BUY SPINACH LASAGNA SHEETS RECIPES

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NO BOIL SPINACH RICOTTA LASAGNA RECIPE | BARILLA



No Boil Spinach Ricotta Lasagna Recipe | Barilla image

For an easy spinach lasagna recipe, turn to Barilla's no boil Oven-Ready Lasagne sheets. Try this vegetarian lasagna with ricotta cheese!

Provided by Barilla

Prep Time 00:20

Cook Time 00:35

Yield 12

Number Of Ingredients 10

1 box Barilla® Oven-Ready Lasagne
2 tablespoons extra virgin olive oil
3 tablespoons butter
3 tablespoons flour
½ cup onion, diced
2 10-ounce packages of frozen spinach, thawed
2 pounds Ricotta cheese
3 cups milk, gently warmed
1 cup Parmigiano-Reggiano cheese grated and divided
Salt and black pepper to taste

Steps:

  • Pre-heat oven to 375° F.
  • In a large skillet sweat the onion in olive oil over moderate heat for 4-5 minutes.
  • Add spinach and season with salt and pepper; sauté for 5 minutes.
  • Remove from heat to cool down.
  • Ricotta mixture: Combine ricotta, spinach, and ¾ cup Parmigiano cheese; season with salt and pepper.
  • Prepare béchamel sauce: In a sauce pan melt butter and add flour, cook for 2-3 minutes.
  • Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper.
  • When the sauce comes up to a simmer cook for an additional 5 minutes.
  • Pan spray a 13 x 9 inch baking dish.
  • On the first layer spread ½ cup béchamel sauce.
  • Top with 4 lasagna sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese.
  • Continue the same procedure for 3 more layers.
  • For the top layer spread remaining béchamel and ricotta mixture, sprinkle with Parmigiano cheese; bake for 35-40 minutes or until golden brown and bubbly on top.
  • Before slicing the ricotta and spinach lasagna, let it rest for 5 minutes.

SPINACH LASAGNA - FOODSERVICE DIRECTOR



Spinach Lasagna - FoodService Director image

Executive Chef Janna Traver says spinach lasagna is among the most popular items offered by the university’s catering department. Rich enough for the heartiest tastes, it’s also vegetarian. It takes three days to prepare.

Provided by FOODSERVICEDIRECTOR.COM

Categories     Entree

Yield 288 servings

Number Of Ingredients 1

Pull spinach and thaw overnight. The next day squeeze spinach to remove excess moisture.Sweat diced onions, then cool and chill.Pull cream cheese to soften 2 hours before assembly.In large mixer, using paddle attachment, whip cream cheese until light and fluffy.Add onion, ricotta cheese, sour cream, cottage cheese and mozzarella cheese; blend 5 minutes. Add spinach and whip until blended, about 5 minutes.Place mixture in 3, 4-inch hotel pans and score eight sections per pan for 24 sections.Spray out 12, 2-inch hotel pans. Place 2 cups marinara on bottom of pans. Top with 2 sheets lasagna noodles.Place 1 scored amount of spinach mixture in each pan. Pat out evenly. Top with 2 sheets lasagna noodles.  Top noodles with 2 cups marinara.Wrap and freeze. Remove from freezer after 24 hours. Turn out each lasagna and individually wrap each 2 times.For eservice, unwrap lasagna and slack in hotel pan for 1-2 days, covered with plastic wrap and foil. Heat in steamer for 60 minutes or until internal temperature reaches 160°F.Unwrap and garnish each lasagna with 4 cups mozzarella. Bake for 15 minutes to melt cheese.

Steps:

  • Pull spinach and thaw overnight. The next day squeeze spinach to remove excess moisture.Sweat diced onions, then cool and chill.Pull cream cheese to soften 2 hours before assembly.In large mixer, using paddle attachment, whip cream cheese until light and fluffy.Add onion, ricotta cheese, sour cream, cottage cheese and mozzarella cheese; blend 5 minutes. Add spinach and whip until blended, about 5 minutes.Place mixture in 3, 4-inch hotel pans and score eight sections per pan for 24 sections.Spray out 12, 2-inch hotel pans. Place 2 cups marinara on bottom of pans. Top with 2 sheets lasagna noodles.Place 1 scored amount of spinach mixture in each pan. Pat out evenly. Top with 2 sheets lasagna noodles.  Top noodles with 2 cups marinara.Wrap and freeze. Remove from freezer after 24 hours. Turn out each lasagna and individually wrap each 2 times.For eservice, unwrap lasagna and slack in hotel pan for 1-2 days, covered with plastic wrap and foil. Heat in steamer for 60 minutes or until internal temperature reaches 160°F.Unwrap and garnish each lasagna with 4 cups mozzarella. Bake for 15 minutes to melt cheese.

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