Carla's Spinach and Artichoke Lasagna
You know how some people brag about 9-layer lasagna, 30 layer lasagna, 100-layer lasagna? No. This is a 3-layer lasagna: bottom, middle, top. Each layer is bringing spinach-artichoke energy, from the garlicky artichoke hearts (canned, but so good) to the oozy cheese nuggets, to the silky spinach. It's the Parmy Besciamella (aka bechamel) that brings it all together, and it will bring all your people together ... uh ... at the table! No seriously make it.
This is a brand-new, unpublished recipe. For the written version, head to my newsletter, Food Processing:
carlalallimusic.substack.com
00:00 Intro
00:46 Make Smart(ichoke) Choices
01:40 Baby's First Besciamella
05:08 Veggies, Meet Skillet
07:30 Build Back Better Lasagna
08:58 Second Sauce
10:11 Happy Lasagna Day!
15:26 45 Minutes Later
15:57 Lasagna Take-Out Time
16:32 Layers Of Love
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Producer: Zoie Omega
Director of Photography: Tim Racca
Food Stylist: Cybelle Tondu
Editor and Comic Genius: Meg Felling
Theme music performed by Madison McFerrin. Written by Madison McFerrin. Used by Permission of MadMcFerrin Music LLC.
Theme music Magic Hours by Amy Crawford
Additional Music By:
Arcadia - Wonders by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Vegetarian Lasagna with Spinach and Butternut Squash
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
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
Mary Berry's Butternut Squash and Spinach Lasagne | Waitrose
Legendary talk show host Sir Michael Parkinson meets much-loved cook Mary Berry, who shows him how to make an easy meat-free lasagne filled with butternut squash and spinach. See the full recipe here:
Waitrose TV YouTube channel |
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Spinach Lasagne
Visit for the ingredients list, extra info, and more video recipes.
Homemade spinach Lasagne Sheet
Make homemade lasagna sheet as a professional chefs
How To Make Spinach and Mushroom Lasagna
Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends. An easy (and vegan!) homemade pasta dough is layered with a combination of mozzarella and ricotta cheeses, plus spinach and cremini mushrooms. This lasagna is the ultimate comfort food, and the perfect gift for a friend who is going through a rough patch.
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