Summer Vegetable Lasagne | Jamie Oliver
This speedy, vegetable lasagne is full of spring and summer flavours, including asparagus, lemon, mint and peas. It’s absolutely delicious and really quick to make with a few little tricks from Jamie. Keep it veggie if you like by leaving out the chicken stock and anchovies, and don’t forget to use vegetarian parmesan.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
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How to Cook Roast Chicken | Jamie Oliver |
Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver |
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Mediterranean Vegetable Lasagna
There's some prep involved in making this dish but comes together very quickly. 6 sliced Garlic cloves+1 Tablespoon Olive oil+ 1 Teaspoon Oregano sauteed approx.1-2 min. Add 8oz Feta cheese+ 8 Tablespoons Heavy cream heat until creamy Turn off and add 1/2 cup Parmesan and stir until melted. 15z Ricotta+1 egg+ pinch of salt and pepper+ 1 Teaspoon Oregano. Mix well. Set aside. I used chopped Artichoke hearts+ diced Kalamata Olives ,Diced Red Onion, Sliced Zucchini and a little Diced Red and Orange Bell Peppers ( your choice of vegetables) +1 bag Fresh Spinach.. 1 box Lasagna sheets( oven ready) 1 jar quality Spaghetti Sauce 1 bag shredded Mozzarella.
9x13 greased dish 1/2 cup spaghetti sauce+ Zucchini+4 lasagna sheets+ half Ricotta mix+Spinach + half the vegetables+ 1/2 cup mozzarella+ spaghetti sauce+ 4 lasagna sheets+ all Feta mixture,+rest of vegetables+ mozzarella+ lasagna sheets ,+ rest of Ricotta+ Zucchini+ spaghetti sauce and mozzarella. Add lasagna+ mozzarella+ spaghetti sauce + Lasagna sheets+ Spaghetti sauce+ mozzarella and Parmesan
Foil wrap tightly add to preheated 375°F oven Bake 40 min. remove foil Bake 10 min Broil 1-2 min. Let stand approx 10 min to reabsorb liquid. Sprinkle fresh parsley or basil herbs on top.
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Ina Garten's Turkey Lasagna | Barefoot Contessa | Food Network
Sweet and spicy turkey sausage flavors the hearty sauce for Ina's lasagna!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Turkey Lasagna
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 20 min
Prep: 50 min
Cook: 30 min
Yield: 8 servings
Ingredients
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
One 28-ounce can crushed tomatoes in tomato puree
One 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced
Directions
Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
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Ina Garten's Turkey Lasagna | Barefoot Contessa | Food Network
How to cook Italian Lasagna - Mediterranean Low Carb Recipe
In this video, we're going to teach you how to make mediterranean low-carb Italian lasagna. This recipe is perfect for anyone looking to cut calories without sacrificing flavor. We'll use spinach as a healthy addition to my mediterranean low-carb lasagna recipes.
Lasagna is a classic Italian recipe. This video will show you how to make a low carb lasagna using spinach and beef that will make you love lasagna even more! After watching this video, you'll be able to make this delicious mediterranean diet Italian dish in your own kitchen!
*Total carb content for the whole dish: 13,7R or 137g carbs
*If you take 1/6th of the dish, each serving will be 2,28R or 22,8g carbs
➔ INGREDIENTS:
- 9 sheets of lasagna
- 660g tomato puree
- 450g FINDUS spinach with cream
- 30g onion
- 500g meat: beef, veal or pork
- clove of garlic
- pepper
- 40g of cream
- 70g grated cheese
Music: mixkit.co
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➔ INGRÉDIENTS EN FRANÇAIS:
- 9 feuilles de lasagne
- 660g de purée de tomates
- 450g d'épinards FINDUS à la crème
- 30g d'oignon
- 500g de viande: bœuf, veau ou porc
- gousse d'ail
- poivre
- 40g de crème
- 70g de fromage râpé
➔ INGREDIENTES EN ESPAÑOL:
- 9 láminas de lasaña
- 660g de puré de tomate
- 450g de espinacas FINDUS con crema
- 30g de cebolla
- 500 g de carne: ternera, ternera blanca o cerdo
- diente de ajo
- pimienta
- 40 g de crema
Low-Carb Vegetarian Greek Lasagna: Eggplant with Spinach & Feta. To Die For!
Get the exact recipe here:
Ingredients
3-4 large eggplants, sliced lengthwise 1/2-inch thick
olive oil for frying
salt
1 cup of shredded mozzarella cheese
1 (24-0z/ 680g) marinara sauce
5 oz/140g harissa sauce
For the Filling:
1 pound (500g) spinach leaves, roughly chopped
2-3 tablespoons olive oil
1/2 of a medium onion, finely chopped
2 garlic cloves, grated
8 ounces (226g) cream cheese, softened
8 oz (230g) feta cheese, crumbled
1 teaspoon dried dill
salt, to taste
freshly cracked black pepper, to taste
a pinch of crushed red pepper flakes
Instructions
Preheat the oven to 425 °F, 220 °C.
Season the eggplant slices liberally with salt and place them all together in a colander for 20-30 minutes or while the filling is prepared.
Prepare the Filling:
In a skillet that is heating over medium heat, add the onion and olive oil with a pinch of salt. Cook until soft and golden, about 8 minutes.
Add the garlic and warm through until fragrant.
Add the spinach in 2-3 batches. Season each batch of spinach with salt and pepper, to taste.
Remove the skillet from the heat and add the dill, red pepper flakes, and cream cheese. Mix together. Add the crumbled feta and mix together. Taste and adjust seasoning if needed. Set aside.
Prepare the Eggplant Slices:
Rinse the eggplant slices using cold water and dry them using a kitchen towel or paper towels. be sure to dry them well. Alternatively skip the rinse and just blot them dry using paper towels.
You may pan fry the eggplant (my favorite way) or bake them.
To bake the slices, place the eggplant slices in a 2-3 baking trays and brush the slices with olive oil. Season lightly with salt and roast in a preheated 425°F oven until tender. About 25-30 minutes.
To pan-fry the slices, heat a large cast-iron skillet over medium-high heat and add a layer of olive oil to the pan. Fry the slices for 2-3 minutes on each side or until they are tender and golden. Transfer the slices to a pan that has ben lined with paper towels to absorb the excess oil.
Assemble the Lasagna:
Combine the marinara sauce with the Harissa and mix it together. For a smooth sauce, blend iit in a food processor or blender until smooth.
Spread half of the sauce in the bottom of a 9 by 13-inch baking pan.
Place a layer of eggplant slices over the sauce.
Dollop half of the spinach filling over the eggplant and spread it.
Top with another layer of eggplants and then the remaining filling.
Add the remaining eggplant slices on top and then pour the remaining sauce.
Sprinkle the mozzarella cheese on top.
Bake on the center rack of the oven for about 45 minutes.
Allow the lasagna to set for 30 minutes and then serve. Kali Orexi!
Notes
Substitutes: Feel free to substitute 4-5 large zucchini for the eggplant. Also, more veggies can be added to the filling: mushrooms, asparagus, cauliflower.
Freezer Instructions: Assemble the lasagna and wrap tightly in plastic wrap. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator and bake.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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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.
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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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