Results 111 - 120 of 191 for spinach mushroom lasagna

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Cook lasagne. Brown beef with ... tomato paste, sauce, mushrooms, garlic, parsley, 1/2 teaspoon ... Combine cottage cheese, spinach, salami, egg, 1/2 teaspoon ... day before and reheated.

Saute onion, garlic, mushroom, sherry and butter. Add broccoli, spinach and Italian seasoning. Combine in ... baking dish. Layer lasagna (4 pieces). Spread 1/2 cheese ... 375 degrees 25 minutes.

Cook lasagna noodles in boiling water, salted, ... tomato sauce, paste, mushrooms, salt and oregano. Simmer 15 minutes. Combine eggs, spinach, Parmesan cheese and cottage ... Note: Leftovers freeze well.

Preheat oven to 400 degrees. ... heat. Add onion, mushrooms and garlic. Cook 5 minutes. ... set aside. Add spinach to skillet. Cook 2 to ... ricotta mixture. Cook lasagna noodles according to package directions. ... 35 to 40 minutes.

Cook lasagne noodles; drain. In bowl, combine cottage cheese, spinach, salt, and pepper. Lay ... minutes at 350 degrees (until bubbly). Serves 6.



In a medium-size frying pan ... brown. Blend in mushrooms (including mushroom liquid), tomato sauce, ... eggs with the spinach, Ricotta cheese, Parmesan cheese, ... 6 to 8 servings.

In frying pan, lightly brown ... brown. Blend in mushrooms and mushroom liquid, tomato sauce, ... eggs with the spinach, cottage cheese, grated Parmesan ... Serves 6 to 8.

118. LASAGNA
In a medium sized non-stick ... garlic pepper, and mushrooms to ground meat mixture. Combine well drained spinach with cottage cheese. Cook 1/2 ... servings. Approximately 405 calories.

Brown meat in a large ... in onions, garlic, mushrooms and oregano. Season to taste ... excess fat. Cook lasagna noodles according to package directions. Add spinach and soup to meat mixture; ... oven for 30 minutes.

In 10 inch skillet heat ... and hot; add mushrooms and saute, stirring occasionally, until ... mixing bowl, combine spinach, ricotta, egg, remaining 3/4 ... 1/2 of cooked lasagna noodles lengthwise in dish, overlapping ... before serving. Serves 8.

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