Best 5 Extra Easy Spinach Lasagna Recipes

SPINACH LASAGNA

Steps:

• Heat the EVOO in a saucepot and add the butter. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and crush them up a bit. Add the passata, a fat handful of torn basil leaves, the onion and some salt and pepper. Bring to a simmer and simmer for 40 to 45 minutes. Remove the onion and set the sauce aside.
• Separate the spinach while adding it to a mixing bowl. Add half of the mozzarella, the ricotta, 1 1/2 cups of the Parmigiano-Reggiano and the eggs yolks and mix to combine. Season with grated nutmeg, salt and pepper.
• Layer a little sauce into a lasagna pan and top with three flat lasagna sheets or four curly. Top with a little more sauce, and then half of the spinach and cheese mixture. Repeat with another layer, and end on top with lasagna sheets. Top with some sauce and the remaining mozzarella and Parmigiano-Reggiano.
• The lasagna can be stored before or after baking for a make-ahead meal, or baked to serve immediately. When baking the first time, bake at 375 degrees F, uncovered, from room temperature until cooked through and brown and bubbling on top, 60 to 70 minutes. If reheating, bake at 375 degrees F, covered, for 40 to 45 minutes.
• Let the lasagna rest 20 minutes before cutting. Serve with extra sauce on the side.

SIMPLE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
• Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
• Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

EASY SPINACH LASAGNA

Steps:

• Chop the onion and peppers into small pieces.
• Fry lightly in the olive oil for a few minutes and add some black pepper.
• Add the garlic.
• Mix well and add the canned tomatoes.
• Heat until a few bubbles appear and slowly add the puree, then all the parsley except a little for decoration.
• Set aside.
• Make sure the spinach is totally clean.
• (Put it in a drainer and cover with salt, then wash really well.) Steam in a stainless steel drainer over a pot of boiling water for no more than 3 minutes.
• While it is cooking, set the oven to 300 degrees F.
• Drain the spinach and put in a pan.
• Mix with the sour cream and plenty of black pepper (a small hand blender is ideal for this).
• It should be smooth and creamy and a lovely color.
• Pour about 2 inches of the red sauce into a baking dish, smooth with a wooden spoon and cover with a layer of lasagne.
• Top with a layer of the spinach mix.
• Smooth it out and add another layer of pasta.
• Keep doing this- alternating red and green- until no more sauce is left.
• The last layer of pasta must have a little sauce on it to keep it moist.
• Cover with the cheese.
• Bake, uncovered, for about 1 1/2 hours.
• When the lasagne is done it needs to sit about 3 minutes before being sprinkled with parsley and served with a fresh green salad and a glass of dry red wine.

EXTRA-EASY SPINACH LASAGNA

Steps:

• Mix ricotta cheese, spinach and 1 cup mozzarella cheese.
• Spread 1 cup pasta sauce in 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat layers. Top with remaining pasta sauce. Slowly pour water around inside edges of baking dish. Cover.
• Bake at 400 degrees F for 40 minutes Uncover. Sprinkle with remaining mozzarella cheese. Bake 10 minutes or until hot. Let stand 10 minutes.

EASIER SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Combine ricotta, 1/2 mozarella, egg, spinach, mushrooms, and oregano.
• Spread 1/3 of spaghetti sauce in bottom of 8x8 inch pan. Top with layer of noodles, 1/2 of spinach-cheese mixture, another layer of noodles, remaining half of spinach-cheese mixture, 1/3 of tomato sauce, another layer of noodles, remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
• Pour water into corners of pan. Bake about 1 hour, or until noodles are tender.