EASY SPINACH LASAGNA | MCCORMICK
This hearty lasagna is a great addition to a buffet or potluck for those guests following a meatless diet. Photo credit: Lindsay Landis from Love & Olive Oil.
Provided by McCormick
Prep Time 20 minutes
Cook Time 1 hours
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Beat eggs in large bowl. Add ricotta cheese, spinach, 1 1/2 cups mozzarella cheese, parsley, garlic powder, Italian seasoning, salt and pepper; mix well. Empty spaghetti sauce into medium bowl. Pour water into empty jar; cover and shake well. Add to spaghetti sauce; mix well.
- Spread about 1 cup of the sauce onto the bottom of 13x9-inch baking dish; top with 3 noodles. Spread half of the cheese mixture over the noodles. Repeat sauce, noodles and cheese layer once. Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
- Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional spaghetti sauce, if desired.
Nutrition Facts : Calories 319 Calories
BEST SEAFOOD LASAGNA RECIPE - HOW TO MAKE SEAFOOD LASAGNA
Seafood Lasagna from Delish.com is perfect for any seafood lover.
Provided by Lauren Miyashiro
Categories date night dinner
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large pot of salted boiling water, cook noodles according to package instructions. Lay noodles flat on a greased baking sheet, using parchment paper for stacking. Meanwhile, in a large skillet over medium-high heat, heat oil. Season shrimp with salt and pepper then add to skillet. Cook until pink and opaque, about 2 minutes per side. Remove from skillet and chop into bite-size pieces. Return skillet over medium medium heat and melt butter. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook 1 minute, then whisk in half-and-half and clam juice. Bring mixture to a simmer, stirring occasionally, and cook until thickened, about 4 minutes. (Sauce should coat the back of a wooden spoon.) Stir in ½ cup Parmesan and season with salt and pepper. In a medium bowl, combine ricotta, egg, remaining ¼ cup Parmesan, and parsley. Season with salt and pepper. Assemble lasagna: Spread a thin layer of sauce in a large baking dish and top with a layer of overlapping noodles. Spread ricotta mixture over noodles, add a layer of shrimp and crab meat, cover with sauce, then sprinkle with a layer of mozzarella. Repeat for three layers total, ending with the mozzarella. Tent with foil and bake 30 minutes. Remove foil and bake until golden and bubbly, 15 minutes more. Garnish with more parsley, then let cool 15 minutes before slicing and serving.
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The perfect make-ahead meal for when you're craving seafood and lasagna.
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Category Main dish, Dinner, Lasagna, Pasta dish
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EASY SPINACH LASAGNA | MCCORMICK
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