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
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!
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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How To Make Vegetable Lasagna Recipe: Italian Classic: Mom's Best! Diane Kometa-Dishin' With Di #104
Vegetable Lasagna Recipe! Italian Classic! Easy! How To Make Vegetable Lasagna recipe video: Meatless: Mom's Best Vegetarian Lasagna Recipe with spinach and ricotta cheese, zucchini (squash), bell peppers, mushrooms, mozzarella cheese, Parmesan cheese, marinara sauce, carrots, sweet onions and lasagna noodles! Soon I'll share my vegetable lasagna with white sauce / bechamel sauce! Get this homemade Lasagna Recipe with measurements @ Baked in the oven until it's Hot & Bubbly! Watch the video and learn how to make veg lasagna at home! Veggie lasagna to feed a crowd! Perfect for a Sunday dinner, as an addition to your party menu or a recipe for Thanksgiving or Christmas dinner! Great main dish casserole! I made this for a party and one of the kids said this is the world's best lasagna recipe ever! I wouldn't go that far, but it's pretty darn good lasagna! Recipes & Videos listed in this Vegetable Lasagna video recipe are below, plus more you may like! Visit my Channel for the rest! Get in the kitchen and Start Cooking! Learn how to cook the best lasagna: vegetarian style! YUM!!
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Easy Lasagna Recipe
This classic Lasagna recipe is perfect for a crowd! It features a creamy ricotta cheese filling and a meaty tomato sauce between sheets of lasagna noodles, then topped with mozzarella and parmesan before baking until golden and bubbly. This lasagna also freezes well, making it a convenient option for a later meal.
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How To Make Spinach and Mushroom Lasagna
Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends. An easy (and vegan!) homemade pasta dough is layered with a combination of mozzarella and ricotta cheeses, plus spinach and cremini mushrooms. This lasagna is the ultimate comfort food, and the perfect gift for a friend who is going through a rough patch.
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salmon and spinach lasagna
Salmon and spinach lasagna
This delicious lasagna with salmon and spinach is easy to make and a real treat for dinner. Layer upon layer of thin pasta with creamy spinach, a cheesy bechamel and delicate salmon taking lasagna to the next level. TIP! Add some oemph with cayenne pepper.
enjoy
igor & Ann
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Salmon & Spinach lasagna
Recipe (4 portions)
- 600gr fresh salmon
- 200gr smoked salmon (optional)
- 250gr lasagna sheets
- 1 litre milk
- 2 shallots
- 4 cloves garlic
- 2 bay leaves
- 100gr butter
- 100gr flour
- 300gr fresh spinach
- 1tsp corn flour
- Cayenne pepper
- Nutmeg
- Sea salt
- 300gr grated Swiss cheese
- 50gr grated parmesan
Method
- Cook the spinach in a casserole and bind the liquid with corn flour.
- Make a bechamel/white sauce
- Infuse the milk for 20mins with the shallots, garlic and bayleaves
- Melt the butter and cook the flour for about 5mins in the butter
- Stir in the milk and season with salt, cayenne and nutmeg
- Stir in ½ the Swiss cheese and the parmesan
- Layer the lasagna in an oven dish
- Pasta/spinach/salmon/pasta/bechamel/pasta/spinach/salmon/pasta/bechamel/cheese
- Bake for 30mins at 180c/350f
- Let the lasagna settle for at least 2 hours and then reheat.