How To make Classic Spinach Lasagna
SAUCE:
1/2 oz Dried porcini mushrooms
2 tb Olive oil
2 oz Pancetta; chopped
- (or blanched bacon) 3 tb Chopped onion
1/2 lb Ground round of beef
Salt Freshly ground black pepper 2 oz Chicken livers
- cleaned and minced 2 tb Tomato paste
FILLING:
1 1/2 lb Fresh spinach; -=OR=-
2 pk -Frozen Spinach
Salt 1 c Ricotta
1 Egg
Whole nutmeg 1 lb Freshly made lasagna noodles
1 1/2 tb Butter
1 c Freshly grated parmigiano
TO MAKE THE MEAT SAUCE: Put the dried mushrooms in a bowl and pour 1 cup boiling water over them. Let them sit for 30 minutes, then drain, reserving the water. Rinse the mushroom pieces thoroughly, chop them fine, and rinse again to remove all traces of grit. Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl. Heat the olive oil in a large non-reactive skillet. Add the pancetta and onion and saute over low heat 5 minutes. Raise heat to medium, crumble in the ground beef, and add 1/4 teaspoon of salt and several grindings of fresh pepper. Saute 5 more minutes, stirring to break up the meat. Add the chopped chicken livers and the chopped porcini. In a measuring cup, combine 1/2 cup of the mushroom-soaking liquid and 1/2 cup hot water. Dissolve the tomato paste in this liquid and add it to the skillet. Bring to a simmer, cover the pan and cook 1 hour, stirring occasionally and regulating the heat to maintain a gentle simmer. TO MAKE THE SPINACH FILLING: If you are using fresh spinach, wash it carefully, and place it in a large pot with only the amount of water that clings to the leaves. Sprinkle lightly with salt, cover the pot and turn heat to high. As soon as the spinach wilts, reduce heat to medium and cook 5 minutes. (If using frozen spinach, cook according to package directions.) Drain the spinach in a colander, spray with cold water, squeeze out most of the water, and chop it fine. Put it into a bowl and add the ricotta, the egg, 1/4 teaspoon of salt and several gratings of fresh nutmeg. Stir all together well. COOKING THE LASAGNA: Bring a large pot of salted water to the boil. Fill a large bowl with ice water. Lay out several clean dish towels on a work surface. Drop the lasagna noodles a few at a time into the boiling water and cook 1 minute. Drain them with a slotted spoon, dip them into the bowl of ice water to stop the cooking, and lay them out on the dish towels while you cook the rest. ASSEMBLY AND BAKING: Preheat oven to 400F. Butter a 10-by-14-inch baking dish with 1/2 tablespoon butter. Cover the bottom of the dish with a layer of lasagna noodles. (Use about a quarter of them.) Spread 1/4 of the spinach-ricotta mixture over the surface. Sprinkle on 1/4 of the parmigiano, then 1/4 of the meat sauce. Make 3 more layers in the same way, ending with the cheese and meat sauce. Finally, dot the top with the remaining tablespoon of butter. Bake 15 minutes, or until the sauce is bubbling hot. Remove from the oven and let sit for 10 minutes before serving.
How To make Classic Spinach Lasagna's Videos
LASAGNA/LAZANYA (quick and easy)
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WRITTEN RECIPE AND NOTES HERE:
Quick & Easy homemade lasagna recipe without ricotta or parmesan cheese. But The taste is unbeatable. guaranteed.
I've seen this 100-hour lasagna recipe. but who can wait 100 hours to eat lasagna? I can't even wait until it cools down Lol.
lasagna/lazanya is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù (ground meats and tomato sauce) and other vegetables, cheese, and seasonings and spices such as garlic, oregano and basil. The dish may be topped with melted grated mozzarella cheese. Typically, the cooked or oven-ready pasta is assembled with the other ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions.
Ingredients:
For the meat sauce:
3 tbsp of olive oil
a mix of basil, thyme, parsley, rosemary 1 tbsp or dry Italian seasoning 2 tsp
1 large onion
4 cloves of garlic
1 tbsp of chilli flakes
black pepper ½ tsp
salt to taste (around 1tsp )( remember that cheddar cheese is salty)
ground meat 1 kg (beef or mutton)
chopped tomatoes 800g
water to cook for 30 minutes
For bechamel /white sauce:
butter 4 tbsp
flour 4 tbsp
pinch of nutmeg
pinch of salt
cold milk 3 cups
Pan Size: 22 x 32 cm
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Easy Lasagna Recipe
This classic Lasagna recipe is perfect for a crowd! It features a creamy ricotta cheese filling and a meaty tomato sauce between sheets of lasagna noodles, then topped with mozzarella and parmesan before baking until golden and bubbly. This lasagna also freezes well, making it a convenient option for a later meal.
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Spinach & Corn Lasagna Recipe - Italian Recipes by Archana's Kitchen
Perfect for a Weekend meal this delicious Spinach & Corn Lasagna Recipe will surely become a family favourite. It is easy to assemble, with layers of lasagna sheet, tomato sauce, creamy spinach and corn. Topped with cheese this mouthwatering lasagna is baked to perfection.
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90yr old identical twins Annita & Maria make lasagna! | Pasta Grannies
Identical twins, 90 year old Annita and Maria, share Annita's recipe for pork lasagna. (Maria's recipe includes beef which is closer to the official recipe of Bologna). Aim for free range, good quality pork in this recipe.
200g pancetta /fresh pork belly minced, 400g pork neck, minced, 500ml passata, salt and pepper
For the white sauce: 50g butter, 50g plain flour, 500ml milk, seasoning
For the pasta: 400g 00 flour, 3 eggs, 50g boiled, squeezed dry, chopped spinach
PS a tribute to the wonderful people of Emilia Romagna!
The Best Spinach Lasagna Recipe
For more details visit :
Recipe Facts
Prep: 20 mins Serves: 8 to 10 servings
Cook: 100 mins
Active: 60 mins
Total: 2 hrs
Ingredients
For the Spinach:
2 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1 shallot, finely minced (about 1/2 cup)
6 medium garlic cloves, minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
2 pounds fresh flat or curly spinach leaves, washed and dried
For the Ricotta:
2 pounds fresh ricotta cheese(see notes)
2 large eggs
4 ounces finely grated Parmigiano Reggiano cheese
1 teaspoon freshly grated nutmeg
For the White Sauce:
4 tablespoons butter
1/4 cup flour
1 quart (4 cups) whole milk
12 ounces grated low moisture mozzarella cheese
12 ounces grated Comté, Gruyère, or Emmentaler cheese
For Assembly:
1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodles
salmon and spinach lasagna
Salmon and spinach lasagna
This delicious lasagna with salmon and spinach is easy to make and a real treat for dinner. Layer upon layer of thin pasta with creamy spinach, a cheesy bechamel and delicate salmon taking lasagna to the next level. TIP! Add some oemph with cayenne pepper.
enjoy
igor & Ann
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Salmon & Spinach lasagna
Recipe (4 portions)
- 600gr fresh salmon
- 200gr smoked salmon (optional)
- 250gr lasagna sheets
- 1 litre milk
- 2 shallots
- 4 cloves garlic
- 2 bay leaves
- 100gr butter
- 100gr flour
- 300gr fresh spinach
- 1tsp corn flour
- Cayenne pepper
- Nutmeg
- Sea salt
- 300gr grated Swiss cheese
- 50gr grated parmesan
Method
- Cook the spinach in a casserole and bind the liquid with corn flour.
- Make a bechamel/white sauce
- Infuse the milk for 20mins with the shallots, garlic and bayleaves
- Melt the butter and cook the flour for about 5mins in the butter
- Stir in the milk and season with salt, cayenne and nutmeg
- Stir in ½ the Swiss cheese and the parmesan
- Layer the lasagna in an oven dish
- Pasta/spinach/salmon/pasta/bechamel/pasta/spinach/salmon/pasta/bechamel/cheese
- Bake for 30mins at 180c/350f
- Let the lasagna settle for at least 2 hours and then reheat.