- Home
- Pasta
- How To make Spinach Cheese & Tomato Lasagna
How To make Spinach Cheese & 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, which will be thicker than those you make at home. These commercial pasta sheets often come in pieces about 9-by-13-inches, each weighing about 4 ounces; 1 1/2 pound should be more than enough. Use 4-or-5 sheets and do not try to overlap the bottom layer as in the basic recipe. Though fresh pasta makers often say the lasagne sheets need not be precooked, the lasagna will be moister and lighter if they are. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
How To make Spinach Cheese & Tomato Lasagna's Videos
Spinach Feta Lasagna
When you combine spinach, feta cheese, champignons and bacon in a creamy sauce and throw it in a lasagna, nothing can go wrong. Try this and you will forget regular lasagna completely.
Mexican in the kitchen also in:
FB:
Insta:
Mexican ingredients in Finland: lastunas.fi
#spinachlasagna #lasagna #feta
Easy Spinach Lasagna
What's not to love about layers of pasta, gooey cheese, and rich tomato sauce? Lasagna is simply delicious, and this spinach and ricotta version (with Parmesan and mozzarella too) is as easy to make as it is to eat.
Best Spinach Lasagna recipe
Looking for a meatless, yet hearty take on lasagna? Loaded with spinach, cheese, and an easy to make tomato sauce, this lasagna packs so much flavor, you won't miss the meat. (Recipe below.)
For more dinner inspiration, and meal plans, visit:
Best Spinach Lasagna
Serves 4
Ingredients-
8 lasagna noodles
15 oz frozen chopped spinach, thawed
1 tablespoon olive oil
½ onion, minced
3 garlic cloves, minced
Pinch of red pepper flakes
1 28oz can crushed tomatoes (I love using Cento brand tomatoes for this recipe)
3 tablespoons julienned basil
12 oz whole milk ricotta (1 ½ cups)
1 ½ ounces grated Parmesan cheese (3/4 cup)
1 large egg
8 ounces whole-milk mozzarella cheese, shredded (1 ¾ cup)
Kosher salt
Adjust the oven rack to middle position and preheat your oven to 375 degrees.
Fill a 9x13 inch baking dish with hot tap water. Place the lasagna noodles in the dish, set aside for 20 minutes, then drain.
Wrap the spinach in a piece of cheesecloth and squeeze dry, reserving 3 tablespoons of liquid. (In the absence of cheesecloth, you can also place the spinach in a fine mesh sieve and press dry using the back of a spoon.) Pulse the spinach in a food processor until ground, scraping down the bowl every few pulses. Space the processed spinach in a bowl and set aside.
Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and red pepper flakes, and cook for 30 seconds. Add the tomatoes, ¼ cup of the processed spinach, and half a teaspoon of kosher salt. Cook until slightly thickened, about 10 minutes. Remove from heat and stir in half the basil.
Place the ricotta and the reserved spinach liquid in a food processor and process until smooth. Add the Parmesan, egg, ¾ teaspoons of salt, and remaining basil. Process until combined.
Cover the bottom of a 9x9 inch baking dish with 1/5 of the sauce (about ¾ cup). Trim two of the lasagna noodles to 7-inch lengths and layer them side by side over the sauce. Combine the two trimmed pieces to make one whole noodle and lay them alongside the two 7-inch noodles. Spread 1/3 of the ricotta over the noodles, then top with 1/3 cup of mozzarella, and ¼ of the remaining sauce. Repeat twice, beginning with the noodles and ending with the sauce. Top with the remaining noodles, remaining sauce, and remaining 3/4 cup mozzarella.
Spray a piece of aluminum foil with non-stick cooking spray and wrap it tightly around the casserole dish. (You can prep the lasagna in advance up to the is point.) Bake until bubbling around the edges, about 30-40 minutes. Remove the foil and continue to bake until the cheese is melted, about 10 minutes. Cool on a wire rack until set, about 15 minutes.
Recipe adapted from Spinach & Tomato Lasagna from America's Test Kitchen.
VEGAN SPINACH LASAGNA RECIPE ‣‣ only 5 ingredients
This incredible Vegan Spinach Lasagna recipe uses just 5 ingredients!! It's a cinch to make and is a great quarantine recipe. It can also be customized based on what you have in your fridge, is freezer friendly and is a great vegan meal prep recipe!!
✧ VEGAN SPINACH LASAGNA RECIPE✧
✧VEGAN TOFU RICOTTA✧
_________________________________
✧ FREE MEAL PREP GUIDE ✧
simplyquinoa.com/mealprepfreebie
______________________________
PRODUCTS MENTIONED:
brown rice lasagna noodles:
pasta sauce:
vegan ricotta:
tofu ricotta:
______________________________
use code SIMPLYQUINOA and save:
25% OFF YOUR 1ST BOX: daily-harvest.com
15% OFF MATCHA POWDER: simplyquinoa.com/matcha15
20% OFF VEGAN PROTEIN BARS: squareorganics.com
15% OFF ADAPTOGEN POWDERS: rootandbones.com
_________________________________
OTHER PLACES YOU CAN FIND ME:
WEBSITE
FACEBOOK
PINTEREST
INSTAGRAM
@simplyquinoa
MUSIC: epidemicsound.co
________________________
Disclaimer: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
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.
Visit our Website for more Awesome Recipes
Download the Rajshri Food App by clicking on this link:-
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
Copyrights: Rajshri Entertainment Private Limited
Subscribe & Stay Tuned -
For more videos log onto
Find us on Facebook at
Spinach Lasagna | Cooksmart | Sanjeev Kapoor Khazana
Lasagna sheets layered with spinach and rice mixture and cheese, baked to perfection.
SPINACH LASAGNA
Ingredients
1½ cups blanched spinach leaves
6 lasagna sheets, boiled
4-5 garlic cloves
¾ cup cooked brown rice
Salt to taste
1 tbsp extra virgin olive oil
6 tbsps sweet red chilli sauce
5 tbsps grated processed cheese
100 gms mozzarella cheese
8-9 fresh basil leaves
Method
1. Spread 2 lasagna sheets in a glass baking dish.
2. Take spinach on a worktop. Add garlic cloves and chop finely. Transfer into a bowl, add rice, salt and mix well. Add olive oil and mix well.
3. Spread 2 tbsps chilli sauce and some spinach mixture on the lasagna sheets in the baking dish. Top with 2 tbsps grated processed cheese.
4. Place 2 lasagna sheets on top, spread 2 tbsps chilli sauce, some of the mozzarella cheese slices and cover with remaining spinach mixture. Spread remaining lasagna sheets and top with remaining chilli sauce, remaining grated processed cheese, remaining mozzarella cheese slices and basil leaves.
5. Place the dish in the oven and bake at 180ºC for ½ hour.
6. Serve hot.
Click to Subscribe:
For more recipes :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :
#sanjeevkapoor