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How To make Green Lasagna with Spinach and Ricotta
O.Evans VPRJ01A 1 1/2 cup Parmesan cheese
grated
1 pound Spinach lasagna noodles
1 teaspoon Salt
2 pound Fresh spinach :
stemmed and
1/2 teaspoon Pepper
washed OR... 1/4 teaspoon Nutmeg grated
2 package (10 oz each) frozen chopped
1 pound Mozzarella cheese :
cut into
spinach 1/2" cubes
1 1/2 pound Ricotta cheese
4 cup Tomato sauce
4 Egg yolks
Cook lasagna noodles and drain. Cool under cold running water; drain again and set aside. Preheat oven to 350 degrees. In a large saucepan, cook spinach over medium-high heat, stirring frequently until leaves are limp 2-3 minutes. Drain spinach in a colander and press excess water out with the back of a wooden spoon. When cool enough to handle, squeeze dry. Turn spinach out onto a cutting surface and chop fine.
In a large bowl, combine spinach, ricotta, egg yolks, 3/4 cup Parmesan cheese, salt, pepper and nutmeg. Mix with a wooden spoon until well blended. In a greased 13x9 inch baking dish, alternately layer spinach pasta with spinach - ricotta mixture and mozzarella, making a total four layers. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes longer, or until tomato sauce and remaining Parmesan cheese on the side.
How To make Green Lasagna with Spinach and Ricotta's Videos
This hands down the best lasagna Recipe. Butternut squash with ricotta & Spinach, a marvelous dish.
My Fall Butternut squash Lasagna with ricotta & Spinach ,should be at the top of your list this year. If you are making this dish for Thanksgiving, i guarantee your Family and friends will be impressed.
The nutmeg and cinnamon spices are giving to the Butternut squash an extra delicious flavor.
Here is the recipe :
9-10 lasagna noodles (I used GF)
GF tend to break a little quicker, just make sure you don't boil them for too long. Boiling them for 5min, is ideal.
For the ricotta mix:
1 tbsp olive oil
150g spinach
450g sheep’s milk or goat’s milk ricotta cheese
1 egg
1/2 tsp dried garlic
Salt and pepper
For the pumpkin mix:
30 oz pumpkin puree
1/2 cup almond milk
1/2 tsp cinnamon
1/2 tsp nutmeg
Salt and pepper to taste
For the layers:
4 cups shredded parmesan mixed with mozzarella. I just like to mix both of them together, you can also choose one.
scallions ( green onion)
Instructions
1. Preheat the oven to 400F. Grease your baking pan with olive oil.
2. Bring a large pot of water to a boil. Cook the lasagna noodles for 5 minutes. Boil 3-4 noodles at the time for 5min.Once cooked, lay the noodles flat on an oiled baking sheet.
3. Cook the spinach by adding the olive oil, spinach and salt and pepper to a skillet over medium heat. Sauté until the spinach wilts down (3-4min). Add to a medium sized bowl.
4. Add the ricotta, egg and garlic to the bowl with the spinach and mix. Set aside.
5. To another bowl, add the butternut squash, milk( i used oat milk ), cinnamon and nutmeg to a bowl. Mix to combine and season to taste with salt and pepper.
Bon appétit ! :)
#lasagna #butternutsquash #fallrecipe #alamaisonrecipes #thanksgivingrecipes
Despair and Triumph by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Spinach & Ricotta Cannelloni
Out of this world delicious - Spinach Ricotta Filling inside cannelloni tubes, topped with a simple, tasty tomato basil sauce and cheese.
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By popular demand, this recipe is also featured in my debut cookbook “Dinner”! Find out more about the book here:
SPINACH AND RICOTTA CHEESE LASAGNE - SUPER CREAMY WITH CRISPY TOP
SPINACH AND RICOTTA CHEESE LASAGNE - SUPER CREAMY WITH CRISPY TOP
Hi everyone welcome back to our channel! Today we are sharing with you an absolutely delicious recipe, one of our favourite ones - the spinach & ricotta lasagne. It has a nice creamy texture and it is also crispy on the top.
Ingredients:
- Garlic 5 Cloves
- Spinach 200g
- Ricotta Cheese 2 x 250g
- Tomatoes 200g
- Lasagne Pasta
- Salt & Pepper
- Olive Oil
* We used 28 x 23cm baking tray.
Thank you for watching!
Patricia&Maciek
HOBBIESFROMBOTH
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How to make Spinach Lasagne: easy recipe
Creamy, cheese-filled layers of lasagne with spinach - a healthy and vegetarian friendly recipe. Perfect for dinner meals.
Spinach Lasagne
750g cooked spinach
500g ricotta cheese
1 litre bechamel sauce
250g grated parmesan
Pasta for lasagne
Salt and pepper
Recipe serves 6/8
CREDITS
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20-minute Zucchini Pasta
Get the Recipe:
⭐️ Zucchini pasta, as in pasta with zucchini, is a creamy and easy one-pot recipe to have as a tasty weeknight dinner for the whole family.
⭐️ Ingredients
Main Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion
4 cloves garlic
6 cups (27 oz) zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
12 ounces pasta rotini, fusilli, farfalle, penne, or other
3 cups vegetable broth start with 2 cups or 500 g and add more if necessary
½ cup parmesan cheese grated, or dairy-free cheese
½ cup greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
Metric:
Main Ingredients
30 grams extra virgin olive oil
1 yellow onion
4 cloves garlic
780 grams zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
340 grams pasta rotini, fusilli, farfalle, penne, or other
750 grams vegetable broth start with 2 cups or 500 g and add more if necessary
50 grams parmesan cheese grated, or dairy-free cheese
100 grams greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
91 year old Maria shares her lasagna recipe with Pasta Grannies!
Maria passed away on 12 December 2021 aged 92; this video was made in 2020. She made this lasagna for her customers to take away. Over the years she adapted the recipe and the result is a green lasagna, layered with a pork ragù and béchamel sauce. This is Maria's second appearance for Pasta Grannies!
Adjusted to feed 4 -6 people:
For the pasta:
● 250 g 00/plain flour
● 110 g eggs
● 30 g fresh spinach, leaves only
For the ragù:
● 2 garlic cloves
● 3 sage leaves (wrapped in muslin)
● 200g unsmoked pancetta, diced
● 1.5 kg minced pork (loin or shoulder)
● 1.5 litre beef stock
1 heaping tbsp of tomato paste
400 g passata
● Salt, pepper
For the béchamel:
● 30 g butter
● 30 g flour
● 1/2 litre whole milk
● 1/2 a nutmeg, grated
● For sprinkling: 50g Parmigiano (or more, if you feel like it)