Spinach, Ricotta and Mushroom Lasagne
Turn this family favourite lasagne idea into an impressive dinner recipe with spinach, ricotta and mushrooms.
Make your own cookbooks, add this recipe and more at myfoodbook.com.au
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Recipe by: Australian Mushrooms
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
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The Best Mushroom Lasagna | SAM THE COOKING GUY
Why’s it always gotta be meat? Well it doesn’t - and this veggie version is super great and you won’t miss the animals.
00:00 Intro
00:13 Cutting & cooking mushrooms
00:54 Adding onions
1:09 Thickening
1:21 Adding milk & seasoning
2:09 Making ricotta layer
2:23 Building & baking instructions
3:35 The reveal & serving
4:15 First Bite
5:17 Outro
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???? INGREDIENTS:
➔ Ricotta (garlic + olive oil)
➔ Spinach (frozen)
➔ Lasagna (no cook noodles)
➔ Shredded Mozzarella
➔ Parmesan
⭕ FOR THE MUSHROOMS...
➔ Shiitakes Mushrooms
➔ Onion
➔ Butter
➔ Flour
➔ Milk
➔ Salt
➔ Pepper
➔ Thyme
➔ Red Pepper Flakes
➔ Worcestershire
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the most Scrupmtious SPINACH MUSHROOM LASAGNA with homemade tomato sauce from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make the most Scrumptious SPINACH MUSHROOM LASAGNA with homemade tomato sauce.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
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Chef Victoria Love’s
Scrumptious Spinach & Mushroom Lasagna
1 Spanish Onion, large ¾ sliced and ¼ chopped (1 ½ Cups)
2 Tablespoons Olive Oil
3 Cups Ricotta
2 Cups Shredded Mozzarella
1 Egg, large
1 teaspoon Dried Oregano
1/2 teaspoon Nutmeg
2 10 oz Packages Frozen Chopped Spinach, defrosted
8 oz can of Mushrooms, drained
1 28 oz Can Tomato Sauce
1 28 oz Crushed Tomatoes
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
2 teaspoons Dried Italian Blend of Herbs
Lasagna
¼ Cup Shredded Parmesan
1.Drain spinach in a sieve. In a large pot with salted boiling water, cook lasagna until tender, about 10 minutes, drain. Heat skillet over medium high heat, add olive oil and sauté sliced onions until light golden brown. Set aside and let cool. Spray a 13 x 9 x 2 pan with non-stick cooking spray or brush with extra olive oil.
2. Preheat the oven to 350 degrees. In a mixing bowl stir together ricotta, 1 cup mozzarella and egg, squeeze remaining liquid from spinach and add to cheese mixture, stir in 1 teaspoon dried oregano and nutmeg. Add sauteed sliced onions & mushrooms, combine.
3. In a saucepan over medium heat add remaining tablespoon of olive oil, saute chopped onions, with a wooden spoon stir together tomato sauce, crushed tomatoes, basil, oregano and Italian Blend.
4. In prepared pan pour 1 cup of sauce, lay down 3 sheets of lasagna, top with 1/3 of the cheese, spinach, mushroom mixture, repeat twice, top last third of cheese mixture with 1 cup of sauce and 3 lasagna sheets, top with remaining sauce and 1 cup of mozzarella and parmesan. Cover tightly with tin foil and bake for 45 minutes, remove tin foil and bake for an additional 15 minutes. Remove from the oven and let sit 15 minutes before serving.
#chefvictorialove
Creamy Spinach Mushroom Lasagna - SO COZY!
This Creamy Spinach and Mushroom Lasagna has layers of sautéed spinach and mushrooms mixed together with a ricotta cheese mixture and a drool-worthy white sauce. It’s all layered with lasagna noodles, covered in mozzarella cheese and baked until you have a hearty, rich, gooey lasagna!
Spinach Lasagna Cheesy Creamy Lasagna Vegetarian Lasagna
Today Letscookolet like to share with you how to make spinach lasagna in white sauce also known as Bechamel sauce . Yes we add the fresh Tuma Cheese along with fresh shredded mozzarella to have the best Creamy Cheesy Tasty spinach lasagna . All yours to ENJOY!!
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Please watch: Split Pea Soup Recipe
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