Dive into my surf seafood lasagna, featuring a mountain of spinach, wild-caught shrimp, and mussels. Enhanced with clam juice béchamel and topped with crunchy toasted breadcrumbs for the perfect ...

in a 9-by-13-inch pan. Once you have the pan filled with seafood lasagna, cover with tomato sauce and shredded queso cheese. Bake at 325 degrees for 25 minutes, or until cheese is melted. Serve hot.

4 Tbsp. butter 1 shallot, minced 2 Tbsp. garlic, minced 2 pounds spinach leaves, chopped Salt and pepper, to taste 2 lbs. ricotta cheese, divided 2 eggs 1 ⁄ 2 cup Parmesan cheese, grated 1 tsp ...

Now assemble the lasagna, using a baking dish measuring 12x8 inches: place some béchamel on the bottom (14), then lay 3 egg sheets and cover with more béchamel (15).

Add spinach; cook, stirring occasionally, until very tender, about 2 minutes. Using a spider, transfer spinach to a large bowl of ice water. Let cool 2 minutes.

This lasagna, made with no-boil pasta, can be that dish. The sauce, with white sauce, called “bechamel,” also has jarred tomato sauce.

Lasagna 1 pound lasagna noodles, cooked al dente 1 15-ounce container of ricotta cheese 2 eggs, lightly beaten 2 cloves garlic, minced Salt to taste, you can also use seasoning salt 1/2 pound ...

Spread 11/2 cups sauce in the baking pan and sprinkle with 1 tablespoon cheese. Cover with 3 noodles, leaving space between them. Spread half of the spinach filling on top, then 1 cup sauce, 1 ...

Spinach Skillet Lasagna Cookbook author Elena Silcock wrote of this saucy stovetop lasagna: "One of my pals has made this dish almost weekly since I gave her the recipe." The reason is probably ...