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.
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Ingredients for 6 people: 1 onion 2 stalks of celery 1 turnip 4 price of garlic 450g of ground beef 1 teaspoon of tomato concentrate 250 ml tomatoes 1/2 teaspoon of salt, pepper olive oil 250g of lasagna 200 g of mozzarella 50 g of Parmesan cheese
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How to Make Fresh Spinach Lasagna | Spinach Lasagna Recipe | Allrecipes.com
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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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Special Two Cheese Spinach Lasagna Recipe
This Special Two Cheese Spinach Lasagna is true show stopper! It's great for entertaining a lots of people, or you can freeze it and then take it to your lunches. But you will come back to make that again and again. Follow me on Facebook: Follow me on Pinterest: Follow me on Twitter:
Ingredients: 1 large onion 1 celery stick 1 small handful baby carrots or 1 medium carrot 4 garlic cloves 2 tablespoons avocado oil 600 gr extra lean ground beef 796 ml can crushed tomatoes 400 ml water 1 teaspoon ground allspice 1 tablespoon organic no-salt seasoning 1 tablespoon Greek oregano 1 teaspoon Himalayan pink salt 1/2 teaspoon freshly ground black pepper