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How To make Green Lasagna with Spinach and Ricotta
O.Evans VPRJ01A 1 1/2 cup Parmesan cheese
grated
1 pound Spinach lasagna noodles
1 teaspoon Salt
2 pound Fresh spinach :
stemmed and
1/2 teaspoon Pepper
washed OR... 1/4 teaspoon Nutmeg grated
2 package (10 oz each) frozen chopped
1 pound Mozzarella cheese :
cut into
spinach 1/2" cubes
1 1/2 pound Ricotta cheese
4 cup Tomato sauce
4 Egg yolks
Cook lasagna noodles and drain. Cool under cold running water; drain again and set aside. Preheat oven to 350 degrees. In a large saucepan, cook spinach over medium-high heat, stirring frequently until leaves are limp 2-3 minutes. Drain spinach in a colander and press excess water out with the back of a wooden spoon. When cool enough to handle, squeeze dry. Turn spinach out onto a cutting surface and chop fine.
In a large bowl, combine spinach, ricotta, egg yolks, 3/4 cup Parmesan cheese, salt, pepper and nutmeg. Mix with a wooden spoon until well blended. In a greased 13x9 inch baking dish, alternately layer spinach pasta with spinach - ricotta mixture and mozzarella, making a total four layers. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes longer, or until tomato sauce and remaining Parmesan cheese on the side.
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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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veg lasagna recipe - ricotta and spinach
Hello friends,
This is Kinjal, I welcome you all with a great smile.
Today's recipe is popular in my house. This is the best weekend lunch or dinner. And my kids enjoy the leftovers too. If you prepare some things ahead of a time it's very easy to put together. I always involve my kids in assembling the layers, they love to do that.
For recipe
2 zucchini
1/2 capsicum
1 onion
5-6 garlic
1-1/2 tsp salt or to taste
1tsp red flakes
1tsp Italian seasoning
1/2tsp dry oregano
1 package of lasagna noodles/pasta
15oz ricotta cheese
8oz mozzarella cheese
1/4tsp garlic pw
2tsp oil
Bake in preheated oven @375F(190C) for 45 min with aluminum foil on and 15 to 20 min without aluminum foil or until cheese melts.
Let me know how it goes!
In this video music credit goes to
Thank you
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.
Buy the cookbook here:
Check out the recipe here:
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30-Minute Vegan Spinach Ricotta Lasagna Recipe
You're gonna be shocked at the secret ingredient in this one...
It's super easy to make and tasted absolutely delicious! 10/10 would recommend and 10/10 would make again!
How do you feel about the 'secret' ingredient in this vegan lasagna? Let me know in the comments below!
Link to full recipe coming soon! For now, here's the recipe list:
Vegan Ricotta Cheese:
-1 Packet of firm or silken tofu (firm will be more like ricotta cheese)
-4 cloves of garlic
-2-3 tbsp nutritional yeast
-1-2 tbsp lime juice
-1-2 tbsp olive oil
-salt and pepper to taste
Vegan Spinach Ricotta Lasagna:
-2 cups frozen and thawed or wilted spinach (mix in with the vegan ricotta)
-2-3 cups marinara or tomato sauce
-10-12 sheets of lasagna pasta
(Layers: Pasta--Marinara--Vegan Ricotta)
Resources on soy:
Registered Dietitian Abbey Sharp:
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-Jenni
Insta: @jennicampestrini
And a special thank you to bensound.com for the awesome music!
20-minute Zucchini Pasta
Get the Recipe:
⭐️ Zucchini pasta, as in pasta with zucchini, is a creamy and easy one-pot recipe to have as a tasty weeknight dinner for the whole family.
⭐️ Ingredients
Main Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion
4 cloves garlic
6 cups (27 oz) zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
12 ounces pasta rotini, fusilli, farfalle, penne, or other
3 cups vegetable broth start with 2 cups or 500 g and add more if necessary
½ cup parmesan cheese grated, or dairy-free cheese
½ cup greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
Metric:
Main Ingredients
30 grams extra virgin olive oil
1 yellow onion
4 cloves garlic
780 grams zucchini grated with the large holes of a box grater
1 teaspoon oregano or thyme
1 teaspoon salt or more to taste
½ teaspoon black pepper
340 grams pasta rotini, fusilli, farfalle, penne, or other
750 grams vegetable broth start with 2 cups or 500 g and add more if necessary
50 grams parmesan cheese grated, or dairy-free cheese
100 grams greek yogurt or dairy-free yogurt
¼ packed cup basil leaves
Garnish with
1 medium lemon the grated zest
2 tablespoons pinenuts
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️