emove the stalks from the spinach and wash thoroughly.
In
et aside.
Place the spinach in a small saucepan, cover
spray a 13x9\" casserole or lasagna pan with nonstick spray.
haw and squeeze dry the spinach.
Cook, drain and cool
o brown.
Place the spinach in the middle of a
o boil.
Take the spinach one handful at a time
medium bowl, combine bread, spinach, ricotta, eggs, grated parmesan, nutmeg, salt
Heat oil (medium heat).
Add onion and garlic.
Cook 2 minutes. Stir in flour.
Cook 1 minute.
Gradually whisk in milk.
Cook until sauce is smooth and bubbly.
Stir constantly.
Mix in spinach, Ricotta, 1/3 cup Parmesan, sun-dried tomatoes, basil and nutmeg.
Season with salt and pepper to taste.
Simmer until heated through.
Serve over cooked fettuccine and garnish with scallions and pine nuts, if desired.
Sprinkle with freshly ground black pepper and pass extra Parmesan.
Serves 4.
In a bowl, combine the spinach, ricotta, Gorgonzola,and mix well. Season
ozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder
Make the fillings: For the spinach filling, heat 1 tbsp oil
nd only partially drain frozen spinach if using no-boil noodles
br>For the Tofu Ricotta (see also my recipe #279343):
In
nch baking dish.
Combine ricotta, herbs, spinach, nutmeg and 1/2
lling it up in the lasagna sheets.
Next make the
he artichokes, fresh or frozen spinach and peppers; cover and cook
ranslucent, about 5 minutes. Add spinach and cook until wilted. Scrape
ater to a boil. Cook lasagna in the boiling water, stirring
n a large bowl combine spinach, ricotta cheese, eggs, garlic, and
br>For the filling, combine spinach, ricotta, crab, egg, garlic and 1