Vegetarian Lasagna with Spinach and Butternut Squash
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Who needs meat in their lasagna? This deliciously healthy butternut squash and spinach lasagna can rival anyone's standard beef lasagna!
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Winter Vegetable Lasagna
6 cups butternut squash, peeled and cut into 1/2-inch cubes
4 tablespoons extra virgin olive oil
2 tablespoons sage, chopped
12 cloves of garlic, unpeeled
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large onion, sliced
2 tablespoons water
8-ounces baby spinach
5 cups milk
1 bay leaf
3 thyme sprigs
5 tablespoons all-purpose flour
2 cups Fontina cheese, shredded
Pinch cayenne pepper
1/4 teaspoon whole nutmeg, grated
1 9-ounce package no-boil lasagna noodles
1.Preheat oven to 425 degrees.
2.On a sheet tray toss to combine squash, 3 tablespoons extra virgin olive oil, sage, garlic, 1/2 teaspoon salt and black pepper. Bake for 30-40 minutes or until squash is tender. Cool and then peel garlic. Mash garlic and squash together with a fork.
3.Heat remaining 1 tablespoon of extra virgin olive oil in a large pan oven over medium-high heat. Add onion and cook 3-4 minutes until translucent, reduce heat to low and continue cooking until onions caramelize, about 20 minutes.
4.Heat 2 tablespoons water in a pan and cook spinach until wilted. Drain and squeeze out any excess water. Combine spinach with onions and reserve.
5.In a pot bring milk, flour, bay leaf and thyme to a boil, whisking constantly. Reduce to a simmer and cook until sauce has thickened. Season with cayenne pepper, grated nutmeg and remaining 1/2 teaspoon salt. Once the sauce has thickened remove the bay leaf and thyme and whisk in 1 1/2 cups Fontina cheese until smooth.
6.Ladle 1/2 cup of the cheese sauce into the bottom of the baking dish. Arrange a layer of noodles over the top. Add half of the squash and garlic mixture and half of the wilted spinach. Ladle over more cheese sauce and then repeat layers ending with noodles. Top with remaining sauce and cook lasagna in oven for 30 minutes.
7.Remove the lasagna from the oven and turn on the broiler. Top with remaining 1/2 cup of Fontina cheese. Place under the broiler and cook until the cheese is golden brown. Let stand 10 minutes before serving.
Serves 6-8
Easy Cheesy Lasagna Noodle Bake! ????So Delicious and a family fav ???? #Shorts #lasagnarecipe
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How I make this super easy and delicious crossover of Lasagna and Spaghetti...my kids dont like ricotta so this is what works for us and its defiantly a family favorite,
Thanks for watching and here are the ingredients I use
Boil 12 lasagna noodles for 10 ish minutes
cook 3 pounds ground beef - I like to use 80/20 for better flavor
cook and sauté with
1/4-1/2 onion
4-5 garlic cloves
Don Sazon meat tenderizer
add in a big JAR of our fav spaghetti sauce - use yours
mozerella and cheddar cheese mix! Lots
Put a lil bit of the sauce and meat mix on bottom of pan
then lay 3 noodles and top with some meat sauce then cheese then repeat 4 times then
top with Italian seasoning
Bake at 400 for about 15-20 minutes or until melt on top melted good then let sit for about 15 minutes,
Then enjoy ...
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Filipino-style Lasagna | Baked and No-Bake Methods
Filipino-style Lasagna with scrumptious layers of noodles, chunky meat sauce, creamy bechamel, and gooey cheese. It’s hearty, delicious, and sure to be a family favorite.
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How to Make Creamy Lasagna
✅Ingredients
15 pieces uncooked lasagna noodles
1 tablespoon canola oil
6 pieces Filipino-style hotdogs, sliced diagonally
onion, peeled and chopped
3 cloves garlic, peeled and minced
1 red or green bell pepper, seeded, cored, and chopped
3 pounds ground beef
24 ounces tomato sauce
12 ounces banana ketchup
1 cups beef broth
3/4 cup tomato paste
1 teaspoon Italian seasoning
2 teaspoons sugar
salt and pepper to taste
1 cup butter
1 cup flour
6 cups milk
salt and pepper to taste
1 cup Cheddar Jack cheese, shredded
✅Instructions
In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add lasagna noodles and cook for about 1 to 2 minutes less than package directions Rinse under cold running water and drain well.
In a large thick-bottomed pot over medium heat, heat oil. Add sliced hot dogs and cook, stirring occasionally, for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and set aside.
Add onions and garlic and cook until softened.
Add bell peppers and cook until softened.
Add ground beef and cook, stirring occasionally and breaking into small pieces, for about 7 to 10 minutes until lightly browned. Drain excess fat, if any.
Add tomato sauce, tomato paste, ketchup, and beef broth. Stir in sugar and Italian seasoning. Bring to a boil.
Lower heat, cover, and simmer for about 35 to 45 minutes or until meat is fully cooked and sauce is slightly thickened.
During the last 10 minutes of cooking, add browned hotdogs. Season with salt and pepper to taste.
In a large saucepan over medium heat, melt butter.
Add flour and stir well into a smooth paste. Cook, stirring regularly, for about 1 to 2 minutes or until golden (but NOT browned) and starts to bubble a bit.
Slowly add milk in a thin stream, whisking vigorously until the mixture is smooth and lump-free. Continue to cook, whisking regularly, for about 4 to 5 minutes or until thick but pourable. The sauce should be thick enough to coat the back of a spoon.
Season with salt and pepper to taste.
Grease the bottom and sides of a large baking dish with nonstick cooking spray.
Ladle about 1/2 cup of meat sauce in the dish and spread to cover the bottom.
Arrange one layer of lasagna noodles lengthwise over the sauce. Cut a piece of lasagna to fit into gaps as needed.
Ladle a third of the remaining sauce over the noodles and spread across the surface.
Ladle bechamel sauce over the meat sauce and gently spread across.
Repeat with the second layer of noodles, meat sauce, and bechamel.
Finish with a third layer of noodles, meat sauce, and bechamel. Sprinkle shredded cheese over the top and last layer of bechamel sauce.
Tent the lasagna pan with foil and bake in a 375 oven for about 30 to 40 minutes or until completely heated through and cheese is melted.
Remove from heat and allow to rest for about 15 to 20 minutes before cutting.
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¡Una fiesta! Combo lasagna party
Te damos las opciones más deliciosos para hacer lasagnas:
- Lasaña de panceta y salsa blanca.
- Rollitos de lasagna.
- Lasaña espiral.
- Paquetitos de lasagna
Lasagna Bites recipe | Chicken Lasagna bites by AN's Cooking Fiesta
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How to make Lasagna / Lasagna with Ricotta Cheese / Deep Dish Lasagna Recipe
Help me reach 5K subscribers. This lasagna was made in a deep dish pan with Ricotta cheese. It was very meaty and cheesy. If you like lasagna, try my recipe; you and your family will enjoy it.
The lasagna recipe is listed at the bottom.
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Thanks for watching and God bless you.
Connie
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How to make Lasagna ingredients:
1 1/4lb ground sirloin
1lb Italian sausage
2 tbsp Italian seasoning
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt
1tbsp basil
1/2 tbsp black pepper
1 tbsp vegetable oil
5 - 6c cheese (Mozzarella, Triple Cheddar, and Fiesta Blend)
1/4 - 1/2c Parmesan cheese for Ricotta cheese
1 onion
1 green bell pepper
1 egg (used in Ricotta cheese)
Ricotta cheese (optional)
2 - 3 cans Pasta Sauce (various flavors, such as four cheese, garlic & herb, and meat)
Grated parmesan cheese (optional)
Minced garlic
9 - 12 lasagna noodles (see video)
olive oil spray (optional)
crushed red peppers (optional)
Notes:
***Use 1/2 tbsp of onion & 1/2 tbsp garlic powder in the Ricotta cheese
***Use 1/2 tbsp of onion & 1/2 tbsp garlic powder in the Meat & Pasta Sauce
***Add 1 tbsp vegetable oil to lasagna water with a pinch of salt
***May add spinach, mushrooms, or sugar to the recipe
***May substitute meat with ground turkey or chicken, or ground beef
***Simmer meat and sauce for 2 hours
***Bake 1 hour, covered with foil; remove foil and bake for an additional 15 minutes. Times may vary based on your oven.