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How To make Spinach, Cheese and Tomato Lasagna
EGG PASTA:
2 c Unbleached all-purpose flour
2 pn Salt
2 lg Eggs
2 ts Olive oil
LASAGNE:
8 oz Mozzarella cheese, fresh
2 1/2 lb Tomatoes, fresh or canned
-peeled, seeded, chopped 3 tb Virgin olive oil
1 sm Onion, finely diced
2 Garlic cloves; minced
1 1/2 ts Fresh marjoram or oregano
-=OR=- 1/2 ts -Dried marjoram or oregano
1/2 c Red wine
Sugar; if needed Red wine vinegar ---------------------------SPINACH-CHEESE FILLING 3 sm Bunches spinach
2 tb Olive oil
1 sm Onion; finely diced
2 Garlic cloves; minced
Salt, pepper and nutmeg 2 c Ricotta
2 Eggs
1 c Parmesan, freshly grated
3 tb Parsley; chopped
1 ts Lemon peel, minced or grated
:
BECHAMEL---------------------------------- 1 tb Butter
1 tb Flour
1 c Milk
Salt, pepper and nutmeg EGG PASTA: Combine the flour and the salt in a bowl, make a well in the middle, add the egg and the olive oil. Using your fingers, lightly and gradually work the egg into the flour so that it is completely distributed throughout. When it is well combined, press the mixture together to form a dough. Turn it out onto a counter and begin to work it together. If it is too dry, add drops of water, a few at a time, to moisten the dough and help it come together. Knead the dough for about 10 minutes, until it feels smooth and supple. Put it in a plastic bag or wrap it in plastic, and set it aside to rest at least half an hour, preferably an hour before rolling it out. LASAGNE: Prepare the pasta dough and set it aside to rest. Grate or slice the cheese; then prepare the tomato sauce and spinach-cheese filling. Heat the oil in a wide skillet, add the onion, garlic and marjoram or oregano and saute until the onion is transparent and soft. Season with salt; then add the tomatoes and wine. Cook slowly until the sauce is thickened. If the tomatoes are overly tart, correct the acidity by adding a pinch or two of sugar. Once they are cooked, pass them through a food mill; then season to taste with a few drops of vinegar, freshly ground black pepper and more salt if needed. SPINACH-CHEESE FILLING: Remove the stems from the spinach; discard any bruised or yellow leaves. Wash the spinach well in 2 changes of water. Roughly chop the leaves into small pieces about an inch square. In a wide pan, heat the oil and saute the onion for several minutes; then add half the garlic, the spinach leaves and a sprinkling of salt. Cook until the spinach is wilted; then remove it to a bowl and combine it with the ricotta, eggs, Parmesan, the remaining garlic and the parsley and lemon peel. Season to taste with salt, freshly ground pepper and a scraping or two of nutmeg. BECHAMEL: Melt the butter in a saucepan, add the flour, and cook over low flame for 2-to-3 minutes, stirring continuously. Scald the milk in a separate pan, then pour it into the flour-butter mixture, whisking as you do so. Season with salt, pepper and a scraping of nutmeg and continue to cook the sauce for 15 minutes over low heat, giving an occasional stir. Roll the dough thin, and cut the final strips into pieces that will fit your baking pan. Bring a pot of water to a boil and add salt. Have ready a large bowl of cold water. Cook several pieces of dough at a time. Remove them when they rise to the surface, and put them in the cold water to cool; spread on a kitchen towel. Preheat the oven to 350F. Butter a 9-by-13-inch baking dish and spread half the bechamel over the bottom. Piece together several strips of the pasta so that they cover the bottom and hang over the edges of the baking dish. (Later they will be folded over the top, effectively sealing in the fillings.) Spread 1/2 the tomato sauce over this first layer of pasta and cover with 1/2 the mozzarella. Put down another layer of pasta and cover this with 1/2 the spinach-cheese filling. Continue with more pasta, tomato and mozzarella, pasta and spinach-cheese filling. Finish by laying 1-or-2 strips of pasta down the center and folding the overhanging edges over the top. Cover with the remaining bechamel sauce. Cover the lasagna with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the top is puffed and browned. Let the lasagne rest for a few minutes; then cut it into pieces and serve. NOTE: Lasagne can also be made by using commercial fresh pasta sheets,
How To make Spinach, Cheese and Tomato 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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How to Make Spinach Lasagna - Recipe in description
This vegetable lasagna will fill your belly all while being relativey low in calories. Eat up!
Preparation time: 20 minutes.
Difficulty: Normal
Calories per serving: Unspecified
Ingredients for 4 people:
800 g spinach, frozen or fresh, then blanched
2 medium onions
2 cloves of garlic
400 g of strained tomatoes
2 teaspoons of tomato purée
2 tablespoons of frozen mixed herbs
Oil
350 g of light cream cheese
100 g of Parmesan cheese
Salt and pepper
Nutmeg
Paprika
Lasagne sheets as required
Dice the onion and garlic, heat 2 tablespoons of oil and fry half the onions and garlic respectively. Fold in the spinach and let it warm up slowly. Then, pour over the cream cheese. Season with nutmeg, salt and pepper.
Heat 2 tablespoons of oil in a pan and fry the remaining onion and garlic, fold in the tomato purée and herbs, roast briefly and pour the strained tomato puree. Simmer for about 5 minutes and season with salt, pepper and paprika.
Drizzle some oil onto a baking dish, distribute some tomato sauce on it and tuck in, layer-by-layer, the lasagne sheets, spinach, tomato sauce and more lasagne sheets, finishing with tomato sauce. Sprinkle with Parmesan cheese and bake in a preheated oven at 175 °C (350 F) for 40-45 minutes with the fan on.
Author: dani1808
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VEGAN SPINACH LASAGNA RECIPE ‣‣ only 5 ingredients
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BEST Spinach Lasagna Recipe - How To Make Vegetable Lasagna At Home - Bhumika
Learn how to make Spinach Lasagna at home with Chef Bhumika Bhurani on Rajshri Food.
Lasagna is a type of pasta recipe made with bechamel sauce, pasta sheets, cheese and veggies. It is a delectable dish that you can make for your family and friends on special occasions like kitty parties, get-togethers and potlucks. Do give it a try and let us know your feedback in the comments below.
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Ingredients:
For sauce:
2 tbsp butter
2 tbsp Flour
2 cups Milk
Salt
Black Pepper
1 Bay Leaf
For Pasta:
5 Lasagna Sheets
Oil
For the filling:
2 tbsp Oil
1 tbsp Garlic, chopped
2 Onions, chopped
Salt
1 cup Carrot, diced
1 1/2 bunch Spinach, chopped
Assembling:
Oil
Cheese
Method of preparation:
For sauce:
Heat a pan, add butter, flour, cook till the raw smell goes off.
Add milk little by little and keep whisking.
Add salt, black pepper, switch off the gas and add bay leaf.
For Pasta:
Heat water in a pan, add salt, lasagna sheet and boil it.
Once they soften, remove them on a plate and apply oil.
For the filling:
Heat a vessel, add garlic, saute it for a couple of minutes.
Add onions, salt, carrot, spinach, let the spinach melt completely.
Our Filling is ready.
Assembling:
Take an oven friendly pan, oil it generously.
Spoon in two ladles full of the sauce, layer it with 2 sheets of lasagna.
Add in the filling generously, some more sauce and top it with cheese.
Repeat the process again.
Cover it with silver foil and let it bake @200°C for about 30 minutes.
Take it out of the oven, uncover the foil and bake it for 10 minutes till you get a brown layer on top.
Cut it and serve it on a plate.
Our Veg Lasagna is ready.
Host: Bhumika Bhurani
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How to Make Fresh Spinach Lasagna | Spinach Lasagna Recipe | Allrecipes.com
Get the top-rated spinach lasagna recipe @
Watch how to make a 5-star lasagna that's layered with cheese, spinach, mushrooms, and tomato sauce. A comfort-food classic, it's a hearty vegetarian alternative to heavy meat lasagnas.
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Spinach Lasagna Cheesy Creamy Lasagna Vegetarian Lasagna
Today Letscookolet like to share with you how to make spinach lasagna in white sauce also known as Bechamel sauce . Yes we add the fresh Tuma Cheese along with fresh shredded mozzarella to have the best Creamy Cheesy Tasty spinach lasagna . All yours to ENJOY!!
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