|by Jack Pizarello Bishop|
From Bolognese-style classics to lightly layered vegetarian dishes to decidedly upscale versions.
1 - 10 of 153 for fresh spinach lasagna
In a skillet, ... while assembling the lasagna roll-ups. Wash spinach. Finely chop, ... the sauce in the above recipe. Makes 4 servings, 2 roll-ups each.
Beat eggs slightly, ... a sprinkle of fresh garlic, basil and ... sodium, 285mg calcium, 1073.5IU Vitamin A, 6.2mg Vitamin C, 19.9IU Vitamin D, 3.2mg iron.
Preheat oven to ... pieces of noboil lasagna on the sauce, ... half of the spinach, then a ... baking. Allow to sit 10 minutes before serving. Serves 8.
1. Heat oven ... minutes. 4. Put spinach, basil, flour, ... covered, for 40 minutes. Remove foil, sprinkle surface with six large julienned basil leaves.
Layer in a ... 1/2 of the spinach, 1/3 of ... minutes. (Or cook for 1 hour at 325°F, cool and refrigerate overnight, and then cook at 350°F for 45 minutes.)
In large nonstick ... drain. Combine carrots, spinach, ricotta, mozzarella, ... uncovered 30 to 40 minutes, until hot. Makes 8 servings. Serving Size: 8.
Sauté all vegetable ingredients in the olive oil. Mix the egg, ricotta cheese and parsley in a small bowl. You can always add more veggies or take ...
Heat oven to ... of cheese blend, spinach, basil and ... blend. Bake, uncovered 10 minutes or until cheese has melted. Let stand 10 minutes before slicing.
Wash and chop spinach. Cook in ... seasonings. Simmer 15-20 minutes. Cover lasagna swirls with sauce and bake in oven at 350 degrees for 20 minutes. Serves 4.
Rinse and slice fresh mushrooms, add to ... out of thawed spinach and fold into cheese mixture. Cook the lasagna noodles until partially ... about 1 1/2 hours.
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