Posts tagged lasagna

Spinach & Chicken Lasagna Stacks

7 lasagna noodles
3 tbsp butter
1/3 cup flour
1 ¾ cup broth
1 ¼ cup whole milk
¼ pepper
½ small red pepper (cut up in ¼ in pieces)
4oz gruyere cheese (or similar) shredded (~1cup)
4 cups baby spinach leaves (or shredded adult spinach)
2 cups shredded meat of your choice (recommends chilcken)

1. cook lasagna noodles as directed (~10-12mins)
2. while noodles cook, melt butter in 3qt saucepan, whisk in flour until smooth
3. whisk in broth, milk, pepper – stir occasionally
4. add red pepper and boil for ~2mins
5. stir in cheese, meat and spinach – heat through and remove from heat
6. cut each noodle into 3 equal parts (not lengthwise, cut like you are making rectangles)
7. place one “rectangle” of a noodle on your plates, top with ¼ cup of your saucepan mixture, place another noodle on top, again top with ¼ cup of your mixture
8. you continue stacking until your preferred size… or the recipe calls for this recipe creating 4 servings, so dish out onto 4 plates (you’ll have one stack/plate) each stack should have 5 noodles – and you should end with the chicken mixture on top
9. serve and enjoy

**adapted from Fast Weeknight Favorites – page 136

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Turkey – Broccoli Filled Lasagna Rolls

4 dried lasagna noodles
6oz ground turkey, chicken, meat of your choice
¼ cup chopped onion
1 cup broccoli
¼ cup water
1 beaten egg
1 cup ricotta cheese (or cottage cheese)
½ tsp thyme (or fresh thyme – 1 ½ )
1 ½ cups spaghetti sauce
¼ cup shredded parmesan

1. cook ground meat for a few mins, toss in chopped onion and continue to cook until meat is cooked all the way through and onion tender ~5 mins
2. add broccoli to the above mixture with a bit of water and allow the broccoli to soften, drain and set aside
3. cook lasagna noodles in boiling water for ~10-12 mins, take out and lay flat and allow them to cool, this will make working with them easier
4. whisk your egg in a bowl and stir in ricotta, stir in your broccoli/meat/onion mixture into the egg/ricotta
5. place ¼ of this filling on a lasagna noodle and roll up **here is the messy part, some may come out the sides, it is going to get on your hands… keep going, you’ll cover it up with sauce anyways!**
6. place seam side down in a baking dish and cover with spaghetti sauce
7. bake at 375 covered for 30 mins then top with parmesan and serve

**adapted from BHG: New Cookbook – page 355

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Spinach Lasagna

This recipe was adapted by me off the back of a box of no-boil lasagna noodles and the BHG:New Cookbook (page 352)… so here is what I did

½ box no-boil noodles (9 noodles)
~52 oz of spaghetti sauce (we used meatless)
~10 oz of frozen spinach
8 oz sliced fresh mushrooms
½ large onion chopped
15 oz ricotta cheese
2 medium eggs
1 cup parmesan cheese
2 cups mozzarella cheese
1 tsp pizza seasoning

1. in a bowl whisk eggs
2. defrost spinach (I did this VERY slowly in the microwave)
3. pat spinach dry with a few paper towels and let sit so it cools down
4. add ricotta cheese, 1 cup mozzarella, ½ cup parmesan cheese to eggs and stir and let sit while you work
5. sauté mushrooms first (to get them gold brown sauté in a single layer)
6. when mushrooms look just a BIT soft add your onion and sauté for ~ 5 more mins, let sit while you continue working
7. spread 1 cup of spaghetti sauce in the bottom of the 13×9 pan
8. top with 3 noodles (no-boil) and try to space evenly, these noodles expand
9. stir your spinach into ricotta/cheese/egg mixture (I let the spinach cool due to if I added it warm I was worried it might interact with the cheese and curdle it OR cook the egg a bit and I didn’t want that)
10. spoon ½ mixture over the noodles (I used two HEAPING spoonfuls/noodle)
11. spoon ALL the mushrooms/onions over this layer
12. top with 1/3 of the remaining spaghetti sauce
13. top with 3 more noodles
14. place the remaining ricotta/cheese/egg/spinach mixture on top of these middle noodles
15. add another 1/3 of your spaghetti sauce
16. top with your final noodles and then your final sauce
17. bake covered for 55 mins in a 350 oven
18. in your mozzarella bag place your remaining ½ cup parmesan cheese (you should still have 1 cup of mozzarella left), also add your seasoning and SHAKE, place this in the fridge
19. when you hear the time go off, take off your cover and top with the mozzarella mixture you made above, let cook uncovered for 5 more mins
20. take it out and let it sit for 15 mins or so… slice and serve

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