Spring Lasagna: Spinach, Zucchini, Herbs, Lemon Zest | Donna Hay Lasagne Recipe
The Ideal Lasagna for Spring with spinach, zucchini (courgette), parsley, mint, lemon zest (and lasagna noodles), adapted from Donna Hay Magazine. Tomato-free Lasagna. It's bright, fresh, green, and can be served warm or at room temp. Ingredients below or at
Chapters
0:00 Recipe Intro
0:20 Prep the herb and ricotta filling
1:00 Prep the spinach for the ricotta filling
1:38 Seasoning the ricotta & prepping mozzarella
2:18 Prep the zucchini
2:40 Layering the noodles, ricotta, and zucchini
4:05 Recommendations for a better recipe #1
4:38 Recommendations for a better recipe #2
5:18 Recommendations for a better recipe #3
5:41 Recommendations for a better recipe #4
6:05 Recommendations for a better recipe #5
Spring Lasagna
Ingredients
2 12-oz bags of frozen spinach, thawed and drained (or 850 g/4 bunches fresh, blanched and chopped)
4 cups (1kg) fresh ricotta
1 cup (80g) finely grated parmesan, plus more for the topping (another cup?)
1 cup (56g) chopped fresh mint
1 cup (52g) chopped fresh parsley (Italian, flat leaf)
1-2 teaspoons grated lemon zest (1 large lemon)
1/2 tsp fresh nutmeg or cumin
sea salt and black pepper
lasagna/lasagne noodles, 1-2 packages, depending on how long they are
3-4 zucchini (courgette), thinly sliced
300 g fresh mozzarella, drained and shredded
olive oil, for brushing
Bake temp: 400F/200C
Bake time: 60 minutes
Recipe summary: combine ricotta, herbs, parmesan, zest, drained spinach, nutmeg/cumin, salt, and pepper (ideally a food processor). Slice zucchini (ideally on a mandolin or slicing disc on the food processor). Boil noodles per directions. lightly brush oil on an 8-inch skillet or baking dish and layer noodles, then 1.5 cups of the ricotta mixture, then zucchini, then 1/2 of the mozzarella. Then another layer of noodles, running the opposite direction of the first layer, ricotta, zucchini, and mozzarella. Then a final layer of noodles, ricotta, and zucchini. Brush oil over the zucchini and sprinkle with the extra grated parmesan. Bake at 400F/200C for an hour.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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How to make... Vegetarian Lasagna!
A vegetarian alternative to traditional lasagne but the meat eaters won't be complaining when you serve this up! Check out the recipe:
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Vegetable Lasagna | Green Kitchen Stories
Tomato sauce:
2 tbsp olive oil
1 onion
3 cloves garlic
2 tbsp pickled capers
3 x 425 ml (400 g) cans Mutti tomato pulp
sea salt
20 leaves fresh basil, roughly chopped
Roasted aubergine slices:
2 medium size aubergine/eggplant
olive to brush
sea salt
Lemon ricotta:
500 g ricotta cheese
1 organic lemon, juice and zest
sea salt & black pepper
Assembling ingredients:
1 package (250 g) whole grain or gluten free lasagna noodles
2 portobello mushrooms, thinly sliced
1 large handful kale or fresh spinach, roughly chopped
20 g parmesan cheese, or a rennet-free cheese (optional)
Preparing the Tomato Sauce: Heat olive oil in a large saucepan Add onion and garlic and sauté for a couple of minutes. Add the tomato pulp, capers and salt and stir to combine. Cover with a lid and let simmer for 25-30 minutes. Add the fresh basil when the tomato sauce is almost done.
Preparing the Roasted Aubergine slices: Preheat the oven to 400°F / 200°C. Cut the aubergine in very thin slices (should be around 12 slices for each aubergine) and place on an oven rack. Brush with olive oil and sprinkle with salt. Bake in the oven for about 15-20 minutes or until soft and golden.
Preparing the Lemon Ricotta: Place ricotta cheese in a bowl, add lemon zest and juice to the bowl. Add basil, salt and lemon pepper and mix it together.
Assembling the Lasagna: Preheat the oven to 350°F / 175°C. In an oven proof dish, start with a thin layer of tomato sauce, cover with a layer of lasagna noodles. Add a layer of 1/3 of the Lemon Ricotta, a layer of 1/3 of the roasted aubergine slices and a layer of the tomato sauce. Repeat but add a layer of sliced portobello mushrooms and kale before covering with tomato sauce. Top the last layer with the remaining of the aubergine and the tomato sauce and finally top with some grated parmesan cheese. Place in the oven and bake it in the oven for 40 minutes or until the lasagna noodles are soft and it smells fragrant.
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Lasagna - Green Chile Lasagna - New Mexico Fushion Cuisine
Hey Chile Heads! We've got another great fusion recipe for you: Green Chile Chicken Enchiladas. This recipe was inspired by New Mexico fusion Cuisine, who wanted to combine the flavors of Italian food with some classic New Mexican flavors. The sauce is rich, creamy and cheesy; you're going to love making this for your friends and family!
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Here's My Own Recipe Of New Mexico's Fusion Cuisine.
Lemon Roasted Chicken Filling, Green Chile Lasagna with Zucchini and Pasta Layer and Spicy Mornay Sauce,
Mexican Cheese and Mozzarella..
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Recipe ⬇️
Ingredients:
*7–9 Lasagna Pasta
*2 cups Roasted Chicken Breast
(cubed or shredded)
*4 cups shredded Mozzarella and Mexican cheese
*1 lbs chopped green chiles
*Salt and pepper
*3 Big Zucchini
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Spicy Mornay sauce
Ingredients:
*3 tablespoons butter
*3 tablespoons all purpose flour
*4 cups milk
*pinch nutmeg ground
*salt and pepper to taste
*2 ounces hard cheese grated, (Gruyère, Swiss, Cheddar, Parmesan)
* Chili Flakes
Instructions
1.Heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking.
2.You want to be careful not to let the butter burn or the flour to turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.
3.Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
4.Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir. You now have a bechamel sauce.
5.Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It should be thick and smooth.
6.Taste and adjust seasoning with salt & pepper, Chili Flakes and you now have Mornay sauce.
7. Follow the video for the procedure:)
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Beef Lasagna Recipe | Easy Dinner | - Natasha's Kitchen
This EASY Lasagna recipe is beefy, saucy and supremely flavorful. Homemade lasagna is better than any restaurant version and it feeds a crowd at dinner for way less than going out to eat.
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
Ingredients for Italian Lasagna:
►1 lb ground beef (15-20% fat content)
►1 small onion finely diced
►2 large garlic cloves minced
►1/4 cup red wine (any kind), or beef broth
►1 Tbsp olive oil
►24 oz Marinara Sauce (3 cups)
►1/2 tsp sea salt
►1/4 tsp black pepper ground
►1/4 tsp dried thyme
►1/2 tsp granulated sugar
►2 Tbsp parsley finely chopped
►9 lasagna noodles cooked al dente
Ingredients for Cheese Sauce:
►16 oz low-fat cottage cheese
►15 oz reduced-fat ricotta cheese
►1 large egg
►2 Tbsp parsley finely chopped, plus more to garnish
►4 cups mozzarella cheese shredded, divided
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How to Make the Ultimate Vegan Lasagna | Better than Ever
Today we're sharing how to make the ultimate vegan lasagne better than ever. We're making an incredibly delicious, Plant Based, No Oil (Oil-Free), Dairy Free, Meat Free, Gluten Free (optional), High Protein Lasagne based off Nana's recipe but made better and healthier. Even with that list of Free Froms it's unbelievably epic!
00:00 Intro
00:37 Flavor Paste
02:29 The Sauce
06:00 The Bolognese
08:57 The Mornay
Referenced in this video:
The Whole Foods Cookbook
THE WICKED HEALTHY COOKBOOK
We want you to cook and take control in the kitchen. The more plant based the better and when you don’t want to cook we have the range available across the US / UK and on Amazon. Check the site’s locator map to find where, near you.
Full recipe below and will be linked here once we have it on the website.
My Famous Lasagna – Made Healthy! Whole Food Plant Based, Oil Free, Gluten Free DELICIOUS!
Wicked Kitchen Lemon, Garlic and Herb Seasoning Paste
1 TBS Black Peppercorns, toast
1 TBS Fennel Seeds, toast
8-10 Whole garlic cloves
1 Lemon, Peeled with microplane
1 TBS Rosemary, chopped
1 TBS Parsley, chopped
1 tsp Smoked Paprika
1 tsp Sage, fresh - diced
1 TBS Salt, coarse
1 tsp Chili Flakes - optional
Bolognese - Lentils:
1 Coffee Cup of green lentils, soak for an hour, then drain
8-10 garlic cloves, diced
1 lg carrot, diced
1 lg onion, diced
2 celery stalks, diced
1 can plum tomatoes
5 TBS Tomato paste/Puree
3 Coffee cups, water
Tomato Sauce:
4 can tomatoes, plum
½ jar / 230 ml / 1 cup roasted red peppers and liquid
2 carrots, diced
2 celery stalks, diced
1 Onion, diced
6 cloves garlic, chopped
2 TBS Wicked Lemon Garlic Herb Seasoning Paste
Cauliflower Mornay:
1 sm head cauliflower, chopped
1 potato, peeled and cut into chunks
5 – 6 TBS Nooch (more or less is optional)
½ Tablespoon White peppercorns, toasted, mortar pestle
2 clove - grind
½ tsp nutmeg
1 tsp Onion Granulated/powder
Tsp Corn flour
Oat/soy milk 300ml
Water
Kale, 1 Bunch, steamed
Regular or Gluten free Lasagna sheets
Assemble the lasagna:
Julienne 1 onion for the bottom of the pan – this will help prevent sticking and burning and only adds more flavor.
Layers:
Thin layer of julienne onion
Sauce
Pasta sheets
Bolognese
Pasta sheets
Little sauce
Kale
Mornay
Pasta sheet
Bolognese
Pasta sheets
Sauce
Mornay to top
Cover with parchment paper and seal with tin foil over that. This will help it all steam cook and roast inside without burning the top. Cook for 45-60 minutes at 180c/350f remove from oven, take of the wraps and bake an additional 15 mins to tighten the top.
Let rest at least 20 minutes to let it settle or overnight is best nut if you can’t wait – I get it.
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