How To make Spinach Lasagna
3 tb Vegetable oil
1/2 lb Lasagna noodles
2 Garlic cloves, minced
1 md Onion. chopped
2 Tomatoes, chopped
10 md Mushrooms, sliced
1/2 ts Oregano
1/2 ts Basil
1/2 ts Rosemary
2 tb Chopped fresh parsley
1 lb Washed spinach
1 c Cottage cheese
1/2 c Grated parmesan
8 oz Grated mozzarella
Cook noodles till al dente. Drain & set aside. Preheat oven to 350F. Heat oil in a large skillet & saute onion, garlic, tomatoes & mushrooms. When onion is translucent, add herbs. Chop the spinach & add to the skillet & stir till it is wilted. Simmer. Reserving 1/2 c mozzarella, in a large bowl combine the cheeses. Pour vegetables into the cheese mixture & mix thoroughly. Layer noodles alternately with the vegetable-cheese in an 8x13-inch baking pan. Top with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10 minutes before serving. Frances Moore Lappe, "Diet for a Small Planet" Shared by Mark Satterly
How To make Spinach Lasagna's Videos
Spinach Lasagna with Michael's Home Cooking
Spinach Lasagna is a lighter version of Lasagne and a nice change.
Ingredients:
2 Tablespoons olive oil
1/2 cup onion
salt
1 garlic clove
1 pound spinach
2 Tablespoons butter
2 Tablespoons plain flour
1/2 teaspoon kosher salt (1/4 teaspoon fine salt)
1/4 teaspoon pepper
2 cups whole milk
1/8 teaspoon nutmeg
1/2 cup parmesan
2 Tablespoons olive oil
1 medium/small zucchini
salt
lasagne noodles
1 cup mozzarella (4 ounces)
1/4 cup romano
Heat oven to 375F
Heat olive oil in pan and cook salted onions till soft.
Add your spinach and cook till soft, about 5 minutes
Cool spinach and squeeze out as much water as you can.
Melt butter and cook flour for a minute, then add your salt/pepper and milk. Cook until it boils, then add your nutmeg and parmesan. Set aside.
Heat 2 tablespoons oil in skillet and fry zucchini slices for two minutes per side and then salt when you remove them.
This makes a 8 X 8 size pan of lasagne.
Will serve up to 4 people.
I forgot to add my oregano leaves in the sauce, so I put a few on top. I would add the leaves in the sauce when it has cooled down.
Thank you for watching!
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Ricotta & Spinach Lasagna
Learn how to make a vegetarian Lasagna filled with Ricotta & Spinach
A classic Italian vegetarian dish, that never gets old a ricotta and spinach lasagna. Not to mention that it is perfect for sharing with your loved ones.
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Lasagna:
250g Pasta
100g Mozzarella
50g Parmesan cheese (Grated)
Relleno:
2 Clove of garlic (Chopped)
1/2 Onion (Brunoise)
700g Spinach (Frozen)
500g Ricotta Cheese
175g Parmesan cheese (Grated)
Nutmeg
Salt & Pepper (To taste)
Salsa Napolitana:
2 Clove of garlic (Chopped)
1 Onion (Brunoise)
2 Can tomato
1 Tbsp Dried Oregano
1/4 Tbsp Baking soda
Salt & Pepper (To taste)
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►Apron:
►Tefal Ingenio Non-stick Induction:
►Shun Santoku Chef Knife:
►Pyrex Bowl Set:
►Trivet for Hot Pans:
►Pan & Pot Protectors:
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►Joseph Joseph 4 pieces utensil set:
The Best Spinach Lasagna Recipe
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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
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.
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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Vegetarian Lasagna Recipe in 60 Seconds
Vegetarian Lasagna Recipe!
#shorts #thepastaqueen