PREGO LASAGNA RECIPE WITH COTTAGE CHEESE RECIPES

SPINACH LASAGNA III RECIPE | ALLRECIPES

Spinach Lasagna III Recipe | Allrecipes image

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.

Provided by Robbie Rice

Categories Italian Recipes

Total Time 1 hours 50 minutes

Prep Time 35 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
⅔ cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
½ teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Nutrition Facts : Calories 360 calories, CarbohydrateContent 41.2 g, CholesterolContent 47.6 mg, FatContent 13.5 g, FiberContent 3.5 g, ProteinContent 19 g, SaturatedFatContent 6.2 g, SodiumContent 875.4 mg, SugarContent 8.1 g

LASAGNA (CLASSIC MUELLER'S RECIPE) RECIPE - FOOD.COM

Lasagna (Classic Mueller's Recipe) Recipe - Food.com image

This is the basic recipe from Mueller's box with a couple substitutions to suit my taste and laziness. Makes one deep 13x9 pan. If you make ahead and refrigerate, it will take longer to bake and will be drier.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
2 (26 ounce) jars marinara-flavor Prego spaghetti sauce
1 (15 ounce) carton part-skim ricotta cheese
1 (16 ounce) carton low fat cottage cheese
2 eggs
1 cup parmesan cheese
8 ounces shredded mozzarella cheese
16 ounces lasagna noodles

Steps:

Spread about 1 cup Prego sauce in bottom of lasagna pan.
Boil noodles as directed (about 10 minutes). Remove from heat immediately and run cold water into pan so noodles won't overcook.
While noodles are cooking, brown ground beef in large saucepan. Remove from heat and mix in remaining Prego.
Set aside 1/2 cup of parmesan and 1/2 cup mozzarella cheese.
Combine remaining parmesan and mozzarella with eggs, ricotta, and cottage cheese.
Layer in lasaga pan: 1/3 of noodles, 1/3 meat sauce, and 1/2 cheese mixture. Repeat.
Top with remaining 1/3 noodles, 1/3 meat sauce, and reserved mozzarella and parmesan.
Cover with foil and bake at 350 degrees for 25 minutes.
Remove foil and bake for another 15 minutes.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 650.2, FatContent 26.6, SaturatedFatContent 11.9, CholesterolContent 117.5, SodiumContent 1215.1, CarbohydrateContent 62.6, FiberContent 6, SugarContent 13.4, ProteinContent 38.4

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