BEST LASAGNE RECIPE | Cheesy White Lasagna Recipe | Italian Food Recipes
This Creamy Lasagna Recipe takes the traditional Lasagna recipe and turns it WHITE! It is packed with cheese, vegetables, beef mince, and my bechamel sauce...WATCH IT NOW!!! with white sauce and cheese. White lasagna recipe.
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LASAGNA BIANCA -- WITH BROCCOLI, ZUCCHINI & BEEF MICE
INGREDIENTS:
500g Lasagna sheets
400g beef mince
150g diced provolone cheese
Half an onion (chopped into small pieces)
1 x large broccoli (or 2 small) cut into small pieces
2 x large zucchini diced
A handful of basil leaves
A handful of parsley
50g butter
3 pinches of table salt
2 x pinches of dried mixed herbs
Parmesan cheese
Extra virgin olive oil
2 ½ L water
Bechamel Sauce (prepare this fresh by clicking here or going to Vincenzo's Basics)
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Chicken Alfredo Lasagna
Get the recipe here:
Think of the rich, creamy, indulgent joy of Fettucine Alfredo. Good. Now, imagine you have layers upon layers of it and some melty mozzarella, chicken, and spinach to round things out. That’s our Chicken Alfredo Lasanga for you. When you’re looking for a dinner that’s cheesy, carb-laden, and creamy-as-all-get-out, you need look no further, this will answer all your comfort food prayers and then some.
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How to make homemade Chicken and broccoli lasagna | Cooking with April
Hello All,
Today we make a Chicken Lasagna with broccoli.
This is something that I have never tried before but I must say that it was really good. I wish now that I would have added some parmesan cheese inside but overall it was really good.
I am so glad that you all tuned in with me during this video.
If this recipe doesn’t put a little yummy in your I hope me hollering at Gizmodo’s make you laugh. Cause as I was editing it I busted out laughing. ????????.
I hope everyone enjoys the rest of their week.
If you would like to email me here is my email.
Cookingwithapril06@gmail.com
Low-Cost Vegetarian Lasagna Recipe
Budget Broccoli Lasagna recipe:
Watch as Better Homes and Gardens shows you how to make this low-cost vegetarian lasagna recipe! You won't even realize meat is missing in this tasty vegetable lasagna filled with creamy broccoli and carrots. Before diving into this easy lasagna recipe, get your oven preheated to 350 degrees. Lightly grease a 3-quart rectangular baking dish with cooking spray. While you're cooking nine lasagna noodles according to their package directions, measure 1/2 cup of flour into a medium saucepan and whisk in 1 cup of milk until it's smooth. Stir in 2-1/2 cups more of milk, along with 1/2 teaspoon of dry mustard, 1/4 teaspoon of black pepper, 1 teaspoon of salt, and 1/4 teaspoon of hot pepper sauce to give this meatless lasagna a bit of a kick. With the heat set to medium, cook and stir until the sauce is thickened and bubbly. Remove the sauce from the heat and stir in 1/4 cup of grated Parmesan cheese, making this lasagna recipe even harder to resist with its cheesy goodness. Begin assembling your vegetarian dinner by arranging three cooked lasagna noodles along the bottom of a baking dish. Top with half of a 16-ounce package of thawed, frozen, cut broccoli, 1/2 cup of shredded carrots, and 3/4 cup of shredded cheddar cheese. Don't forget about the sauce! Sprinkle 1 cup of the sauce over the vegetables before laying down three more lasagna noodles and repeating the process. Finish off the veggie lasagna with the last three noodles and the remaining rich sauce and additional cheddar cheese. Bake the homemade lasagna for 35 to 40 minutes and allow it to rest for 15 minutes before digging in. With scrumptious vegetarian meals like this one, it shouldn't be difficult convincing your family to eat more veggies!
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Veg Lasagna Recipe | No Oven Recipe | बिना अवन के लज़ान्या बनाओ घरपे | Chef Sanjyot Keer
Full written recipe for Veg lasagna
For red sauce:
Ingredients:
· Olive oil 2 tbsp
· Onion 1 nos. medium sized (chopped)
· Garlic 1 tbsp (chopped)
· Kashmiri red chilli powder 1 tsp
· Tomato puree 2 cups (fresh0
· Tomato puree 200gm (market bought )
· Salt to taste
· Chilli flakes 1 tbsp
· Oregano 1 tsp
· Sugar 1 pinch
· Black pepper 1 pinch
· Basil leaves 10-12 leaves
Method:
· Set a pan on high heat & add the olive oil & let it heat nicely.
· Further add onions & garlic, stir & cook on medium flame for 2-3 minutes until the onions turn translucent.
· Now add kashmiri red chilli powder & stir it lightly then add tomato purees, salt, chilli flakes, oregano, sugar & black pepper, stir everything well, cover & cook on low flame for 10-12 minutes.
· Further add the basil leaves by tearing then with your hands & stir well.
· Your red sauce is ready.
For white sauce:
Ingredients:
· Butter 30gm
· Refined flour 30gm
· Milk 400gm
· Salt to taste
· Nutmeg 1 pinch
Method:
· Set a pan on high heat, add the butter into it & let it melt completely, then add the flour & stir it well with the spatula & make sure you lower the flame & cook for 2-3 minutes, the texture of it will change from doughy to sandy.
· Further add the milk in 3 batches while continuously whisky it, it should be lump free, cook until the sauce thickens & becomes smooth.
· Now add salt to taste & nutmeg, stir well.
· Your white sauce is ready.
Sauteed veggies:
Ingredients:
· Olive oil 2 tbsp
· Garlic 1 tbsp
· Carrot 1/3 cup (diced)
· Zucchini 1/3 cup (diced)
· Mushroom 1/3 cup (chopped)
· Yellow bell pepper ¼ cup (diced)
· Green bell pepper ¼ cup (diced)
· Red bell pepper ¼ cup (diced)
· Corn kernels ¼ cup
· Broccoli ¼ cup (blanched)
· Sugar 1 pinch
· Oregano 1 tsp
· Chilli flakes 1 tsp
· Salt to taste
· Black pepper 1 pinch
Method:
· Set a pan on high heat & olive olive, let it heat well & then add garlic, stir & cook for 1-2 minutes on medium flame.
· Further add carrots & zucchini, stir well & cook on medium flame for 1-2 minutes.
· Now add all the remaining vegetables & ingredients, stir well & cook for 1-2 minutes.
· Your sauteed veggies are ready.
For lasagna sheets:
Ingredients:
· Refined flour 200gm
· Salt 1/4 tsp
· Water 100-110 ml
Method:
· In a large bowl add the refined flour along with the remaining ingredients & add water in batches to make a semi-tough dough.
· Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
· After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
· Once the dough has rested divide it into 4 equal parts & form them into roundels.
· Further, place the roundel onto a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin.
· Once you have rolled it out, trim the edges using a knife to form a large rectangle, dive the rectangle into smaller, equal sized rectangles.
· Your lasagna sheets are ready.
To make the makeshift oven:
· Take a large handi & spread ample amount of salt in it, place a small ring mold or cookie cutter & cover the handi, set it on high flame & let it preheat for 10-15 minutes at least.
Layering & baking of lasagna:
· Red sauce (very thin layer)
· Lasagna sheets
· Red sauce
· Sauteed veggies
· White sauce
· Mozzarella cheese
· Parmesan cheese
· Lasagna sheets
· Repeat the same layering process 4-5 times or until your baking tray fills, you should at least have 4-6 layers.
· Bake for 30-45 minutes in the makeshift oven. (30-35 minutes at 180 C in an oven)
#YFL #SanjyotKeer #VegLasagna
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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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