LASAGNA WITH SPINACH AND ROASTED ZUCCHINI RECIPE - NY…
You may think of lasagna as a rich, heavy dish, but it needn’t be. There’s no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.
Provided by Martha Rose Shulman
Total Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
- Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
- Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http//schema.org, Calories 372, UnsaturatedFatContent 8 grams, CarbohydrateContent 38 grams, FatContent 16 grams, FiberContent 6 grams, ProteinContent 21 grams, SaturatedFatContent 7 grams, SodiumContent 862 milligrams, SugarContent 6 grams, TransFatContent 0 grams
LASAGNA WITH SPINACH AND ROASTED ZUCCHINI RECIPE - NY…
You may think of lasagna as a rich, heavy dish, but it needn’t be. There’s no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.
Provided by Martha Rose Shulman
Total Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
- Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
- Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http//schema.org, Calories 372, UnsaturatedFatContent 8 grams, CarbohydrateContent 38 grams, FatContent 16 grams, FiberContent 6 grams, ProteinContent 21 grams, SaturatedFatContent 7 grams, SodiumContent 862 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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Reviews 3.9
Total Time 45 minutes
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Calories 188 calories per serving
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LASAGNA WITH SPINACH AND ROASTED ZUCCHINI RECIPE - NY…
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
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Calories 372 per serving
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
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From tasteofhome.com
Reviews 3.9
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 188 calories per serving
- Preheat oven to 450°. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Transfer to a 12-in. pizza pan coated generously with cooking spray; spread to an 11-in. circle., Bake until golden brown, 13-16 minutes. Reduce oven setting to 400°. Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese. Bake until edge is golden brown and cheese is melted, 10-15 minutes. Sprinkle with chopped fresh basil, if desired.
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