28 ounces of spaghetti-sauce
1/2 c of grated cheese (Parmesan)
9 sheets of uncooked lasagna
12 ounces of shredded cheese (Mozzarella)

Instructions:

Have oven preheated to three hundred fifty degrees Fahrenheit. Combine Parmesan, spinach & cottage-cheese in small bowl.
Arrange three lasagna sheets in 7×11-inch bake dish. Topw w/ 1/3 sauce & then w/ 1/3 cottage-cheese. Repeat layering.

Bake for about 30-45 mins. Allow to cool prior to serving.

>> Mr. Food’s Easy Spinach Lasagna Recipe

Lasagna Rolls With Wilted Spinach Recipe

Ingredients:

1 Tbsp of olive oil
2 bunches of spinach
1 garlic clove; chopped
1/2 cup of currants
2 cup of cheese (ricotta)
a pinch of salt
1/2 cup of nuts (pine)
1/2 pound lasagna pasta noodles; cooked
a pinch of pepper
2 cups of marinara pasta sauce; heated
2 pcs of carrots; grated
1/4 cup of cheese (Parmesan); grated

Instructions:

Inside a skillet (large), heat the olive oil then saute the garlic ’til soft. Then, add carrots and spinach. Once the spinach has wilted, put in the nuts (pine) and currants.

In a separate bowl, mix the warm vegetables w/ ricotta. Season w/ pepper and salt. Lay flat the noodles then spread the mixture on noodles. Next, roll the pasta noodle up on a big serving plate or a plate sauce ladle .

Place the rolls on the top of sauce such that pattern (spiral) is at the top. To finish, sprinkle w/ cheese then serve. Serving only good for 1.

>> Lasagna Rolls With Wilted Spinach Recipe

Mushroom & Spinach Lasagna Recipe

Ingredients:

2 redpepper (medium)
1/8 tsp of hot-pepper sauce
6 cloves garlic (medium)
1/8 tsp of ground thyme
1 tsp of vinegar (balsamic)
1 & 1/2 onion (medium)
4 raw peeled tomatoes (medium); seeded & diced
1/2 c of vegetable stock
6 ounces of mushrooms
2 ounces of Swiss-cheese
1 pound of fresh spinach
6 ounces of lasagna sheets
4 ounces of Parmesan cheese; grated
1 Tbsp of fresh parsley
1/4 c of fresh basil
1 c of ricotta skimmed milk

Instructions:

For the sauce: Have peppers roasted together w/ garlic & onions. Combine the onion, peppers, tomatoes, stock & thyme in saucepan. Allow to simmer approximately 15 mins. Transfer mixture into process, add vinegar & pepper-sauce, then pulse ’til pureed.

Meanwhile, follow package instructions in cooking lasagna. Drain & rinse w/ running water. Steam washed spinach then coarsely chop. Combine tomatoes, onions, mushrooms & garlic nonstick skillet then simmer mixture for about fifteen minutes ’til sauce evaporates. Allow to cool & then you add Swiss & ricotta-cheese, parsley, basil, pepper & salt, blend well.

Arrange a noodle layer in 9×13-inch bake dish, top w/ spinach layer then tomato-onion mixture. Top w/ Parmesan, then repeat layering.
Have lasagna baked at three hundred fifty degrees Fahrenheit for about 40 mins. Best when served w/ tomato red bellpepper sauce all over.

>> Mushroom & Spinach Lasagna Recipe

Lasagna Torte Recipe

Ingredients:

1/4 c of basil (fresh); chopped, or
1 Tbsp of basil (dried)
1 Tbsp of olive oil
2 cloves of garlic; chopped finely
1 can of tomatoes (28 oz, puree)
2 carrots (medium); pared & shredded
2 lbs of spinach (fresh), or
2 packs of spinach leaf (10 oz); frozen, thawed & squeezed dry
12 pcs of lasagna pasta noodles
1 onion (large); chopped finely
2 c of cheese (ricotta, whole-milk)
1/4 tsp of pepper
1/2 c of cheese (parmesan); grated
2 c of cheese (Fontana, 8 oz); shredded

Instructions:

Heat the oil on a skillet (large) on high stove heat. Put in onions and saute ’till soft, for approximately 8 mains; place into a medium bowl. Then, add the tomatoes into the skillet and break up w/ a spoon.

Put in carrots and garlic; bring it to a boil. Lower the heat then simmer with cover for about 10 mains. Uncover then simmer for another 10 mains. Stir the salt and basil in. Set tomato mixture aside.

Next, stem spinach (fresh) then wash. Place inside a big pot on high stove heat and cook ’till wilted, approximately for 3 mains. Drain then squeeze wilted spinach dry. Meanwhile, cook noodles as stated in package instructions and drain.

Preheat oven (350 degrees F). Line a 9-inch spring form baking pan w/ tin foil and grease the foil. Then, add Parmesan, pepper and ricotta to the reserved onions; stir well to thoroughly combine. Next, trim noodles so they fit the pan.

Spread 4 pasta noodles in pan, slightly overlapping. Cover w/ 1/3 ricotta mix and evenly spread. Top w/ 1/3 spinach, 1/4 tomato mixture and 1/4 Fontana. Do the procedure again for 2 times w/ the pasta trimmings to serve as a layer.

To finish, top w/ remaining noodles, last 1/4 of tomato mixture and remaining Fontana. For 50 mains to 1 hour, bake ’till hot. Let it stand for 5 mains before it is served; remove the linings of baking pan. Serves 8.

>> Lasagna Torte Recipe