How To make Mushroom & Spinach Lasagna
2 md Pepper red
1/2 md Onion
2 md Garlic cloves
4 md Tomato raw
1/8 t Thyme, ground
1/2 c Vegetable Broth (home made)
1/8 t Hot Pepper Sauce
1 md Onion
1 t Balsamic vinegar
3 md Tomato raw
4 md Garlic clove
6 oz Mushrooms
1 c Ricotta Chs skim milk
2 oz Swiss Cheese low fat
1/4 c Basil, fresh
1 lb Spinach fresh
1 T Parsley fresh
6 oz Lasagna noodles (spinach)
4 oz Parmesan grated
Sauce Use the first 8 ingredients to make the sauce. Roast the red peppers, and all the onions and garlic. (to roast onion and garlic in a microwave) place an un pealed onion in microwave for 5 minutes on high. In the last 2 minutes add garlic cloves. Combine peppers, onion, garlic, tomato (peeled, seeded & diced), thyme and stock in a sauce pan; simmer for 15 minutes. Transfer to food processor or blender, add pepper sauce and balsamic vinegar and then puree. Set aside. Lasagna Cook lasagna noodles per instructions, drain and rinse with cold water. Wash spinach leaves and steam Chop coarsely.In a non-stick skillet combine onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates, about 15 minutes. Let cool then add ricotta cheese, swiss cheese, basil, parsely, salt and pepper. Mix well. In an oiled 9X13 baking dish, put down a layer of noodles. Top with a layer of spinach, then onion-and-tomato mixture, then parmesan. Repeat layers until all ingredients are gone. Bake in a 350 oven for 40 minutes. Serve with tomato-red bell pepper sauce on top.
How To make Mushroom & Spinach Lasagna's Videos
Babe wanted spinach lasagne #shorts 
Recipe for 6 as a main course
Ingredients
- 1kg spinach
- 1kg ricotta
- 2 shallots
- 4 cloves garlic
- 2 tbsp olive oil
- 30g butter
- Salt and pepper
- 1/2 nutmeg
- 60g butter
- 40g flour
- 1L milk
- 200g gruyere
- 400g mozzarella
- 400g lasagne sheets
Method
1. Start by finely dicing the shallots and garlic.
2. Sweat the garlic and shallots in 30g of butter and 2 tbsp of olive oil until the shallots go translucent.
3. Start adding the spinach in the pot one large handful at a time. Once it's halved in size, add another handful until everything is in the pot. Once it's just cooked, pour it into a colander to let it drain.
4. For the white sauce, in a large pot melt the 60g of butter. Once melted, add in the flour and whisk until smooth.
5. Warm your 1L of milk (either in the microwave or a pot) and grate the Gruyere and mozzarella.
6. Add the warm milk to a pot, half the at a time, and stir until silky smooth.
7. Add the cheese (reserve some cheese for the top) and mix until smooth. Season with salt and pepper and freshly grated nutmeg.
8. Place your drained spinach into a food processor and add half of the ricotta. Pulse until it's mixed. Add the second half of your ricotta and stir in by hand. Season with salt and pepper and a little bit more nutmeg.
9. Now it's time to lay out your lasagne. Start with white sauce on the bottom, then the pasta sheets and finally your spinach ricotta. Repeat until everything is used up. Finish with the white sauce.
10. Sprinkle the remainder of the cheese over the top, cover with tinfoil and place in a 200°c oven for 20 minutes. Remove the foil and cook for a further 20 minutes.
Munchie's Farideh Spinach & Mushroom Lasagna | Vegan | Korenn Rachelle
Welcome back to another video. I made Farideh's lasagna recipe using vegan alternatives and it was absolutely delicious. I will be making it again, I think next round that I will add a layer of marinara sauce, the acidity cuts the richness of the pasta and the cheeses. I hope you enjoyed the video and I will see you next time!
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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
CREDITS
The music used in this video was arranged and
produced by Tom Cusack. The music is fully licensed
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under an Attribution Creative Commons licence
provided it is accredited correctly. Full details of the
music can be found at the website:
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in the case of any queries arising from the use of
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Chicken Spinach Mushroom Lasagne Recipe
How to make this simple chicken spinach mushroon lasagne recipe
Mushroom Spinach Lasagna - 100% Plantbased!
When you think of Lasagna, you think of Ricotta Cheese, yes? The trick to this recipe (along with not using any oil to have a super healthy lasagna) is the plant-based ricotta! 'How?' you ask. Watch and see. This is an easy recipe, focusing mostly on combinging the elements. For the full recipe, visit
the most Scrupmtious SPINACH MUSHROOM LASAGNA with homemade tomato sauce from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make the most Scrumptious SPINACH MUSHROOM LASAGNA with homemade tomato sauce.
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Chef Victoria Love’s
Scrumptious Spinach & Mushroom Lasagna
1 Spanish Onion, large ¾ sliced and ¼ chopped (1 ½ Cups)
2 Tablespoons Olive Oil
3 Cups Ricotta
2 Cups Shredded Mozzarella
1 Egg, large
1 teaspoon Dried Oregano
1/2 teaspoon Nutmeg
2 10 oz Packages Frozen Chopped Spinach, defrosted
8 oz can of Mushrooms, drained
1 28 oz Can Tomato Sauce
1 28 oz Crushed Tomatoes
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
2 teaspoons Dried Italian Blend of Herbs
Lasagna
¼ Cup Shredded Parmesan
1.Drain spinach in a sieve. In a large pot with salted boiling water, cook lasagna until tender, about 10 minutes, drain. Heat skillet over medium high heat, add olive oil and sauté sliced onions until light golden brown. Set aside and let cool. Spray a 13 x 9 x 2 pan with non-stick cooking spray or brush with extra olive oil.
2. Preheat the oven to 350 degrees. In a mixing bowl stir together ricotta, 1 cup mozzarella and egg, squeeze remaining liquid from spinach and add to cheese mixture, stir in 1 teaspoon dried oregano and nutmeg. Add sauteed sliced onions & mushrooms, combine.
3. In a saucepan over medium heat add remaining tablespoon of olive oil, saute chopped onions, with a wooden spoon stir together tomato sauce, crushed tomatoes, basil, oregano and Italian Blend.
4. In prepared pan pour 1 cup of sauce, lay down 3 sheets of lasagna, top with 1/3 of the cheese, spinach, mushroom mixture, repeat twice, top last third of cheese mixture with 1 cup of sauce and 3 lasagna sheets, top with remaining sauce and 1 cup of mozzarella and parmesan. Cover tightly with tin foil and bake for 45 minutes, remove tin foil and bake for an additional 15 minutes. Remove from the oven and let sit 15 minutes before serving.
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