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How To make Spinach, Cheese and Tomato Lasagna
EGG PASTA:
2 c Unbleached all-purpose flour
2 pn Salt
2 lg Eggs
2 ts Olive oil
LASAGNE:
8 oz Mozzarella cheese, fresh
2 1/2 lb Tomatoes, fresh or canned
-peeled, seeded, chopped 3 tb Virgin olive oil
1 sm Onion, finely diced
2 Garlic cloves; minced
1 1/2 ts Fresh marjoram or oregano
-=OR=- 1/2 ts -Dried marjoram or oregano
1/2 c Red wine
Sugar; if needed Red wine vinegar ---------------------------SPINACH-CHEESE FILLING 3 sm Bunches spinach
2 tb Olive oil
1 sm Onion; finely diced
2 Garlic cloves; minced
Salt, pepper and nutmeg 2 c Ricotta
2 Eggs
1 c Parmesan, freshly grated
3 tb Parsley; chopped
1 ts Lemon peel, minced or grated
:
BECHAMEL---------------------------------- 1 tb Butter
1 tb Flour
1 c Milk
Salt, pepper and nutmeg EGG PASTA: Combine the flour and the salt in a bowl, make a well in the middle, add the egg and the olive oil. Using your fingers, lightly and gradually work the egg into the flour so that it is completely distributed throughout. When it is well combined, press the mixture together to form a dough. Turn it out onto a counter and begin to work it together. If it is too dry, add drops of water, a few at a time, to moisten the dough and help it come together. Knead the dough for about 10 minutes, until it feels smooth and supple. Put it in a plastic bag or wrap it in plastic, and set it aside to rest at least half an hour, preferably an hour before rolling it out. LASAGNE: Prepare the pasta dough and set it aside to rest. Grate or slice the cheese; then prepare the tomato sauce and spinach-cheese filling. Heat the oil in a wide skillet, add the onion, garlic and marjoram or oregano and saute until the onion is transparent and soft. Season with salt; then add the tomatoes and wine. Cook slowly until the sauce is thickened. If the tomatoes are overly tart, correct the acidity by adding a pinch or two of sugar. Once they are cooked, pass them through a food mill; then season to taste with a few drops of vinegar, freshly ground black pepper and more salt if needed. SPINACH-CHEESE FILLING: Remove the stems from the spinach; discard any bruised or yellow leaves. Wash the spinach well in 2 changes of water. Roughly chop the leaves into small pieces about an inch square. In a wide pan, heat the oil and saute the onion for several minutes; then add half the garlic, the spinach leaves and a sprinkling of salt. Cook until the spinach is wilted; then remove it to a bowl and combine it with the ricotta, eggs, Parmesan, the remaining garlic and the parsley and lemon peel. Season to taste with salt, freshly ground pepper and a scraping or two of nutmeg. BECHAMEL: Melt the butter in a saucepan, add the flour, and cook over low flame for 2-to-3 minutes, stirring continuously. Scald the milk in a separate pan, then pour it into the flour-butter mixture, whisking as you do so. Season with salt, pepper and a scraping of nutmeg and continue to cook the sauce for 15 minutes over low heat, giving an occasional stir. Roll the dough thin, and cut the final strips into pieces that will fit your baking pan. Bring a pot of water to a boil and add salt. Have ready a large bowl of cold water. Cook several pieces of dough at a time. Remove them when they rise to the surface, and put them in the cold water to cool; spread on a kitchen towel. Preheat the oven to 350F. Butter a 9-by-13-inch baking dish and spread half the bechamel over the bottom. Piece together several strips of the pasta so that they cover the bottom and hang over the edges of the baking dish. (Later they will be folded over the top, effectively sealing in the fillings.) Spread 1/2 the tomato sauce over this first layer of pasta and cover with 1/2 the mozzarella. Put down another layer of pasta and cover this with 1/2 the spinach-cheese filling. Continue with more pasta, tomato and mozzarella, pasta and spinach-cheese filling. Finish by laying 1-or-2 strips of pasta down the center and folding the overhanging edges over the top. Cover with the remaining bechamel sauce. Cover the lasagna with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the top is puffed and browned. Let the lasagne rest for a few minutes; then cut it into pieces and serve. NOTE: Lasagne can also be made by using commercial fresh pasta sheets,
How To make Spinach, Cheese and Tomato Lasagna's Videos
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.
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Winter Spinach Tomato Lasagna from Scratch - Straight from the Garden | THE KITCHEN
The cost of this meal comes in at well under $.50 per serving of wonderful lasagna! Pasta made from scratch, herbs which are dried, frozen, and fresh, spinach in the winter garden, and homemade cheese!
So, just for fun, in the dead of winter, join me in the garden and kitchen, while I use mostly ingredients I have personally grown to assemble this wonderful dish of spinach lasagna. It is delicious! I preserved some paste tomatoes (homegrown from seed) and herbs from the summer and of course the spinach and parsley are picked fresh!
Here is a video to show how I roast the tomatoes and remove the skin. To freeze them, I gently crushed and filled a jar about 4/5 of the way full.
You Tube Pasta Dough Recipe:
Béchamel Sauce:
How I roast tomatoes:
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CAUTION: Don't let the kiddos use the pasta machine without supervision. The rollers might catch their little fingers.
Here is a pasta machine which is much cheaper than the one I use (I do not know the quality, but it gets pretty good reviews):
Here is the pasta machine I use:
Remember, this is not a high quality machine but is fine for the few times I use it each year. The handle slips out sometimes when I use it fast, but is no problem at all.
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I have used the money from You Tube videos to buy, not only a new camera & lens, but also a tripod, new editing software, and a fast laptop computer to bring you these thorough and in-depth How To videos. Thanks so much for sharing my videos with your friends and family and helping me share my passion with the world.
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Walmart Tipo Flour -
Amazon Tipo Flour 3 each 2.2 Pound Bags:
Semolina Flour:
Here are the ingredients. To print them, simply highlight with your cursor, right click, select print OR select copy if your computer does not prompt you to print. You can then paste it to your favorite word program on your computer.
Rainbow Gardens
Winter Spinach Lasagna Ingredients
Pasta Sheets
1 1/4 Cup All Purpose Flour
OR
2/3 Cup + 3 Tablespoons 00 Tipo Flour + 1/3 Cup Semolina
2 Eggs+ Water if needed
Extra Semolina for Dusting
Filling
1 Quart Canned Tomatoes, Roasted, & Skinned
12 - 16 oz Fresh Spinach, Stemmed and Chopped
1/4 to 1/2 Cup Minced Onion
1/2 Cup Parmesan Cheese, Divided
2 Cloves Garlic, Minced
1 Teaspoon Fennel Seed
2 Teaspoon Dried Greek Oregano
Pinch Red Pepper Flakes
2 Teaspoons Sea Salt
1 Tablespoon Fresh Parsley
1/4 Cup Fresh (or frozen) Basil
1 Pound Fresh Ricotta Cheese
1 Egg
Fresh Ground Black Pepper
Béchamel Sauce (optional)
91 year old Maria shares her lasagna recipe with Pasta Grannies!
Maria passed away on 12 December 2021 aged 92; this video was made in 2020. She made this lasagna for her customers to take away. Over the years she adapted the recipe and the result is a green lasagna, layered with a pork ragù and béchamel sauce. This is Maria's second appearance for Pasta Grannies!
Adjusted to feed 4 -6 people:
For the pasta:
● 250 g 00/plain flour
● 110 g eggs
● 30 g fresh spinach, leaves only
For the ragù:
● 2 garlic cloves
● 3 sage leaves (wrapped in muslin)
● 200g unsmoked pancetta, diced
● 1.5 kg minced pork (loin or shoulder)
● 1.5 litre beef stock
1 heaping tbsp of tomato paste
400 g passata
● Salt, pepper
For the béchamel:
● 30 g butter
● 30 g flour
● 1/2 litre whole milk
● 1/2 a nutmeg, grated
● For sprinkling: 50g Parmigiano (or more, if you feel like it)
The Best Spinach Lasagna Recipe
For more details visit :
Recipe Facts
Prep: 20 mins Serves: 8 to 10 servings
Cook: 100 mins
Active: 60 mins
Total: 2 hrs
Ingredients
For the Spinach:
2 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1 shallot, finely minced (about 1/2 cup)
6 medium garlic cloves, minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
2 pounds fresh flat or curly spinach leaves, washed and dried
For the Ricotta:
2 pounds fresh ricotta cheese(see notes)
2 large eggs
4 ounces finely grated Parmigiano Reggiano cheese
1 teaspoon freshly grated nutmeg
For the White Sauce:
4 tablespoons butter
1/4 cup flour
1 quart (4 cups) whole milk
12 ounces grated low moisture mozzarella cheese
12 ounces grated Comté, Gruyère, or Emmentaler cheese
For Assembly:
1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodles
How to Make Fresh Spinach Lasagna | Spinach Lasagna Recipe | Allrecipes.com
Get the top-rated spinach lasagna recipe @
Watch how to make a 5-star lasagna that's layered with cheese, spinach, mushrooms, and tomato sauce. A comfort-food classic, it's a hearty vegetarian alternative to heavy meat lasagnas.
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Creamy Tomato Lasagna Florentine
This Creamy Tomato Lasagna Florentine is so deliciously comforting and simple. Noodles, tomato sauce, and a creamy spinach layer!
Full recipe:
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