How To make Classic Spinach Lasagna
SAUCE:
1/2 oz Dried porcini mushrooms
2 tb Olive oil
2 oz Pancetta; chopped
- (or blanched bacon) 3 tb Chopped onion
1/2 lb Ground round of beef
Salt Freshly ground black pepper 2 oz Chicken livers
- cleaned and minced 2 tb Tomato paste
FILLING:
1 1/2 lb Fresh spinach; -=OR=-
2 pk -Frozen Spinach
Salt 1 c Ricotta
1 Egg
Whole nutmeg 1 lb Freshly made lasagna noodles
1 1/2 tb Butter
1 c Freshly grated parmigiano
TO MAKE THE MEAT SAUCE: Put the dried mushrooms in a bowl and pour 1 cup boiling water over them. Let them sit for 30 minutes, then drain, reserving the water. Rinse the mushroom pieces thoroughly, chop them fine, and rinse again to remove all traces of grit. Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl. Heat the olive oil in a large non-reactive skillet. Add the pancetta and onion and saute over low heat 5 minutes. Raise heat to medium, crumble in the ground beef, and add 1/4 teaspoon of salt and several grindings of fresh pepper. Saute 5 more minutes, stirring to break up the meat. Add the chopped chicken livers and the chopped porcini. In a measuring cup, combine 1/2 cup of the mushroom-soaking liquid and 1/2 cup hot water. Dissolve the tomato paste in this liquid and add it to the skillet. Bring to a simmer, cover the pan and cook 1 hour, stirring occasionally and regulating the heat to maintain a gentle simmer. TO MAKE THE SPINACH FILLING: If you are using fresh spinach, wash it carefully, and place it in a large pot with only the amount of water that clings to the leaves. Sprinkle lightly with salt, cover the pot and turn heat to high. As soon as the spinach wilts, reduce heat to medium and cook 5 minutes. (If using frozen spinach, cook according to package directions.) Drain the spinach in a colander, spray with cold water, squeeze out most of the water, and chop it fine. Put it into a bowl and add the ricotta, the egg, 1/4 teaspoon of salt and several gratings of fresh nutmeg. Stir all together well. COOKING THE LASAGNA: Bring a large pot of salted water to the boil. Fill a large bowl with ice water. Lay out several clean dish towels on a work surface. Drop the lasagna noodles a few at a time into the boiling water and cook 1 minute. Drain them with a slotted spoon, dip them into the bowl of ice water to stop the cooking, and lay them out on the dish towels while you cook the rest. ASSEMBLY AND BAKING: Preheat oven to 400F. Butter a 10-by-14-inch baking dish with 1/2 tablespoon butter. Cover the bottom of the dish with a layer of lasagna noodles. (Use about a quarter of them.) Spread 1/4 of the spinach-ricotta mixture over the surface. Sprinkle on 1/4 of the parmigiano, then 1/4 of the meat sauce. Make 3 more layers in the same way, ending with the cheese and meat sauce. Finally, dot the top with the remaining tablespoon of butter. Bake 15 minutes, or until the sauce is bubbling hot. Remove from the oven and let sit for 10 minutes before serving.
How To make Classic Spinach Lasagna's Videos
Spinach Lasagna- Everyday Food with Sarah Carey
Sarah Carey transforms a recipe for traditional lasagna and substitutes vegetables such as spinach and zucchini in place of meat.
Get the recipe:
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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!
Vegetarian Lasagna
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Full Recipe:
Hearty, comforting, and freezer-friendly, this plant-based lasagna has it all! This vegetarian lasagna recipe is filled with a veggie-ricotta mixture between layers of pasta and my homemade marinara sauce.
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
TikTok:
Website:
MB01R4HXSCFOC1Y
How to Make Lasagna Like an Italian | Northern vs. Southern Italian Lasagne Recipes
Thank you to Fetch Rewards for sponsoring this video! Download the app now and use the code PASTAGRAMMAR to get 4000 points when you scan your first receipt! →
How to Make Lasagna Like an Italian | Northern vs. Southern Italian Lasagne Recipes | Authentic Italian Lasagna
One of our most requested dishes is lasagna. But which one? Every region has its own version, although the two major varieties are alla Bolognese and alla Napoletana. We decided to make BOTH in an epic showdown between northern and southern Italian cuisine!
Let us know in the comments below which one looks tastier to you!
If you enjoyed this video, please give it a thumbs-up and subscribe to our channel!
--------
LASAGNA ALLA BOLOGNESE RECIPE:
LASAGNA ALLA NAPOLETANA RECIPE:
--------
FOLLOW US
Official Website -
Instagram -
Facebook -
Twitter -
SUPPORT US
Merch Store -
Shop Amazon -
Twist on a Classic: Cheesy Spinach Lasagna Roll-Ups Recipe for a Crowd-Pleasing Dish!
Spinach and Cheese Lasagna Roll Ups are a delicious, healthy twist on classic lasagna!
This is a simple-to-make recipe loaded with spinach and creamy cheese, then baked in a homemade marinara sauce. It’s perfect for a weeknight meal and wonderful to serve when you’re entertaining.
GET THE RECIPE:
GET MORE RECIPES HERE:
SUBSCRIBE TO MY NEWSLETTER:
GET OUR NEWEST EBOOK HERE:
FOLLOW ME ON:
Facebook:
Instagram:
Pinterest:
How to Make a Spinach Mushroom Lasagna - White Lasagna Recipe
#SpinachMushroom #Lasagna
Ingredients:
1 chopped onion
3 cloves minced garlic
2 c chopped cremini mushrooms
1 1/2 ts dried oregano
S & P
!Béchamel Sauce
4 tb unsalted butter
3 tb unbleached flour
3 c warm whole milk
Kosher salt
White pepper
1/2 ts freshly ground nutmeg
1/4 c grated parmigiano-reggiano cheese
!Filling
3 c whole ricotta cheese
10 oz chopped spinach
2 beaten eggs
1 c grated parmigiano-reggiano cheese
1 c shredded mozzarella
1 box lasagna noodles
Extra mozzarella for topping
Instructions
Sauté your veggies and sprinkle in your herb and seasonings. Set aside.
In the same pan, melt your butter and whisk in your flour. Allow it 2 minutes or so to cook off the raw flour taste and very slowly, tip in your warmed milk. Stir/Whisk vigorously. Sprinkle in your seasonings. At the last moment, stir in your cheese. Set aside.
In a separate bowl, toss in all your filling ingredients. Mix and set aside.
Obtain a casserole dish and begin assembling. Ladle in a bit of your sauce on the bottom, layer with pasta, smear with filling, top with your mushroom mixture, drizzle on more sauce, top with mozzarella and repeat.
Bake at 350 for 35 minutes. Keep covered for the first 20 minutes.
♡ Subscribe
♡ Facebook
♡ Daily on Instagram @ASquishyMonster
Love,
Your Squishy Monster ^.~