How To make Spinach Lasagna2
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 Lasagna2's Videos
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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-Video Ingredients-
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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Vegetable Lasagna with Spinach and Breaded Eggplant
A classic Italian dish with a twist. Learn how to make vegetable lasagna with breaded eggplant and spinach! This homemade vegetable lasagna recipe is PERFECT for vegetarians. ALSO: Learn how to make eggplant parmigiana and lasagna roll ups using any leftover ingredients!
Ingredients:
For Breading the Eggplant
2 Eggplant- Peeled and sliced length ways
4 Cups Seasoned Bread Crumbs
1 Cup Flour-add 1 Teaspoon of each-Salt, Black Pepper and Granulated Garlic
5 Large Eggs
2 Pounds Ricotta
For the Lasagna
2 Pounds Chopped Frozen Spinach- Defrosted
4 Eggs
1 Cup Bread Crumbs
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Granulated Garlic
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
24 Ounces Mozzarella Cheese-divided
9-13 Lasagna Noodles 9 (4 Noodles were for the rolls)
About 60 ounces Marinara Sauce
Optional- Pesto for Garnish and Plating
Happy Cooking!!!
0:00 Intro
1:00 How to Bread Eggplant
2:00 Place in 375 Oven
2:30 Lasagna Ingredients
3:50 Mix Ingredients
5:30 Layer the Lasagna
11:00 Place in 400 Oven
12:00 BONUS Lasagna Rolls and Eggplant Parm
16:10 Plating and Tasting
Recipe: Chicken & Spinach Lasagna
Ingredients:
9 oz pack Lasagna Noodles
2 Tbls Olive oil
1 FC frozen chopped spinach, thawed
1 container ricotta cheese
2 jars FC Alfredo Sauce
2 jars FC 4 cheese sauce
1 lb cooked chicken, shredded
3 cups shredded mozzarella
Parmesan Cheese
Fresh parsley
Directions:
Preheat oven to 350 degrees.
1. Cook noodles as directed on box.
2. Mix spinach and ricotta together.
3. Drizzle 1/2 jar Alfredo over bottom of pan.
4. Layer 1/3 noodles.
5. Spread 1/3 of mix over noodles.
6. Spread on chicken.
7. Sprinkle on mozzarella
8. Add 1/2 jar Alfredo and 1 jar 4 cheese sauce.
9. Repeat steps 4 - 8
10. Top with remaining Alfredo, mozzarella, Parmesan and parsley.
11. Bake at 350 degrees, covered in foil, for 25 minutes, then remove foil and continue baking for 5 minutes.
Four Cheese Spinach Rolls | صوابع اللازانيا بالسبانخ | Mama's Matbakh
Make creamy 4 cheese spinach rolls ????????! The full recipe is below:
Ingredients
1. 1 box of dry Lasagna
2. 1 bag of frozen spinach
3. 1 container of Ricotta cheese
4. 2 cups of shredded mozzarella cheese
5. Half a cup of Parmesan cheese
6. 1 packet of cream cheese
7. 3 cups of crushed tomatoes
8. 3 teaspoons of dried oregano
9. 3 teaspoons of dried basil
10. 1 onion
11. 3 garlic cloves
12. Two tablespoons of olive oil
Instructions
1. In a large mixing bowl, add the mozzarella cheese, ricotta, cream cheese, and parmesan to the thawed spinach
2. Boil lasagna in salted water
3. When the lasagna is halfway cooked, we spread it on a flat surface
4. Put the cheese mixture on the lasagna
5. Roll the lasagna into rolls
6. Chop the onions into cubes
7. Chop the garlic into small pieces
8. To the pot, add the oil and onions. When the onions are transparent, add the garlic and tomato sauce.
9. Then add the oregano and basil, then boil the sauce
10. To a deep baking tray, place half of the sauce, then add the rolls
11. Add the remaining half of the sauce, then sprinkle the mozzarella cheese over it
12. Bake the rolls in the oven at 375 F
المكونات
1.( ١ صندوق لازانيا جافة (٥٠٠ جرام
2. ١ كيس سبانخ مجمدة و متصفية
3. ١ علبة جبنة ريكوتا
4. كوبيتين جبنة موتزاريلا
5. نصف كوب جبنة البارميجان
6. ١ علبة جبنة كريم فيلادلفيا
7. ٣ اكواب صلصة طماطم
8. ٣ ملاعق صغيرة توابل ناشفة
9. ٣ ملاعق صغيرة ريحان ناشف
10. ١ بصلة متوسطة الحجم
11. ٣ فصوص ثوم
12. ملعقتين زيت زيتون
الطريقة
1. في طبق كبير نضيف جبنة الموتزاريلا ، الريكوتا، الفيلادلفيا ، و البارميجان الي السبانخ
2. نسلق اللازانيا في ماء مالح
3. عندما اللازانيا تتسلق نصف سلقة ، نفردو على سطح مستوى
4. نضع الخلطة على اللازانية
5. نلف اللازانيا الى صوابع
6. نقطع البص الى مكعبات
7. نقطع الثوم الى قطع صغيرة
8. الى الوعاء نضيف الزيت و البصل. عندما البصل يصفر، نضيف الثوم و صلصة الطماطم.
9. ثم نضيف التوابل و الريحان.
10. الى صينية نصب نصف الصلصة ثم نضيف الصوابع
11. نضيف النصف الباقي، ثم نرش جبنة الموتزاريلا فوقه
12. نخبز الصوابع في الفرن على درجة حرارة ١٩٠ مؤوية
How to make easy Vegan Tofu (Spinach) Lasagna.
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Full recipe:
[Ingredients]
Sauce and noodles:
9 raw lasagna noodles
48 oz spaghetti sauce
Filling:
14 oz tofu (medium or firm)
2 cups raw spinach
1 cup vegan mozzarella shreds (optional)
[Instructions]
Pre-heat oven to 350 F. Drain the tofu and pat the extra moisture out with a clean towel, then chop it up. Add the spinach and tofu to the food processor until it reaches the desired creaminess (it's your ricotta).
Start assembling your lasagna, once you have your ricotta prepped and your noodles and sauce at hand. Pour a layer of spaghetti sauce into the bottom of a 2 quart lasagna dish. Place 3 raw lasagna noodles in a row and then cover with more sauce.
Then spread evenly 1/2 of the tofu-spinach mixture until it reaches all the edges. Pour more spaghetti sauce, place three more noodles, and cover with more sauce. Spread the rest of the tofu-spinach until evenly spread. Cover with last layers of sauce, then last 3 noodles, and rest of the sauce.
If you like vegan cheese, top with vegan mozzarella or parmesan shreds. I like Follow Your Heart and Violife brands the best. If not, you can leave it off. (Sometimes I do half and half, since my kids don't want it and I do!)
Cover with aluminum foil and bake at 350 F for 40 minutes. Remove the aluminum and bake for another 20 minutes. Remove from the oven and let cool down a bit before cutting. Buon appetito!
[Music]
Purple Lilies by Sum Wave
Cook's Illustrated Lasagna 2.MP4
Cooking lasagna using homemade pasta and recipe from Cook's Illustrated.