Gennaro’s Family Lasagne
If you’re looking for a delicious recipe guaranteed to bring all the family together, look no further than Gennaro’s classic Italian lasagne. A rich Ragu sauce layered between sheets of fresh lasagne, a creamy bechamel sauce, mozzarella and parmesan. Serve with a crisp garden salad and oomph! Homely, authentic cuisine from the one and only Gennaro Contaldo. Enjoy!
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Veggie Lasagna Recipe With Pumpkin And Spinach | The Food Nut
I present Veggie Lasagna Recipe made with pumpkin puree, spinach and sundried tomatoes. It is quite easy and simple recipe for homemade meatless lasagna with vegetables. It's not overloaded with cheese so we could consider it a healthy version (or at least healthier). The meat is substituted with cooked on the pan spinach witch garlic and spices. I mix tomato sauce with pumpkin puree for extra thickness and texture as I wanted to add less cheese. If you prefer your lasagne to be very cheesy then add as much cheese as you desire. Cooking is about preferences and even if I love extra cheese lasagna I was trying to make my lasagna more healthy. Below you will find completed list of ingredients and step by step instructions how to make pumpkin and spinach lasagna.
Ingredients needed for this recipe:
about 12 stripes of lasagna pasta
1 1/2 cup tomato pasta sauce or marinara sauce
1 cup pumpkin puree
2 cup shredded mozzarella cheese (you may use more for more cheesy texture)
10-15 pieces of sun dried tomatoes in oil
1/2 tsp crushed red pepper
3-4 minced garlic cloves
510 g / 18 oz. frozen spinach
1/2 cup bread crumbs
about 1/4 cup of cooking oil for bread crumbs (can be substituted with oil from sun dried tomatoes in oil jar)
salt
black pepper
1 tsp cooking oil for spinach
Step by step instructions for lasagna preparation:
1) Add 1 tsp of cooking oil to the pan. Heat frozen spinach on medium - low heat defrost it. When spinach thaws add minced garlic cloves, salt, black pepper and crushed red pepper. Cook spinach until all liquid evaporates and then put it aside.
2) Cook lasagna pasta according to instructions on the package. Personally I like to cook lasagna pasta in a big pot adding only about five pasta pieces at one time. It will prevent pasta pieces from sticking together.
3) Mix tomato sauce and pumpkin puree in a bowl.
4) Spread some tomato pumpkin mixture on a baking dish. Place previously cooked lasagna pasta. Spread more sauce on the top of pasta. Add mozzarella cheese. Spread evenly cooked spinach mixture. Add couple of pieces of sun dried tomatoes in oil. Place more lasagna paste and repeat all the process two more times.
5) When you finish 3rd layer mix in the bread crumbs with oil (preferably with the oil from sun dried tomatoes jar for the taste). Place bread crumbs with oil on the top surface of lasagna.
6) Bake for 20-25 minutes at 350 F /177 C and then additionally for 10 more minutes at 450 F / 232 C. The last 10 minutes will make crispy outer layer of bread crumbs.
Hope you will have fun using my recipe for this lasagna. This recipe can help you skip meat dinners. It is very filling and satisfying meal idea.
More easy dinner ideas by The Food Nut:
Spaghetti Sauce:
Spaghetti Squash Pasta:
Roasted Butternut Squash:
Lazanki Noodles:
Sunny Side Up Eggs:
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PUMPKIN and CHICKEN LASAGNE - with sage, nutmeg and mozzarella-
It was the most delicious lasagna I have ever eaten! You should definitely try this. This meal contains high protein, carbohydrates, fiber and vitamins, and on top of that, it is very delicious. It can be your new favorite dinner, accompanied by a glass of wine.
INGREDIENTS=
2-3 bay leaves
1 onion
Salt, pepper and boil 1 whole chicken together
(If you have little time, you can use ready-made chicken stock and chopped chicken)
Pumpkin with salt, pepper, olive oil
(If you have little time, you can use ready-made pumpkin puree)
Lasagna leaves
1-2 tablespoons of butter
Fresh sage leaves
4 cloves of garlic
Nutmeg
Mozzarella cheese
200 mg labneh
Don't forget to save this recipe and subscribe to my channel :) If you try this recipe, let's meet in the comments. Thanks for watching and see you with other new recipes
See you !
Nuray
Molly Yeh's Pumpkin, Bacon and Chard Lasagna | Girl Meets Farm | Food Network
Molly's hearty and cheesy fall lasagna is layered with crispy bacon, bitter chard and a creamy, no-cook pumpkin sauce!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Pumpkin, Bacon and Chard Lasagna
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 2 hr 10 min (includes resting time)
Active: 1 hr
Yield: 8 servings
Ingredients
Extra-virgin olive oil, for the baking dish
6 slices center-cut bacon
2 medium yellow onions, sliced
Kosher salt
2 large bunches Swiss chard (about 2 pounds), tough stems trimmed, leaves coarsely chopped
1/4 teaspoon freshly grated nutmeg
One 15-ounce can pure pumpkin
1 cup low-sodium chicken broth
3/4 cup heavy cream
1 tablespoon chopped chipotle in adobo
1 1/2 pounds whole-milk ricotta cheese
1/4 cup chopped fresh flat-leaf Italian parsley
1 large egg, beaten
1 cup grated Parmesan
12 oven-ready/no-boil lasagna noodles (an 8-ounce box)
4 cups shredded whole-milk low-moisture mozzarella
Crushed red pepper flakes, for garnish
Directions
Set an oven rack in the middle position. Preheat the oven to 425 degrees F. Grease a 9-by-13-inch glass or ceramic baking dish with olive oil. Set aside.
To cook the bacon: Arrange the bacon in an even layer in a large skillet or Dutch oven. Heat the pan over medium heat and cook the bacon for 4 to 5 minutes per side until crispy. Remove the bacon (leave the fat in the pan for the chard) to a paper towel-lined plate to drain. Crumble or chop the bacon into bite-sized pieces and set aside.
To cook the chard: Remove all but a thin layer of bacon fat from the pan and heat over medium heat. When hot, add the onions. Season with a couple pinches of salt. Cook until the onions are softened, 6 to 8 minutes. Add the chard in batches, letting each batch wilt before adding the next. Once all the chard is added, season with salt and nutmeg. Cook, tossing occasionally, until the chard is wilted and no liquid remains in the bottom of the pan, about 10 minutes. Transfer to a strainer in the sink to drain.
For the sauce: In a large mixing bowl, combine the pumpkin, chicken broth, cream and chipotle. Season with 1 teaspoon salt and whisk until smooth. In a separate, large mixing bowl, combine the ricotta, parsley, egg and 1/2 cup of the Parmesan.
To assemble the lasagna: Press out excess liquid from the chard with the back of a wooden spoon.
Spread 1 cup of the pumpkin sauce in the bottom of the prepared baking dish. Lay 3 noodles side-by-side on top of the sauce. Dollop with a third of the ricotta mixture and spread evenly on top of the noodles with the back of a spoon. Top with a third of the chard mixture and then a third of the crispy bacon followed by 1 cup of the mozzarella. Top with another layer of 3 noodles, and then 1 cup of sauce. Repeat layering with another third of the ricotta, a third of the chard, a third of bacon, 1 cup of mozzarella and another layer of noodles. Make a final layer of sauce, ricotta, chard, 1 cup mozzarella and noodles. Spread the remaining sauce over top. Sprinkle with the remaining 1 cup mozzarella and the remaining 1/2 cup grated Parmesan.
Cover the baking dish with foil, tenting it slightly so it doesn’t stick to the cheese, and bake for 30 minutes. Uncover and bake until the edges are bubbly and the top is browned and crusty, 15 to 20 minutes more. Season with crushed red pepper flakes and allow to rest for at least 20 minutes before cutting into squares to serve.
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Molly Yeh's Pumpkin, Bacon and Chard Lasagna | Girl Meets Farm | Food Network