How to Make Swiss Chard Lasagna by Rachael
Antioxidant-packed greens and mushrooms are layered with a creamy bechamel sauce for a decadent vegetarian lasagna.
Lasagna recipe
No fail chicken lasgana. Always get the best result by following this simplest recipe. best for cheese lovers.
ingredients:
400-450 gm chicken mince
4 onions chopped
1 tbsp. ginger paste
1 tbsp. garlic paste
4 fresh tomatoes, blended until smooth
2 tbsp ketchup
1 green or red capsicum, chopped
1 green chillies, chopped
1 tbsp. sugar
salt to taste
black pepper to taste
chopped coriander
oregano
4 tbsp. oil
juice of half a lemon
chili flakes to taste
Ingredients for White Sauce
3 tbsp. butter
3 tbsp. flour
4 cups milk
salt to taste
white pepper powder to taste (or you can also use black pepper)
Other Ingredients
7-8 lasagna sheets (approximately)
2-3 cups grated mozzarella cheese.
Cheddar cheese 1 cup (optional)
oregano for assembling
chili flakes (optional)
Music: Green Leaves
Musician: music by audionautix.com
How to Make Vegetarian LASAGNA (Italian Style)
How to Make Vegetarian LASAGNA the Italian way?
Lasagna is definitely one of my top favorite food, if not my number one favorite. Since I was a kid, I always loved Lasagna. Even if this lasagna is meatless, it completely satisfies me as a traditional meat lasagna would.
To make this vegetarian Lasagna vegan, you can make the bechamel using plant-based milk and oil instead of butter and swap the cheese with your favorite vegan cheese.
I really hope you will try out this Vegetarian Lasagna recipe.
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#lasagna #vegetarian #vegetarianlasagna #lasagnarecipe #veggielasagna #howtomakeveggielasagna #VeggieLasagna #veggielasagnarecipe #italianveggielasagna #italianlasagna #easyveganlasagna #easylasagna #vegetarianlasagnarecipe #howtomakelasagna
Lasagna - Green Chile Lasagna - New Mexico Fushion Cuisine
Hey Chile Heads! We've got another great fusion recipe for you: Green Chile Chicken Enchiladas. This recipe was inspired by New Mexico fusion Cuisine, who wanted to combine the flavors of Italian food with some classic New Mexican flavors. The sauce is rich, creamy and cheesy; you're going to love making this for your friends and family!
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Here's My Own Recipe Of New Mexico's Fusion Cuisine.
Lemon Roasted Chicken Filling, Green Chile Lasagna with Zucchini and Pasta Layer and Spicy Mornay Sauce,
Mexican Cheese and Mozzarella..
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Recipe ⬇️
Ingredients:
*7–9 Lasagna Pasta
*2 cups Roasted Chicken Breast
(cubed or shredded)
*4 cups shredded Mozzarella and Mexican cheese
*1 lbs chopped green chiles
*Salt and pepper
*3 Big Zucchini
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Spicy Mornay sauce
Ingredients:
*3 tablespoons butter
*3 tablespoons all purpose flour
*4 cups milk
*pinch nutmeg ground
*salt and pepper to taste
*2 ounces hard cheese grated, (Gruyère, Swiss, Cheddar, Parmesan)
* Chili Flakes
Instructions
1.Heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking.
2.You want to be careful not to let the butter burn or the flour to turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.
3.Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
4.Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir. You now have a bechamel sauce.
5.Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It should be thick and smooth.
6.Taste and adjust seasoning with salt & pepper, Chili Flakes and you now have Mornay sauce.
7. Follow the video for the procedure:)
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Spring Lasagna: Spinach, Zucchini, Herbs, Lemon Zest | Donna Hay Lasagne Recipe
The Ideal Lasagna for Spring with spinach, zucchini (courgette), parsley, mint, lemon zest (and lasagna noodles), adapted from Donna Hay Magazine. Tomato-free Lasagna. It's bright, fresh, green, and can be served warm or at room temp. Ingredients below or at
Chapters
0:00 Recipe Intro
0:20 Prep the herb and ricotta filling
1:00 Prep the spinach for the ricotta filling
1:38 Seasoning the ricotta & prepping mozzarella
2:18 Prep the zucchini
2:40 Layering the noodles, ricotta, and zucchini
4:05 Recommendations for a better recipe #1
4:38 Recommendations for a better recipe #2
5:18 Recommendations for a better recipe #3
5:41 Recommendations for a better recipe #4
6:05 Recommendations for a better recipe #5
Spring Lasagna
Ingredients
2 12-oz bags of frozen spinach, thawed and drained (or 850 g/4 bunches fresh, blanched and chopped)
4 cups (1kg) fresh ricotta
1 cup (80g) finely grated parmesan, plus more for the topping (another cup?)
1 cup (56g) chopped fresh mint
1 cup (52g) chopped fresh parsley (Italian, flat leaf)
1-2 teaspoons grated lemon zest (1 large lemon)
1/2 tsp fresh nutmeg or cumin
sea salt and black pepper
lasagna/lasagne noodles, 1-2 packages, depending on how long they are
3-4 zucchini (courgette), thinly sliced
300 g fresh mozzarella, drained and shredded
olive oil, for brushing
Bake temp: 400F/200C
Bake time: 60 minutes
Recipe summary: combine ricotta, herbs, parmesan, zest, drained spinach, nutmeg/cumin, salt, and pepper (ideally a food processor). Slice zucchini (ideally on a mandolin or slicing disc on the food processor). Boil noodles per directions. lightly brush oil on an 8-inch skillet or baking dish and layer noodles, then 1.5 cups of the ricotta mixture, then zucchini, then 1/2 of the mozzarella. Then another layer of noodles, running the opposite direction of the first layer, ricotta, zucchini, and mozzarella. Then a final layer of noodles, ricotta, and zucchini. Brush oil over the zucchini and sprinkle with the extra grated parmesan. Bake at 400F/200C for an hour.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
#tomatofreelasagna #vegetarianlasagne #cookingcompaniontv #jennaedwards
What I Eat for the Holidays (Christmas) | Vegan Lasagna
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