How To make Spinach Lasagne
1/2 lb LASAGNE NOODLES
1 lb RICOTTA
1 c MONTEREY JACK (1/4 LB)
PARSLEY, FRESH 1/2 c PARMESAN; GRATED
20 oz SPINACH, FROZEN;
- THAWED AND DRAINED SAUCE, YOUR FAVORITE COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE. COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 OF THE MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE CHEESE MIXTURE, THEN THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP WITH THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE DOESN'T STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE 20 MINUTES MORE. ~ ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.
How To make Spinach Lasagne's Videos
Spinach, Ricotta and Mushroom Lasagne
Turn this family favourite lasagne idea into an impressive dinner recipe with spinach, ricotta and mushrooms.
Make your own cookbooks, add this recipe and more at myfoodbook.com.au
Get the recipe:
Recipe by: Australian Mushrooms
Spinach & Ricotta Lasagne from Andy Cooks
My buddy @andy_cooks has finally released a cookbook and it’s SO epic! His spinach and ricotta lasagne was the best I’ve ever made! Thanks Chef! ????
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
Homemade spinach Lasagne Sheet
Make homemade lasagna sheet as a professional chefs
Summer Vegetable Lasagne | Jamie Oliver
This speedy, vegetable lasagne is full of spring and summer flavours, including asparagus, lemon, mint and peas. It’s absolutely delicious and really quick to make with a few little tricks from Jamie. Keep it veggie if you like by leaving out the chicken stock and anchovies, and don’t forget to use vegetarian parmesan.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
How to Cook Roast Chicken | Jamie Oliver |
Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver |
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Easy Vegetable Lasagna Recipe - How to Make Fresh Vegetable Lasagna
Vegetable lasagna with tender zucchini, yellow squash and roasted red peppers in a light tomato sauce and assembled with noodles and cheese. Easily adaptable vegetable lasagna recipe. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 14 lasagna noodles (2 extra for filling in holes)
• 2 tablespoons extra-virgin olive oil
• 1 cup (140 grams) chopped onion
• 1 tablespoon minced garlic, (3 cloves)
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 2 medium zucchini, cut into 1/2-inch pieces
• 2 medium yellow squash, cut into 1/2-inch pieces
• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
• 1 (28-ounce) can crushed tomatoes
• Generous handful fresh basil leaves, chopped
• One (15-ounce) container ricotta cheese or cottage cheese
• 2 large eggs
• 2 ounces (60 grams) parmesan cheese, grated, about 1 cup
• 8 ounces (230 grams) low-moisture mozzarella cheese, shredded
• Salt and fresh ground black pepper, to taste
✅ FULL RECIPE:
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