How To make Spinach Lasagna 2
12 Curly lasagna noodles made
-w/o eggs 2 tb Olive oil
1 1/4 lb Spinach; well washed, stems
-removed and leaves coarsely -chopped 1 md Onion; finely chopped
2 Broccoli stalks; cut into
-small florets, stalks -finely chopped 1 lb Mushrooms; thinly sliced
2 Garlic cloves; minced
5 1/2 c Tofu "cheese" sauce (see
-recipe) 2 c Tomato sauce
In a large pot of lightly salted boiling water, cook the lasagna noodles just until tender, about 6 minutes. Drain well. Toss with 1 tablespoon of the oil to keep the noodles from sticking. Meanwhile, put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil. Put the spinach in the steamer basket, cover and steam until the spinach is wilted, 2 to 3 minutes. Drain the spinach and rinse under cold running water. Use your hands to squeeze the excess water from the spinach. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, broccoli, mushrooms, and garlic and cook until the onions are softened, about 5 minutes. Add the spinach and cook, stirring, until all the moisture has evaporated from the spinach, about 2 minutes. Stir in the Tofu "cheese" sauce, and remove from the heat. Preheat the oven to 350 degrees. Lightly oil a 9- by 13-inch baking dish. Place 4 cooked lasagna noodles in the baking dish, overlapping them slightly. Spread with half the spinach filling. Top with 4 more noodles, and spread with the remaining filling. Top with 4 more noodles, and spread the remaining tomato sauce on top. Bake until bubbling, 25 to 30 minutes. Let stand 10 minutes before serving. From DEEANNE's recipe files
How To make Spinach Lasagna 2's Videos
Spinach Meat Lasagna recipe-Hidden Veggie Recipe
Spinach Meat Lasagna Recipe
This is video is about spinach meat lasagna recipe. Lasagna is baked in a large 9X13 Baking Tray making it a perfect meal for holiday get-togethers or for busy weekdays. Apart from meat, there are hidden veggies in the lasagna. So even the picky eater will eat with no complaints. This Spinach Meat Lasagna is quite filling and nutrient rich. Hope you like the recipe. Please tag the channel on your social media and don't forget to subscribe.
You need
Oil-2 Tablespoons
Chopped Garlic- 2 Tablespoons
Oregano-1 Teaspoon
Salt- 1 Teaspoon
Red Chili Flakes- 1 Teaspoon
Small Onion Chopped- 1
Chopped Mushrooms- 2 Cups
Ground Meat- 1 Pound
Black Pepper- 1 Teaspoon
Paste Sauce- 24 Ounce
Ricotta Cheese- 15 Oz
Thawed Well Drained Spinach- 1 1/2 Cup
Egg-1
Mozarella Cheese-1/2 Cup +1 Cup for topping
Salt-1/2 Teaspoon
Black pepper- 1/2 Teaspoon
Nutmeg- 1/4 Teaspoon
No Boil Lasagna noodles- 1 lb
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#healthykidsfood #healthykidslunch #healthykidsmeal
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Spinach Lasagne
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Spinach Lasagna with two Homemade Cheeses
A simple Lasagna recipe and made with two of the cheese that I made lately.
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Spinach Lasagna | Cooksmart | Sanjeev Kapoor Khazana
Lasagna sheets layered with spinach and rice mixture and cheese, baked to perfection.
SPINACH LASAGNA
Ingredients
1½ cups blanched spinach leaves
6 lasagna sheets, boiled
4-5 garlic cloves
¾ cup cooked brown rice
Salt to taste
1 tbsp extra virgin olive oil
6 tbsps sweet red chilli sauce
5 tbsps grated processed cheese
100 gms mozzarella cheese
8-9 fresh basil leaves
Method
1. Spread 2 lasagna sheets in a glass baking dish.
2. Take spinach on a worktop. Add garlic cloves and chop finely. Transfer into a bowl, add rice, salt and mix well. Add olive oil and mix well.
3. Spread 2 tbsps chilli sauce and some spinach mixture on the lasagna sheets in the baking dish. Top with 2 tbsps grated processed cheese.
4. Place 2 lasagna sheets on top, spread 2 tbsps chilli sauce, some of the mozzarella cheese slices and cover with remaining spinach mixture. Spread remaining lasagna sheets and top with remaining chilli sauce, remaining grated processed cheese, remaining mozzarella cheese slices and basil leaves.
5. Place the dish in the oven and bake at 180ºC for ½ hour.
6. Serve hot.
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Creamy Spinach Lasagna Roll Ups with Bechamel Sauce
These Lasagna Roll Ups with spinach, ricotta, mozzarella, and Parmigiano Reggiano are the best! They are topped with a creamy bechamel sauce with a hint of nutmeg. The white sauce (bechamel) is so delicious and so easy to make! It’s the perfect changeup to red sauce and really makes this dish special. I hope you enjoy these spinach lasagna roll ups!
WATCH ITALIAN-AMERICAN LASAGNA!
WATCH MORE COMFORTING PASTA RECIPES!
LASAGNA ROLL UPS WHITE SAUCE INGREDIENTS
For the roll-ups
1 box lasagne sheets - used Dececco
1 lb baby spinach
2 cloves garlic - minced
½ cup onion - minced
½ pound mozzarella - grated
1 lb ricotta - drained overnight
1 cup Parmigiano Reggiano cheese - grated
2 eggs
Salt and Black Pepper to taste
3 tablespoons olive oil
For the Bechamel sauce
8 tablespoons flour
6 tablespoons unsalted butter
4 cups whole milk
Pinch of nutmeg - taste test and add slowly
2 teaspoons kosher salt - divided
½ teaspoon black pepper
INSTRUCTIONS
1. Cook lasagne sheets to very al dente (about 2-3 minutes less than package instructions) and run under cold water or shock in an ice bath. Lay the sheets flat on parchment paper or clean kitchen towels.
2. Saute the onion in 3 tablespoons of olive oil over medium-low heat in a large pan. Once the onion turns soft (about 3-4 minutes) add in the garlic and cook for 2 minutes more until fragrant.
3. Run the spinach under cold water to clean and place in the pan to steam. Cover and let cook until wilted (2-3 minutes). Strain the spinach in a wire mesh strainer. When cool enough to touch press the spinach into the strainer to remove as much water as possible.
4. Add the spinach into a large bowl with the ricotta cheese. Mix in ⅔’s of the grated mozzarella and season with 1 teaspoon of kosher salt. Taste test and if required add a bit more salt. When satisfied with the taste add 2 beaten eggs and mix into the ricotta and spinach mixture. Set aside.
5. To make the bechamel sauce heat the butter in a saucepan over medium low heat. Once melted add in the flour a bit at a time and whisk for 90 seconds to incorporate all the flour into the butter.
6. Slowly add the milk into the pan and continue whisking to remove any lumps. The bechamel sauce will take about 7-10 minutes to thicken. When the sauce coats the back of a spoon turn off the heat and add in the nutmeg, salt, and pepper. Taste test the sauce and add more seasoning if desired.
7. Place a thin layer of the bechamel sauce into the bottom of a 10 by 15 or larger baking pan.
8. Spoon roughly 3-4 tablespoons of the spinach into the middle of each lasagne sheet. Roll the lasagne and place them seam side down into the baking pan. Continue process working until all of the spinach has been used up. *there might be leftover lasagne sheets*
9. Pour the remaining bechamel sauce onto the top of the roll-ups leaving the ends exposed to crisp up a bit. Sprinkle the remaining mozzarella cheese on top.
10. Cover with foil (make sure the foil doesn't touch the sauce and cheese) and cook the roll-ups at 400f for 25 minutes. Remove the foil and broil for the last 2 minutes of cooking to get some color on top. WATCH CAREFULLY TO NOT BURN. Serve with more parmesan cheese and a sprinkle of fresh minced parsley for garnish. Enjoy!
NOTES
- If the bechamel is too thin add whisk in a bit more flour and continue to cook until thickened. If too thick whisk in a bit more milk and cook for a few minutes more.
- When broiling at the end, make sure to watch carefully the whole time.
SERVE THIS WITH:
GARLIC GREEN BEANS
Garlic Sauteed Broccoli Rabe
Garlic and Oil Broccoli
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How to Make Spinach Lasagna - Recipe in description
This vegetable lasagna will fill your belly all while being relativey low in calories. Eat up!
Preparation time: 20 minutes.
Difficulty: Normal
Calories per serving: Unspecified
Ingredients for 4 people:
800 g spinach, frozen or fresh, then blanched
2 medium onions
2 cloves of garlic
400 g of strained tomatoes
2 teaspoons of tomato purée
2 tablespoons of frozen mixed herbs
Oil
350 g of light cream cheese
100 g of Parmesan cheese
Salt and pepper
Nutmeg
Paprika
Lasagne sheets as required
Dice the onion and garlic, heat 2 tablespoons of oil and fry half the onions and garlic respectively. Fold in the spinach and let it warm up slowly. Then, pour over the cream cheese. Season with nutmeg, salt and pepper.
Heat 2 tablespoons of oil in a pan and fry the remaining onion and garlic, fold in the tomato purée and herbs, roast briefly and pour the strained tomato puree. Simmer for about 5 minutes and season with salt, pepper and paprika.
Drizzle some oil onto a baking dish, distribute some tomato sauce on it and tuck in, layer-by-layer, the lasagne sheets, spinach, tomato sauce and more lasagne sheets, finishing with tomato sauce. Sprinkle with Parmesan cheese and bake in a preheated oven at 175 °C (350 F) for 40-45 minutes with the fan on.
Author: dani1808
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