Mary Berry's Butternut Squash and Spinach Lasagne | Waitrose
Legendary talk show host Sir Michael Parkinson meets much-loved cook Mary Berry, who shows him how to make an easy meat-free lasagne filled with butternut squash and spinach. See the full recipe here:
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Easy CHICKEN LASAGNA With Creamy White Sauce
This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken with a creamy spinach sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN LASAGNA INGREDIENTS:
►9 lasagna noodles, cooked al dente
►4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
SPINACH CREAM SAUCE:
►1 Tbsp olive oil
►1 medium onion, finely chopped
►4 Tbsp unsalted butter
►1/3 cup all-purpose flour
►2 1/2 cups chicken broth
►1 1/2 cups half and half (or equal parts of heavy cream and milk)
►5 oz fresh spinach, coarsely chopped
►2 tsp sea salt
►1/2 tsp black pepper
►3 garlic cloves, minced
CHEESE SAUCE INGREDIENTS:
►15 oz ricotta
►1 large egg
►1/4 cup parsley
►1/4 cup parmesan cheese
►3 cups mozzarella cheese
???? PRINT CHICKEN LASAGNA RECIPE:
You might Like our BEEF Lasagna:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:53 How to shred the chicken
1:22 Chopping Spinach
1:50 Prepping onion and garlic
2:10 Cooking Noodles
2:48 Making Spinach Sauce
4:17 Making Ricotta Cheese Sauce
4:46 How to assemble the lasagna
7:15 How to bake lasagna
7:42 Cooling and garnishing lasagna
9:32 Lasagna taste test
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#natashaskitchen #chicken #lasagna
90yr old identical twins Annita & Maria make lasagna! | Pasta Grannies
Identical twins, 90 year old Annita and Maria, share Annita's recipe for pork lasagna. (Maria's recipe includes beef which is closer to the official recipe of Bologna). Aim for free range, good quality pork in this recipe.
200g pancetta /fresh pork belly minced, 400g pork neck, minced, 500ml passata, salt and pepper
For the white sauce: 50g butter, 50g plain flour, 500ml milk, seasoning
For the pasta: 400g 00 flour, 3 eggs, 50g boiled, squeezed dry, chopped spinach
PS a tribute to the wonderful people of Emilia Romagna!
One-Pan Scruffy Veg Lasagne | Jamie Oliver
This delicious veggie lasagne could not be easier and yet it is so delicious. With a mixture of fresh and frozen veggies you can adapt it to work whatever the season and know you'll always get great results. Rough and ready and quicker than a normal lasagne, feed friends or your family and still have minimal washing up to do! Get stuck in!
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Vegetarian Lasagna
Layers of roasted vegetables, spinach and ricotta, and a homemade tomato lasagna sauce, definitely not your usual bland Vegetable Lasagna!
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.
#tomatofreelasagna #vegetarianlasagne #cookingcompaniontv #jennaedwards