I find the process of making lasagna extremely relaxing. I love working on the sauces and fillings and carefully assembling them all in a casserole dish before baking. Today we're going to look one of the classics. Creamy, cheesy, spinach lasagna flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta. And while I'll often opt for the ease and convenience of no-boil lasagna noodles, today we're going to go all-in with store-bought fresh pasta.
'Spinach' on Serious Eats
Flakes of salmon and wilted spinach add body and flavor to this warm couscous salad that's seasoned with mustard and dill. Ready in under 30 minutes, it's perfect for a quick weeknight meal or picnic lunch.
The balanced and decidedly tropical flavors of this friendly green smoothie are just the ticket to a relaxed state of mind.
Tender baby spinach and red shen choy are briefly simmered just until wilted, then served very simply in a broth flavored with lightly browned garlic. I can't think of an easier way to put a delicious side dish on the table.
Earthy, meaty mushrooms, tender shrimp, and silky strands of spinach are the stars of this easy, one-pot pasta dish. A perfect choice for a weeknight dinner, this recipe comes together in less than 30 minutes and makes minimal mess as the action occurs in a single pan.
Creamed spinach topped with artichoke hearts, poached eggs, and Hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic.
Rich and spicy enchiladas stuffed with spinach and hominy with a bright chile verde and smoky cashew-chipotle cream.
With the help of a pressure cooker, you can heave tender, gently spiced chicken that tastes like it's been simmering all day in a creamy sauce flavored with ginger, garlic, and cumin. Chickpeas and spinach make this a complete meal.
This juice is simple, crisp, and refreshing. Though bright green and full of spinachy goodness, it tastes mostly like a lightly gingery grapefruit juice.
This quiche is a filling meal, studded with soft potatoes and tart goat cheese that will keep you satisfied but wont have you retiring to the couch to recover.
Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing, complemented by a hint of garlicky heat.
Meatballs don't always evoke thoughts of a quick, satisfying meal, but these ones should: no milk-soaked breadcrumbs, searing, or homemade tomato sauce necessary. Crumbled feta and one egg add plenty of moisture and flavor to ground chicken and quick-sautéed spinach, flavored simply with paprika and salt.
Think of this recipe as part Indian and part classic steakhouse. At the base is a fairly traditional Indian spinach recipe, like one for saag paneer—just, you know, without the paneer. On top are sautéed scallops that are buttery but still supple, with a slight sweetness.
Far from a stodgy, cream-leaden bowl of green mush, this creamed spinach is bright and spicy thanks to homemade citrus kosho (a blend of zest, chiles, lemongrass, and salt) and a puréed mixture of onion and garlic.
If you're new to—or slightly suspicious of—green smoothies, this recipe is the place to start. It's easy to like and every bit as friendly as befits someone from the tropics.
This simple stir-fry combines Thai staples—fish sauce, palm sugar, lime juice, and peanuts—with easy-to-find ingredients—spinach, tofu, basil—for a spicy, crunchy, vegetarian main that comes together faster than you can cook a pot of rice.
These tacos are distinguished by bits of browned chorizo, which adds both spice and depth. A sprinkling of salty, crumbly cheese and a squeeze of lime helps open up the flavors.
Soft-scrambled eggs and garlicky spinach are tucked into a tortilla with salsa and crispy bacon bits.
Ravioli nudi are not the first thing that comes to mind when I think of Italian pasta-like dishes. But the small cheesy dumplings, essentially ravioli without the pasta, are a perfect vehicle for enjoying Italian vegetables. The nudi in Domenica Marchetti's new cookbook, The Glorious Vegetables of Italy, are just as much leafy green as they are ricotta and Parmesan. She combines big leafy spinach with even bigger leafy swiss chard and the cheese for a grassy, earthy dumpling mixed with a light, delicate touch.