How To make Spinach Lasagna2
12 Curly lasagna noodles made
-w/o eggs 2 tb Olive oil
1 1/4 lb Spinach -- well washed, stems
-removed and leaves coarsely -chopped 1 md Onion
finely chopped
2 Broccoli stalks :
cut into
-small florets, stalks -finely chopped 1 lb Mushrooms thinly sliced
2 Garlic cloves :
minced
5 1/2 c Tofu "cheese" sauce (see
-recipe) 2 c Tomato sauce
In a large pot of lightly salted boiling water, cook the lasagna noodles just until tender, about 6 minutes. Drain well. Toss with 1 tablespoon of the oil to keep the noodles from sticking. Meanwhile, put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil. Put the spinach in the steamer basket, cover and steam until the spinach is wilted, 2 to 3 minutes. Drain the spinach and rinse under cold running water. Use your hands to squeeze the excess water from the spinach. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, broccoli, mushrooms, and garlic and cook until the onions are softened, about 5 minutes. Add the spinach and cook, stirring, until all the moisture has evaporated from the spinach, about 2 minutes. Stir in the Tofu "cheese" sauce, and remove from the heat. Preheat the oven to 350 degrees. Lightly oil a 9- by 13-inch baking dish. Place 4 cooked lasagna noodles in
the baking dish, overlapping them slightly. Spread with half the spinach filling. Top with 4 more noodles, and spread with the remaining filling. Top with 4 more noodles, and spread the remaining tomato sauce on top. Bake until bubbling, 25 to 30 minutes. Let stand 10 minutes before serving. From DEEANNE's recipe files
How To make Spinach Lasagna2's Videos
The best vegan spinach lasagna
Today I going to show you how to make the best vegan spinach lasagna! Trust me it is sooooo good! Here is the full recipe:
And here is the recipe for the vegan sour cream:
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Pot-in-Pot Recipe: Lasagna 2 ways in Instant pot
How to make two lasagnas simultaneously in Instant Pot using ekovana stackable pans
For more pot in pot recipes, visit
Vegetable Lasagna with Spinach and Breaded Eggplant
A classic Italian dish with a twist. Learn how to make vegetable lasagna with breaded eggplant and spinach! This homemade vegetable lasagna recipe is PERFECT for vegetarians. ALSO: Learn how to make eggplant parmigiana and lasagna roll ups using any leftover ingredients!
Ingredients:
For Breading the Eggplant
2 Eggplant- Peeled and sliced length ways
4 Cups Seasoned Bread Crumbs
1 Cup Flour-add 1 Teaspoon of each-Salt, Black Pepper and Granulated Garlic
5 Large Eggs
2 Pounds Ricotta
For the Lasagna
2 Pounds Chopped Frozen Spinach- Defrosted
4 Eggs
1 Cup Bread Crumbs
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Granulated Garlic
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
24 Ounces Mozzarella Cheese-divided
9-13 Lasagna Noodles 9 (4 Noodles were for the rolls)
About 60 ounces Marinara Sauce
Optional- Pesto for Garnish and Plating
Happy Cooking!!!
0:00 Intro
1:00 How to Bread Eggplant
2:00 Place in 375 Oven
2:30 Lasagna Ingredients
3:50 Mix Ingredients
5:30 Layer the Lasagna
11:00 Place in 400 Oven
12:00 BONUS Lasagna Rolls and Eggplant Parm
16:10 Plating and Tasting
Homemade Lasagna Recipe - 2 Ways | xoxo cooks
Lasagna my favorite meal for preparing in advance and just throwing in the oven before guests arrive. I'll show you how to make it from scratch with fresh pasta and either pork / beef or spinach / mushroom for a vegetarian option. Subscribe for weekly videos:
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xoxo cooks is a weekly cooking show featuring simple and delicious recipes that fit into your busy life and make you feel good. Let's hang out in my kitchen together.
Created by Adrienne Stortz. Theme music by Vicki Yang. Spatula title image by Christina Lau.
How to make easy Vegan Tofu (Spinach) Lasagna.
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Full recipe:
[Ingredients]
Sauce and noodles:
9 raw lasagna noodles
48 oz spaghetti sauce
Filling:
14 oz tofu (medium or firm)
2 cups raw spinach
1 cup vegan mozzarella shreds (optional)
[Instructions]
Pre-heat oven to 350 F. Drain the tofu and pat the extra moisture out with a clean towel, then chop it up. Add the spinach and tofu to the food processor until it reaches the desired creaminess (it's your ricotta).
Start assembling your lasagna, once you have your ricotta prepped and your noodles and sauce at hand. Pour a layer of spaghetti sauce into the bottom of a 2 quart lasagna dish. Place 3 raw lasagna noodles in a row and then cover with more sauce.
Then spread evenly 1/2 of the tofu-spinach mixture until it reaches all the edges. Pour more spaghetti sauce, place three more noodles, and cover with more sauce. Spread the rest of the tofu-spinach until evenly spread. Cover with last layers of sauce, then last 3 noodles, and rest of the sauce.
If you like vegan cheese, top with vegan mozzarella or parmesan shreds. I like Follow Your Heart and Violife brands the best. If not, you can leave it off. (Sometimes I do half and half, since my kids don't want it and I do!)
Cover with aluminum foil and bake at 350 F for 40 minutes. Remove the aluminum and bake for another 20 minutes. Remove from the oven and let cool down a bit before cutting. Buon appetito!
[Music]
Purple Lilies by Sum Wave
Quick and Easy Spinach Lasagna Recipe #cheesylasagna #perfectfamilycomfortfood #easyhomemade
Cheesy Lasagna
Ingredients
1 box green lentil lasagna
2 eggs
Handful of parsley, chopped
Spinach (fresh or frozen)
2 1/2 cup Mozzarella cheese
2-475g Ricotta cheese, drained
Pasta sauce
Salt and pepper to taste
Procedure
—-Ricotta cheese mixture
On a mixing bowl, mix altogether
ricotta cheese, spinach, parsley, 1 cup mozzarella cheese, eggs and salt &pepper. Pulse method on food processor until well combined.
—-In a glass baking dish, spread pasta sauce in the bottom, place 3 pasta noodle then spread ricotta cheese mixture, then make 3 layer with the remaining - pasta sauce-pasta-ricotta mixture. Then sauce and sprinkle the remaining 1 1/2 cup mozzarella cheese. Cover loosely with foil.
—— Pre-heated oven bake at 375° for an hour. Remove foil and bake for additional 20 minutes to allow the cheese to brown. Serve hot